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Chinese cooking: Coconut balls

 

©Luminarc
©Luminarc

Coconut balls are often found on the dessert menu in Asian restaurants to finish the meal on a sweet note.

Traditionally made from sticky rice flour and stuffed with yellow soya, they require a lot of preparation and are usually steam-cooked.

Heer's a much simplified but nevertheless delicious version!




Ingredients (serves 6 to 8)


200g tapioca
330ml coconut milk
2 bananas
Caster sugar or desiccated coconut

See the full recipe




  
  

Editor
01/24/2009
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