Mango Chewy Milk Balls (Hong Kong Style)

Inspired by the dessert from Hui Lau Shan (dessert shop that was once in HK), which specializes in mango desserts, this is truly a delight for mango lovers, and reminds me of some childhood memories. It’s chewy, yet refreshing, and perfect for summer.

If you’ve been to Hui Lau Shan, you’ll know that they are the land of mango desserts with a lot of variations, truly a mango lover’s dream. Other than their mango pancakes and mango sago, what I love the most is their mango chewy milk balls. I love boba, and these chewy milk balls have the same chewiness as boba, which makes it fun to chew on, especially when you have it with the mango puree and diced mango.

This dessert uses simple ingredients that is super easy to make. It is very similar to a mango smoothie bowl, except it’s not that thick, and comes with delicious toppings. You can also make this vegan by substituting the milk (for the chewy milk balls) with coconut milk.

The chewy milk balls are pretty straightforward and only requires three ingredients: glutinous rice flour, sugar, and milk. You first mix the glutinous rice flour and sugar together, and then add the milk little by little, forming a dough. Then you divide the dough in small pieces and roll them in small balls. Boil, then cool them, and they’re ready to serve as a topping!

My favourite dessert to cool off in the summer.

Ingredients

Chewy Milk Balls:

• 50g (1/4 cup) glutinous rice flour
• 2 tsp sugar
• 35g whole milk (or sub for coconut milk for vegan)

Mango Puree:

• 1.5 of a fresh mango (diced)
• 1/4 cup coconut milk
• A few ice cubes

Topping:

• 1/2 of a fresh mango (diced)
• Scoop of ice cream

Instructions

Chewy Milk Balls:

1. In a large mixing bowl, mix together the glutinous rice flour and sugar.
2. Add in the milk a little at a time (you may not need the whole thing), while mixing after each addition, until it becomes a dough. Knead for a few minutes. The dough should not be sticky nor too dry, it should have a glossy finish. Add more milk or more flour a little at a time if it’s too dry/wet.
3. Grab a small piece of the dough and roll into a ball that’s about 1cm.
4. Drop the milk balls in a saucepan of boiling water, and stir continuously to prevent them from sticking to the bottom. Cook them for a few minutes, until they float to the top. Place them in an ice water bath for 10 minutes to cool off (this step makes them chewier).

Mango Puree:

Blend together all the ingredients until smooth and creamy.

Assembling:

Add the mango puree to a bowl, followed by the cooked (and cooled) milk balls, and the remaining diced mango. Add a scoop of your favourite ice cream and enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!