Ingredients
Filling
- 600 g water
- 100 g peeled mung beans
- 80 g Desiccated Coconut
- 50 g sugar
Dough
- 250 g glutinous rice flour, (from asian store)
- 0.20 litre lukewarm water
- 60 g sugar
Finish
- 500 g water
- 50 g Desiccated Coconut
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place 600g of water and mung beans into
"Closed lid" and cook 25min/100℃/
"Counter-clockwise operation" 
"Gentle stir setting" Drain mung beans using simmering basket and set aside in a bowl to cool down for a few hours or overnight.
Add mung beans, sugar and desiccated coconut into
"Closed lid" and mix 5sec/speed 3. Scrape down side and repeat mixing 5sec/speed 3. Transfer into a bowl.
Clean and dry
"Closed lid" Using a tablespoon, shape 12 balls using filling mix.
Grease your Varoma dish and tray, or use wet baking paper.
place sugar into
"Closed lid" and blend 10sec/speed 10. Add glutinous flour and mix at speed 3. Slowly add lukewarm water through the lid hole and mix until well combined.
Transfer dough onto your thermomat and form a ball.
Roll dough into a long log and slice into 12 pieces using your spatula. Wet your hands slightly and flatten out each piece into a circle shape of about 1cm thick (if they are too thin they will break during the filling process).
Place a spoonful of the coconut filling in the centre of your dough. Gather the edges of the circle together like a coin purse and roll the dough into your hand to form a perfect ball.
Place balls into Varoma tray and dish and cook for 20min/Varoma/speed 2.5.
As soon as the balls are cooked roll them in a bowl with desiccated coconut, place in a cupcake cup. Repeat to make all the balls.
They are better eaten warm, so you can eat them straight away, or place them in your fridge for a couple of days and warm them in the microwave for 30 secondes. Enjoy!
Filling
Dough
Tip
These coconut rice balls are my all-time favourite whenever I go to Paris (the only place where I can find them since I've never been to China!). These sticky rice flour balls or Nuomici (糯米糍) are also referred as Chinese glutinous rice dumplings. It is a famous Chinese pastry which is quite popular in Guangdong province and Hong Kong. They are very similar to the famous Japanese Mochi and are so easy to make with the Thermomix.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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