Coconut Balls Recipe Recipe
Sweet and chewy Chinese coconut balls are an easy dessert prepared from sticky rice flour, often filled with red bean paste.
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Instructions
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Start boiling a pot of water for cooking.
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Spread coconut flakes on a baking sheet. Roll 1 1/2 teaspoons of red bean paste, optionally with brown sugar, into 10 balls; set aside.
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Combine glutinous rice flour and sweetened condensed milk in a bowl.
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Gradually add boiled water, stirring with a fork, then knead for at least 1 minute. Continue adding small amounts of water, or flour if too sticky, until the dough reaches a playdough-like consistency.
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Form the dough into a 10-inch log.
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Cut 1-inch pieces from the dough log, keeping the rest covered. Flatten each piece into a 2 to 2 1/2-inch circle, place a red bean paste ball in the center, and fold the dough over.
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Gently squeeze and roll the filled dough into a ball. Repeat for all pieces.
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Add the prepared coconut balls to the boiling water, stirring occasionally to prevent sticking. Cook on medium-high heat for 6 1/2 to 7 minutes until they float.
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Roll the cooked balls in the prepared coconut flakes and serve immediately.