Coconut Balls Recipe Recipe

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 01/26/23
coconut balls
Vasilis Nikolos / Getty Images
Prep: 45 mins
Cook: 15 mins
Total: 60 mins
Servings: 10 servings
Nutrition Facts (per serving)
135 Calories
2g Fat
26g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 135
% Daily Value*
Total Fat 2g 3%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 40mg 2%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Total Sugars 9g
Protein 3g
Vitamin C 0mg 1%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 79mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for coconut balls uses glutinous rice flour – also called sticky rice flour – which is available at Chinese supermarkets. Made with adzuki beans, red bean paste is also available at Chinese markets.

Red bean paste makes a nice filling because it’s quite malleable but feel free to experiment with other fillings if desired – a combination of crushed peanuts and brown sugar, or a mixture of softened butter, coconut and sugar would both be good choices.

Ingredients

  • 1/2 cup coconut flakes, or as needed

  • 5 tablespoons sweet red bean paste

  • 2 to 3 tablespoons brown sugar, optional

  • 1 1/2 cups glutinous rice flour (sweet rice flour)

  • 1/4 cup sweetened condensed milk

  • 1/3 to 1/2 cup boiling water, or as needed

Steps to Make It

  1. Spread the coconut flakes on a baking sheet and set aside. Take a heaping teaspoon of red bean paste (about 1 1/2 teaspoons) and roll into a ball. Roll in the brown sugar if using. Continue until you have 10 balls. Cover and set aside while preparing the dough.

  2. Place the glutinous rice flour in a large mixing bowl. Slowly add the sweetened condensed milk, using a fork to stir it into the flour.

  3. Slowly add the boiled water, using the fork to stir it in. Knead the flour for at least 1 minute (more kneading makes the balls chewier). Then add more boiling water, 1 tablespoon or less at a time, working and shaping the dough until it has a texture similar to playdough—not too soft but easy to manipulate. (Note: Glutinous rice flour can be a bit tricky to work with – at first it looks too dry and the next thing you know the dough is sticking to your hands because you’ve added too much water. If that happens, add a bit more glutinous rice flour. On the other hand, if the dough is too dry, add more boiled water, a small amount at a time.

  4. Roll the dough into a 10-inch log.

  5. To fill the coconut balls: Cut off a 1-inch piece of dough. (Cover the remainder of the dough with a damp towel or wrap in plastic wrap to keep it from drying out while you are preparing the coconut balls). Roll into a ball, then flatten with the palm of your hand, so you have a 2 to 2 1/2-inch circle. Place a red bean paste ball into the center and gently fold the dough over. (To make it easier, flatten the red bean paste and spread it out a bit without coming too close to the edges).

  6. Gently squeeze the dough and form back into a ball, rolling with your hands. Continue with the remainder of the dough.

  7. Place the coconut balls in the boiling water. Use cooking chopsticks or a ​turner to move the balls occasionally so that they don’t stick to the bottom. Cook on medium-high heat (6 to 7 on the stovetop dial) until the balls rise and are floating on the top (about 6 1/2 to 7 minutes).

  8. Roll the balls in the coconut (cooking chopsticks are excellent for this if you have them). Eat the coconut balls the same day. Enjoy.

*The amount of water needed can vary quite a bit depending on the humidity level where you live and the age of the flour.