- 600 g water
- 100 g peeled mung beans
- 80 g Desiccated Coconut
- 50 g sugar
- 250 g glutinous rice flour, (from asian store)
- 0.20 litre lukewarm water
- 60 g sugar
- 500 g water
- 50 g Desiccated Coconut
1h 5minPreparation 45minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Place 600g of water and mung beans into and cook 25min/100℃/
Drain mung beans using simmering basket and set aside in a bowl to cool down for a few hours or overnight.
Add mung beans, sugar and desiccated coconut into and mix 5sec/speed 3. Scrape down side and repeat mixing 5sec/speed 3. Transfer into a bowl.
Clean and dry
Using a tablespoon, shape 12 balls using filling mix.
Grease your Varoma dish and tray, or use wet baking paper.
place sugar into and blend 10sec/speed 10. Add glutinous flour and mix at speed 3. Slowly add lukewarm water through the lid hole and mix until well combined.
Transfer dough onto your thermomat and form a ball.
Roll dough into a long log and slice into 12 pieces using your spatula. Wet your hands slightly and flatten out each piece into a circle shape of about 1cm thick (if they are too thin they will break during the filling process).
Place a spoonful of the coconut filling in the centre of your dough. Gather the edges of the circle together like a coin purse and roll the dough into your hand to form a perfect ball.
Place balls into Varoma tray and dish and cook for 20min/Varoma/speed 2.5.
As soon as the balls are cooked roll them in a bowl with desiccated coconut, place in a cupcake cup. Repeat to make all the balls.
They are better eaten warm, so you can eat them straight away, or place them in your fridge for a couple of days and warm them in the microwave for 30 secondes. Enjoy!
These coconut rice balls are my all-time favourite whenever I go to Paris (the only place where I can find them since I've never been to China!). These sticky rice flour balls or(糯米糍) are also referred as Chinese glutinous rice dumplings. It is a famous Chinese pastry which is quite popular in Guangdong province and Hong Kong. They are very similar to the famous Japanese Mochi and are so easy to make with the Thermomix.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Rima’s Lebanese pistachio ice cream
- cocoa - energy balls (vegan&raw)
- Hazelnut and Amaranth Chocolate
- Variation Choc Peppermint Balls
- Choc Peanut Butter Bliss Balls
- Honey and Rosemary Upside Down Fig Cake
- Choc Protein Balls
- Coffee whip (dairy free, egg free, vegan)
- Quick Vanilla & Citrus Protein Bliss Balls
- Variation pineapple and mango soft serve
- French Apple Tart with Pastry Cream
- Gin & Tonic Sorbet