Mango Chewy Milk Balls (Hong Kong Style)
Chewy, yet refreshing, and perfect for summer.
Ingredients
Chewy Milk Balls
- 50 g glutinous rice flour
- 2 tsp sugar
- 35 g whole milk (or sub for coconut milk for vegan)
Mango Puree
- 1½ of a fresh mango (diced)
- ¼ cup coconut milk
- A few ice cubes
Topping
- ½ of a fresh mango (diced)
- Scoop of ice cream
Instructions
Chewy Milk Balls
- In a large mixing bowl, mix together the glutinous rice flour and sugar.
- 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.
- Grab a small piece of the dough and roll into a ball that’s about 1cm.
- 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!