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If you have never tried Coconut pearls, it’s time to make them and eat them! They are small balls made of glutinous rice flour , very similar to “maqius”, but cooked in steam. The result is simple and delicious. I also find it sincerely fun to prepare them and they are a perfect complement to a “dim sum” meal. I give here a first version with egg cream (my favorite!) but one day I will also put the ones with peanuts! <\/div>\n<\/div>\n

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[mv_video donotautoplaynoroptimizeplacement=”false” donotoptimizeplacement=”false” jsonld=”true” key=”xqcgqp2le1yhwgquapur” ratio=”16:9″ thumbnail=”https:\/\/mediavine-res.cloudinary.com\/v1653909277\/clevewbgga46w87yqjyu.jpg” title=”Coconut pearls!” volume=”70″]<\/p>\n

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Recipe for 15 to 20 “Coconut pearls”:<\/h2>\n
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For the egg cream:<\/span><\/b><\/div>\n
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1 egg<\/span><\/b><\/li>\n
110g of sugar<\/span><\/b><\/li>\n
100g water<\/span><\/b><\/li>\n
25g custard powder<\/span><\/b><\/li>\n
25g of wheat starch<\/span><\/b><\/li>\n
30g of flour<\/span><\/b><\/li>\n
30g melted butter<\/span><\/b><\/li>\n
30g of whole milk powder<\/span><\/b><\/li>\n<\/ul>\n
Dough:<\/span><\/b><\/div>\n
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200g glutinous rice flour<\/span><\/b><\/li>\n
55g of sugar<\/span><\/b><\/li>\n
130ml boiling water<\/span><\/b>
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dried grated coconut<\/span><\/b><\/li>\n<\/ul>\n
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Instructions:<\/h2>\n
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The unusual ingredients for the egg custard are custard powder and wheat starch, both of which can be found on the internet or in Asian grocery stores. The wheat starch is sold in packages that call it “wheat starch” and translate it as “wheat flour”, but it is wheat starch. <\/div>\n
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$\"Coconut$ <\/a><\/div>\n
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Start by making the egg cream. Put the whole egg and sugar in a bowl. Mix. <\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Add the flour, wheat starch, whole milk powder and custard powder. <\/div>\n
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Mix well and add the melted butter. <\/div>\n
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Pour in the water and mix thoroughly. <\/div>\n
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The result is a very liquid paste. The traditional Chinese method is to steam this dough for about 30 minutes, mixing the dough every 10 minutes. I didn’t have any bowl that could fit in my bamboo baskets or in a steamer. So I poured the dough into a bowl. In this case, cook in the microwave for 30 seconds at a time (or even 20 seconds with a powerful oven), stirring each time. The cooking will be finished in a few minutes. It depends on the oven, but between 3 and 6 minutes for microwave cooking. You just have to check the cooking each time. <\/div>\n
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When the dough is almost done, stop cooking and pour into another bowl to stop the cooking. <\/div>\n
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Work the dough by hand like a bread dough. We can now shape a ball. Wrap it in cling film and keep it in a cool place. <\/div>\n
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Then prepare the dough, put the glutinous rice flour and sugar in a bowl (this can be done in a blender) and pour in the boiling water.<\/div>\n
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Pour this preparation on a clean table or marble. Start kneading it by folding it and working it with the palm of your hand against the table. This will take at least 5-10 minutes. Continue to work it, still folding it, crushing it with the palm of your hand and folding it again. Continue until you have a very soft, satiny looking dough. Roll it out into three regular rolls and cut each one into 30g pieces. <\/div>\n
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Roll each piece between the palms of your hands to make balls. And also roll the egg cream (I use 20g of it for 30g of rice dough) in small balls. But you can use more! <\/div>\n<\/div>\n
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Stick a finger in the dough ball and put the egg cream ball in the cavity. The dough is very easy to work with. Close the ball and roll it between your hands. <\/div>\n
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Do the same with all the coconut balls. <\/div>\n
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Dip the balls in a bowl of cold water for a few seconds. <\/div>\n
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Then roll in the grated coconut. <\/div>\n
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Take a handful of coconut and roll the balls between your hands with the coconut to incorporate it well on the surface of the dough ball.<\/div>\n
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The Coconut pearls are ready! <\/div>\n
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Place them in a bamboo basket and steam for 15 to 20 minutes (depending on the thickness of the Coconut pearls!). You can monitor the cooking process. Coconut pearls are soft when cooked.<\/div>\n
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Taste when it is hot! They can be kept in a cool place under a cling film and then reheated for a minute in the microwave or put them back in the steamer basket. <\/div>\n
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$\"Coconut$ <\/a><\/div>\n
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$\"The$ <\/figure> \n
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The Coconut pearls<\/h2>\n
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If you have never tried Coconut pearls, it's time to make them and eat them! These are small balls made of glutinous rice flour, very similar to \"maqius\", but cooked in steam. The result is simple and delicious. I also find them sincerely fun to prepare and they are a great addition to a dim sum meal. I give here a first version with egg cream (my favorite!) but I will put one day also those with peanuts! <\/span><\/div>\n
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