How to Cook Delicious Sticky Rice Balls in Coconut Milk with Soft Mung Bean Filling, Easy to Make at Home

How to make Coconut Milk Floating Rice Cake

• 1

  Wash and cook the mung beans

  You soak 50g of mung beans in warm water for about 30 minutes, then rinse thoroughly with water.

  You divide the mung beans into 2 parts: 30g for the filling and 20g to cook with coconut milk.

  For the 20g of mung beans to cook the dessert, you put them into a pot and cook with 1 liter of coconut water on low heat and simmer for about 15 – 20 minutes until the mung beans are soft.

  For the 30g of mung beans for the filling, put them in a pot and add enough water to cover the beans and simmer on medium heat for about 20 – 25 minutes until the mung beans are soft.

  Note: To ensure the mung beans are cooked evenly, you should stir frequently during the simmering process and remember to skim off the foam!

  

  
• 2

  Mixing the dough for the cake

  You add 30gr of glutinous rice flour into an bowl, add 1/4 teaspoon of salt, and gradually pour in hot water while mixing until you see the dough is sticky but not too wet.

  Next, you use your hands to knead the dough into a smooth, non-sticky ball.

  Tip: To achieve a smooth, non-sticky cake dough, you should add warm water gradually, not all at once, as it will be difficult to adjust the dough consistency to the standard for making the cake!

  

  

  

  
• 3

  Mash and wrap mung bean filling

  You put the mung beans used for the filling into a bowl, add 1 tablespoon of sugar, and use your hands to knead until the sugar is absorbed by the mung beans.

  Next, you roll the mung beans into small round balls according to your preference.

  Then, you take a little bit of dough, roll it into a ball, then flatten the piece of dough and place the mung bean filling in the center, wrapping it tightly so that the filling is inside the dough, then roll it round again for a nice appearance.

  Tip for you:

  • You need to seal the edges of the dough tightly so that air does not get inside the cake; this will prevent it from cracking or breaking while boiling.
  • You can adjust the size of the cake to suit your taste; however, make sure the cake is not too big, or it will become quickly unappetizing.

  

  

  

  
• 4

  Boil the floating cake

  You boil about 1 liter of water, then add the floating cakes to boil over medium heat for about 10 – 15 minutes until you see the cakes float, the dough is stretched and slightly translucent, indicating they are cooked!

  

  
• 5

  Cooking the mung bean and coconut milk mixture

  With the cooked mung beans from step 1, at this point, you add 70g of sugar, stirring well until the sugar is completely dissolved.

  Next, we dissolve 2 tablespoons of tapioca flour with 2 tablespoons of cold water, then gradually pour the flour into the pot of mung beans, stirring while pouring to ensure the tapioca flour dissolves evenly without clumping.

  Finally, add 20ml of coconut milk and cook for another 2 – 3 minutes until the mixture boils, then add 10g of shredded coconut and stir well before turning off the heat.

  

  

  

  
• 6

  Completion

  You scoop the mung bean and coconut milk mixture into a bowl, add the boiled floating cakes, and finally drizzle a little coconut milk on top to complete today’s dessert.

  

  

  

  
• 7

  Final Product

  Enjoy the coconut milk sticky rice balls filled with mung beans right away. The broth is sweet and fragrant with coconut milk, the mung beans are creamy, combined with the smooth and delicious sticky rice balls, making it very enjoyable to eat.

  This dessert can be eaten hot or cold, both are suitable for you. This will definitely be a wonderful dessert for your whole family!