Coconut Mochi Snowballs

Coconut Mochi Snowballs IMAGE Image by: Coconut Mochi Snowballs IMAGE Author: Canadian Living

These not-too-sweet confections have a nice chewy texture and a distinct coconut flavour. They're best served the day they're made, but they also freeze well if you want to make them ahead of time.

  • Portion size 28 servings
  • Credits : Canadian Living: Holiday Baking 2015

Ingredients

  • 1 cup sweet rice flour
  • 1/2 cup granulated sugar
  • pinch salt
  • 1 cup coconut milk
  • 2/3 cups sweetened shredded coconut

Method

In large microwaveable bowl, whisk together rice flour, sugar and salt. Whisk in coconut milk until well combined. Cover and microwave on high until edge is set but centre is still liquid, 1 to 1 1/2 minutes. Uncover and whisk until smooth. Re-cover and microwave on high until mixture is translucent, 2 to 2 1/2 minutes.

Uncover and let stand until cool enough to handle, about 10 minutes. Place coconut in small bowl. Roll rice flour mixture by rounded 1 tsp into balls. Roll in coconut, pressing to adhere. Place each ball in mini candy cup. (Make-ahead: Wrap in plastic wrap; freeze in airtight container for up to 3 weeks. Let stand at room temperature for 1 hour before serving.)

Tip from The Test Kitchen: Look for sweet rice flour in Asian grocery stores and bulk food stores.

Nutritional facts per piece: about

  • Sodium 7 mg
  • Sugars 5 g
  • Protein 1 g
  • Calories 66.0
  • Total fat 3 g
  • Potassium 25 mg
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Mochi Snowballs

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