Ingredients for about 20 coconut pearls:
For the stuffing:
- 100 g peeled mung beans (soak in water for at least 2 hours)
- 60 g sugar
- 60 g coconut powder
For the dough:
- 200 g sticky rice flour
- 200 ml coconut milk
- 30 g sugar
- 75 g coconut powder for the end
Preparation:
Wash the soaked mung beans 2-3 times. Put them in a large saucepan filled with water and cook them for 45 minutes over medium heat. As soon as you get to easily crush them between your fingers it’s cooked. Drain and let cool completely. Put the cooked beans in your blender with the sugar and coconut. Mix until you get a paste (it takes less than a minute). Make small balls with the stuffing and reserve (I had 20 small balls).
In a small saucepan heat the coconut milk and sugar over low heat. As soon as the sugar has melted the coconut milk is ready. Gradually pour the milk over the sticky rice flour while kneading. You should get a dough that comes off easily, if not add flour or liquid as needed.
Divide the dough into 20 pieces (or less depending on the number of balls of stuffing you have had). Flatten a piece of dough in the palm of your hand, place a ball of stuffing in the center and close by folding the dough. Roll well between your hands to have a nice round shape. Do the same with the rest of the dough and stuffing.
For cooking there are 2 methods: by steam or in water.
For steaming in your steamer basket put parchment paper, place the coconut pearls by leaving space between them and leave to cook for 15 minutes on boiling water.
For water cooking, boil the water in a large saucepan and gently place the coconut pearls in the boiling water. As soon as they rise to the surface it is cooked.
In a deep plate pour the coconut, roll the coconut pearls still hot in the coconut. Let cool before tasting.