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Chinese cooking: Coconut balls



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


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