Homemade coconut pearls
Homemade coconut pearls is a easy Vietnamese recipe that serves 4. 200 calories per serving. Recipe by THE YELLOW RICE on YouTube.
Prep: 1 hr | Cook: 42 min | Total: 1 hr 57 min
Cost: $3.28 total, $0.82 per serving
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
Rinsing the beans
Rinse the shelled mung beans under cold water, then drain them in a colander.
Time: PT5M
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
Mashing the beans
Transfer the cooked beans to a potato masher or quickly blend to obtain a coarse puree.
Time: PT5M
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
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
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
Forming soy paste balls
Lightly dampen your hands, scoop a tablespoon of soy paste and form a small smooth ball.
Time: PT5M
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
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
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
Dietary info: Vegetarian, Vegan, Gluten‑free, low-calorie, low-fat
Allergens: Coconut, Soy
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
The glutinous rice flour dough remains too dry and breaks.
Add 10‑20 ml extra boiling water, then knead again until a supple texture is achieved.
The pearls fall apart during cooking.
Ensure the glutinous rice flour dough is well sealed around the filling and do not let the pearls boil more than 5 minutes.
The coconut becomes rancid quickly.
Store the pearls in an airtight container in the refrigerator and consume within a week. Use fresh or lightly toasted coconut.
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.
Last updated: August 21, 2026
