Homemade coconut pearls

Ingredients

• 200 g Glutinous rice flour (Sift before use)
• 200 g Shelled mung beans (Rinse and drain before cooking)
• 800 ml Water (For cooking the beans)
• 130 g White sugar (Divided: 100 g for the soy paste, 30 g for the glutinous rice flour paste)
• 15 ml Vegetable oil (One tablespoon for the soy paste)
• 1 pinch Salt
• 150 g Shredded coconut (Divided: 100 g in the soy paste, 50 g for the final coating)

Instructions

1. Rinsing the beans

   Rinse the shelled mung beans under cold water, then drain them in a colander.

   Time: PT5M

2. Cooking the beans

   Place the beans in a saucepan, add 800 ml of water, bring to a boil, cover, reduce heat and let simmer for 25 minutes, stirring occasionally to prevent the pot from overflowing.

   Time: PT30M

   Temperature: 100°C

3. Mashing the beans

   Transfer the cooked beans to a potato masher or quickly blend to obtain a coarse puree.

   Time: PT5M

4. Preparing the sweet soy paste

   Pour the bean puree into a sauté pan, add 100 g sugar, 1 tablespoon oil and a pinch of salt. Heat over medium heat and stir for 5 minutes to slightly dry the paste. Incorporate 100 g shredded coconut and mix another 2 minutes.

   Time: PT7M

5. Cooling the soy paste

   Transfer the paste to a bowl, spread in a thin layer and let cool for 20 minutes at room temperature.

   Time: PT20M

6. Preparing the glutinous rice flour dough

   Put the glutinous rice flour in a mixing bowl. Bring 200 ml water with 30 g sugar to a boil, then pour the boiling liquid gradually over the flour while stirring. Knead quickly until you obtain a homogeneous dough that starts to stick to the fingers, form a ball and cover with a damp cloth.

   Time: PT10M

   Temperature: 100°C

7. Forming soy paste balls

   Lightly dampen your hands, scoop a tablespoon of soy paste and form a small smooth ball.

   Time: PT5M

8. Coating the balls

   Divide the glutinous rice flour dough into portions, flatten each portion into a disc about 7‑8 cm in diameter. Place a soy paste ball in the center, fold the dough around and smooth the edges to form a pearl without cracks. If the dough sticks, lightly dust with glutinous rice flour.

   Time: PT10M

9. Cooking the pearls

   Bring a large pot of water to a boil. Drop the pearls in, ensuring they do not stick together or to the bottom. Boil until they rise to the surface (about 5 minutes).

   Time: PT5M

   Temperature: 100°C

10. Final coating and plating

    Drain the pearls, place them immediately in a bowl containing the remaining shredded coconut, roll until fully coated, then arrange on a serving plate.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Glutinous rice flour: Regular rice flour (different texture)
• Instead of Shelled mung beans: Adzuki beans
• Instead of White sugar: Cane sugar, Coconut sugar
• Instead of Vegetable oil: Coconut oil, Sesame oil
• Instead of Shredded coconut: Unsweetened coconut flakes

Equipment Needed

• Large pot
• Potato masher or blender (optional)
• Sauté pan
• Mixing bowl
• Clean work surface (optional)
• Tablespoon (optional)
• Cooling bowl (optional)
• Colander (optional)
• Wooden spoon (optional)

Critical Steps — Do Not Skip

• Cooking the beans until tender
• Drying the soy paste to avoid excess moisture
• Kneading the glutinous rice flour dough to a sticky consistency
• Properly sealing the pearls to prevent cracks
• Cooking until they rise to the surface

Chef Tips from the Video

• Lightly dampen hands with water or a drizzle of oil to prevent the dough from sticking.
• Dust a little glutinous rice flour on the work surface while shaping.
• For a more aromatic flavor, lightly toast the shredded coconut before incorporating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 5‑7 days. The coconut can go rancid after a week.

Freezer: Lay the pearls in a single layer on a tray, freeze then transfer to a zip‑bag. They keep 2‑3 months.

Room temperature: Consume immediately; do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the glutinous rice flour dough and the soy paste the day before; keep them separate in the refrigerator.
• The pearls can be shaped ahead, then frozen raw before final cooking.