Chinese Coconut Mochi (Nuomici)
These traditional Chinese glutinous rice balls have a delicious red bean paste filling and coconut coating. They are super soft and chewy and very easy to make.
Servings: 20 pieces
Sweet Rice Dough
- 1/2 lb glutinous rice flour (227 grams)
- 1/2 cup sugar (100 grams)
- 1/2 can coconut milk (200 ml)
- 3/4 cup water (180 grams)
- 2 tbsp wheat starch (20 grams) can substitute with cornstarch
- 1/2 can red bean paste (255 grams)
- desiccated coconut (unsweetened, about 1 cup/70 grams)
Whisk all of the ingredients except the red bean paste together until smooth.
Pour the batter into a greased container. Steam on high for 25 minutes. Set aside and let cool until lukewarm.
Form the red bean paste into 20 balls about the size of a marble. Divide the cooled glutinous rice dough into 20 pieces as well. Note 1
Flatten the wrapper slightly and put one red bean paste ball in the center. Wrap the wrapper around the paste, pinch closed, and shape it into a ball.
Roll the ball in a tray filled with desiccated coconut to coat. Repeat with the remaining pieces of wrapper and filling. Enjoy fresh or store in an air-tight container for up to 2 days. Store extra mochi in the freezer and thaw for a few hours before eating. Note 2
- If the sweet rice dough is sticking to your hands, use cooking gloves to divide and wrap the glutinous rice balls.
- You can also try coating the mochi in roasted soy bean flour (kinako powder) or sesame seeds to give them different flavors. The main purpose of the coating is to make the mochi easier to pick up with your hands