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Perles coco

Veröffentlicht am 24.02.2022

Ingredients

For 10 to 12 coconut balls

For the stuffing:

- 50 g shelled mung beans (yellow in colour)

- 40 g grated coconut 30g caster sugar

For the dough:

- 250g glutinous rice flour

- 20 cl of hot water

- 50g sugar

Preperation

  1. Preparation: 30 mins
  2. Cooking: 1 hour
  3. Cook the mung beans for 45 minutes in boiling water.
  4. Finely mix the drained mung beans with the sugar and the coconut.
  5. Form small balls with this dough, about 1.5 or 2 cm in diameter. In a bowl, mix the glutinous rice flour with the sugar and boiling water. Mix with a spoon then finish working the dough by hand. It must be flexible and manageable.
  6. Take balls of rice dough, flatten them into a disc and surround the balls with yellow beans. Close well to have a round white ball. There is approximately a 10 g ball of stuffing and a 35 g ball of sticky rice dough.
  7. Shape about ten coconut balls. Steam them for 15 minutes and roll them in grated coconut as soon as they are cooked.
  8. Enjoy the coconut pearls immediately and reheat them for 1 minute in the microwave before serving them. Be careful, the coconut balls harden quickly. It is not recommended to do them too far in advance.
Tip: To prevent the dough from sticking, simply add rice flour to the glutinous rice flour (ex: 150 g glutinous rice flour and 50 g rice flour) and add water COLD, little by little, until the right consistency.

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