This glutinous rice flour ball/coconut pearl or Nuomici (糯米糍) is a famous Chinese pastry very popular in Guangdong province and Hong Kong. Sometimes, it’s called coconut rice ball or coconut mochi. The latter name is inaccurate in the sense that, yes, this dessert is very similar to mochi, but no, it’s not really the same (besides being Chinese and not Japanese)
In summer, put these coconut pearls in the fridge for about 2 hours and bite into them, the sensation is simply divine.
Glutinous rice flour is one of the most important ingredients in many Chinese pastries. It’s used in those served during Chinese New Year, especially tangyuan for the Lunar New Year festival. By the way, accompany these pearls with delicious Chinese candied strawberries tanghulu
Tips for Successful Chinese Coconut Pearls
This recipe requires glutinous rice flour. Regular rice flour will not work
Can other Fillings be Used?
Of course! For red bean paste, I’ll redirect you to my anko recipe which will allow you to make a delicious one, but you can also opt for mung bean paste
Don’t hesitate to experiment with different fillings and flavors to create your own unique version of coconut pearls. Some even put whole strawberries or taro paste in them
I’ve Frozen My Coconut Pearls, how Do I Reheat Them?
If you’ve frozen the coconut pearls, steam them until they’re thoroughly heated before serving.
Roll the cooked coconut pearls in shredded coconut while they’re still hot so that the coconut adheres well.
Chinese Coconut Pearls – Easy Recipe
Ingredients
- 1 handful of dried shredded coconut for decoration
- 200 g of red bean paste for filling
Batter
- 150 g of glutinous rice flour
- 40 g cornstarch
- 30 g powdered sugar
- 1 tablespoon neutral vegetable oil sunflower, corn, …
- 240 ml coconut milk
Procédé
- Mix all the dough ingredients well in a large bowl. Cover with plastic wrap.
- Place the large bowl in a steamer (or in a large covered pot). Bring the water to a boil and continue steaming for 20 minutes. Stir once during the process to ensure even cooking.
- Remove from the pot and stir with chopsticks to help it cool. Transfer it to a greased plate or salad bowl. Then knead for 3-4 minutes with greased hands. Be careful, it will be hot, so if you have gloves, it’s better. Wrap the dough well with plastic wrap and refrigerate until cool.
- When the dough is well cooled, use your thumb and index finger to form a circle around the dough and press a ball. Flatten and wrap your filling with it.
- Roll the ball in the bowl with shredded coconut, place in a cupcake mold. Repeat the process to make all the coconut balls. Put everything in the fridge for 2 hours.
