In general, Chinese cuisine isn’t big on desserts and the ones they do have are a bit complicated to create. These coconut balls – filled with the ever-popular red bean paste – are quite simple, yet taste complex. Here is the recipe to Coconut Balls.
Yields 10 balls
Prep time: 15 minutes
Cook time: 6 minutes
Ingredients
5 tablespoons sweet red bean paste
1 1/2 cups glutinous rice flour
1/4 cup sweetened condensed milk
1/3–1/2 cup boiling water, or as needed
1/2 cup coconut flakes
Directions
Take a heaping teaspoon of red bean paste and roll into a ball until you have 10. Cover and set aside.
Place the rice flour in a large bowl and slowly pour in the condensed milk. Stir with a fork to combine. Slowly add the boiled water and stir to combine. Knead the dough for at least 3 minutes. Add more boiling water, 1 tablespoon at a time, until it has the texture of Play-Doh. If the dough appears too dry, add more water; if it’s too wet add a bit more flour.
Roll into a 10-inch log. Cut off a 1-inch round, roll into a ball, then flatten into a 2-inch circle using your hand. Place 1 red bean paste ball in the center and fold the dough around it. Gently squeeze it into a ball. Repeat with remaining dough.
Place all 10 balls into a pot of boiling water, using a spoon to move around so they don’t stick to the bottom. Cook for about 6 minutes, or until the rise to the top.
Pour coconut onto a large baking sheet. Roll each ball in the flaked coconut and serve immediately.
