These are pillowy glutinous rice balls made with coconut milk, each wrapped around a piece of ripe mango and rolled in desiccated coconut. The chewy, milky dough and juicy fruit center make them a cool, refreshing sweet. Makes 12 pieces in about 1 hr 40 min.
Prep30 min
Cook25 min
Cooling45 min
Total
1 hr 40 min
Yield
12 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
1 ¼ cups (150 g)glutinous rice flour
3 ½ tbsp (30 g)cornstarch
⅓ cup (40 g)powdered sugar
½ cup (130 ml)coconut milk, full-fat, well stirred
½ cup (120 ml)whole milk
2 tsp (10 ml)neutral oil
9 oz (250 g)ripe mangoes, peeled flesh, cut into 12 cubes about 3/4 inch (2 cm)
Whisk the glutinous rice flour, cornstarch, powdered sugar, coconut milk, whole milk and neutral oil until completely smooth, with no lumps.
Pour into the lightly oiled heatproof dish, cover and steam over high heat until the dough is translucent with no white raw patches, 22 to 25 minutes; stir it once with a spatula after 12 minutes.
Let the dough cool until you can handle it, about 15 minutes, then knead it in the dish with a spatula or gloved hands until smooth and stretchy.
Pat the mango cubes dry. Spread the desiccated coconut on a plate.
Divide the dough into 12 pieces of about 38 g. Dip your fingers in the coconut, flatten a piece into a 3-inch (8 cm) round, set a mango cube in the center and pinch the dough closed around it.
Roll each ball in the desiccated coconut until fully coated, seam side down on a plate.
Refrigerate the balls for 30 minutes so they firm slightly, and serve the same day.
Tips
Use a fragrant, fully ripe but firm mango so the filling is juicy without leaking.
Keep the dough covered while shaping; it dries and cracks if left open.
Contains coconut; check with your doctor if you avoid tree nuts.
Good with iced jasmine tea.
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How long does it take to make mango glutinous rice balls (mango nuomici)?
Plan on 30 minutes of prep and 25 minutes of cooking, plus 45 minutes to chill and rest. The recipe makes 12 pieces.
How should I store mango glutinous rice balls (mango nuomici)?
Refrigerate in a covered container and eat within 1 day; the dough slowly firms in the fridge. Do not freeze.
Can I make mango glutinous rice balls (mango nuomici) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
A Hong Kong dessert-shop and bakery favorite: soft steamed glutinous rice dough wrapped around fresh mango and rolled in coconut. Serve it with iced jasmine tea.
Variations
Durian: replace the mango with 200 g (scant 1 cup) thick durian pulp, about 16 g per ball; same timing.
Strawberry red bean: wrap 1 tsp (10 g) sweet red bean paste around a small piece of strawberry instead of the mango; same timing.
Toasted coconut coating: toast the desiccated coconut in a dry pan over medium-low heat, stirring, until golden, 3 to 4 minutes, and cool before rolling.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
139Calories / serving
5.3gFat
22.1gCarbs
1.6gProtein
8.8gSugar
Whole recipe (12 servings):
~1668 cal ·
64g fat ·
265g carbs ·
19g protein ·
106g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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