Nuomici, Chinese Coconut Glutinous Rice Dumpling

By • July 23, 2015 0 Comments

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Author Notes: Natural coconut oil and crunchy peanut for filling; condensed coconut milk and gluten-free rice flour for dough; desiccated coconut for coating; this yummy little white rice balls bring you all the best of coconut. It is perfect for serving them as a snack, dessert and breakfast. Wei Lei


Makes 12 pieces


  • 100 grams crumbled roasted peanuts (unsalted)
  • 2 tablespoons sugar
  • 20 grams natural coconut oil

Glutinous Rice Dough and Coating

  • 100 grams condensed coconut milk
  • 100 grams milk
  • 120 grams glutinous rice flour (Traditional water milled, you can find it in your local Asian store or Amazon)
  • 50 grams sugar powder
  • 30 grams corn starch
  • 20 grams natural coconut oil
  • Coating
  • 200 grams desiccated coconut
  1. Mix all the filling ingredients by hands in a bowl. Your body temperature works perfect for mixing the solid coconut oil with the other ingredients.
  2. Put the mixed filling into fridge.
  3. Melt the rest of coconut oil in a pan in low heat, remove the pan from heat and cool the coconut oil down to room temperature.
  4. Put all the ingredients for the dough and the melt coconut oil into a large bowl and whisk them into a smooth liquidized mixture without any lumps.
  5. Pour the mixture into a pan container and steam in high heat for 15 minutes.
  6. Check it with a fork. The cooked mixture will turn into firm sticky dough.
  7. Take out the pan container, cover it with lid and cool the dough to room temperature.
  8. Wear a pair of disposable kitchen gloves; take a piece of half-egg-size dough by hands.
  9. Palm the small dough into round pad; put a tablespoon of the filling in the middle of the pad and shape it into a rice ball.
  10. Roll the rice ball with desiccated coconut put it in a cupcake cup. Repeat to finish all the dough.
  11. Serve them cold.

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