Steamed Coconut Balls

Ingredients

• 200 g glutinous rice flour (Sift before use)
• 150 g shredded coconut (Divided: 100 g in the dough, 50 g for coating)
• 50 g brown cane sugar (demerara) (Brown, preferably unrefined)
• 100 ml coconut milk (Canned, well shaken)
• 100 ml water
• 0.5 c. à café salt (Pinch)
• 2 c. à soupe extra rice flour (For dusting hands)

Instructions

1. Heat the liquid

   Pour the coconut milk and water into the saucepan. Heat over medium heat without bringing to a boil, just enough for the mixture to be warm.

   Time: PT5M

   Temperature: Medium

2. Dissolve the sugar and salt

   Add the brown cane sugar and the pinch of salt to the hot liquid. Stir until fully dissolved.

   Time: PT2M

3. Incorporate the glutinous rice flour

   Remove the saucepan from the heat. Gradually pour the glutinous rice flour while vigorously mixing with the wooden spoon until a smooth, homogeneous dough forms.

   Time: PT3M

4. Add the shredded coconut

   Stir in 100 g of shredded coconut into the dough and mix until well distributed.

   Time: PT2M

5. Let the dough rest

   Allow the dough to cool slightly (about 5 minutes) so it can be handled without burning your fingers.

   Time: PT5M

6. Shape the balls

   Dust your hands with extra rice flour. Using a small spoon, scoop portions of dough (about 15 g) and roll between your palms to form balls about 2 cm in diameter.

   Time: PT5M

7. Prepare the steamer basket

   Line the bottom of the steamer basket with parchment paper pierced with a few holes to allow steam to pass.

   Time: PT2M

8. Steam cooking

   Arrange the balls in a single layer, leaving a small space between them. Cover and steam for 12 to 15 minutes until they are firm and translucent.

   Time: PT15M

   Temperature: 100°C

9. Coat with coconut

   Remove the balls from the basket, let them warm for 2 minutes, then roll them in the remaining 50 g of shredded coconut to coat completely.

   Time: PT3M

10. Serve

    Place the balls on a plate and enjoy warm or at room temperature.

    Time: PT1M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

12 g

Fat

2 g

Fiber

1 g

Ingredient Substitutions

• Instead of glutinous rice flour: regular rice flour (different texture)
• Instead of shredded coconut: toasted coconut flakes
• Instead of brown cane sugar (demerara): white sugar, honey (changes flavor)
• Instead of coconut milk: almond milk + coconut extract
• Instead of extra rice flour: cornstarch

Equipment Needed

• saucepan
• wooden spoon
• mixing bowl
• steamer basket
• parchment paper
• teaspoon (or small ice cream scoop)
• cup or small plate (optional)
• kitchen tongs (optional)

Critical Steps — Do Not Skip

• Use glutinous rice flour and not regular rice flour.
• Mix the flour into the hot liquid off the heat to avoid lump formation.
• Steam for the indicated time to ensure proper texture.

Chef Tips from the Video

• Lightly toast the shredded coconut before coating for a richer flavor.
• Using perforated parchment paper allows steam to circulate evenly.
• For a flavored version, add a teaspoon of vanilla extract to the hot liquid.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days.

Freezer: Freeze on a tray, then transfer to a freezer bag for 1 month.

Room temperature: At room temperature for a maximum of 2 hours, otherwise the balls harden.

Make-Ahead Tips

• Cook the balls ahead, let them cool, then freeze. Reheat by steaming for 5 minutes before serving.
• After cooking, coat with coconut immediately to prevent them from sticking together.