(Sticky Rice Balls in Ginger Syrup)

Kim and Suong's Sticky Rice Balls

Prep time: 1 hour 30 mins (+resting)
Cook time: 45 mins
Serves: 6


1 medium sweet potato, boiled

Toasted shredded coconut, toasted peanuts and sesame seeds, to garnish

Rice Flour Balls

500g glutinous rice flour

¼ tsp salt

300ml warm water 

Ginger Syrup

500ml water

250g rock sugar, grated

100g piece fresh ginger, sliced to 1mm thickness

Mung Bean Filling

500g mung beans, soaked in cold water for 30 minutes

100ml coconut milk 

100g caster sugar

½ tsp salt

100g fresh shredded coconut

25ml vegetable oil

Pinch salt

Coconut Sauce

400ml coconut milk 

1 ½ tbsp caster sugar

½ tsp salt

2 tsp rice dissolved in 1 tbs cold water 


1. To make the glutinous rice flour balls, place flour and salt in a bowl. Add water in 50ml increments until you have a soft dough. Knead on a lightly floured surface until smooth and elastic. Divide into two portions and w in cling film. Set aside to rest for 30 minutes. 

2. To make ginger syrup, stir all ingredients in a medium saucepan over medium heat until sugar dissolves. Simmer until thickened. Set aside to cool. Strain. 

3. Meanwhile, to make mung bean filling, steam soaked mung beans and sweet potatoes until soft.  Transfer the mung beans to a food processor and add coconut milk.  Blend into a fine paste.

4. Tansfer the paste to a non-stick frying pan over low heat. Add sugar, salt, coconut and oil.  Cook, stirring, until the sugar dissolves.  Remove from heat and set aside to cool.  Roll the filling into 2cm round balls and set aside.

5. Using one of the portions of glutinous rice flour dough, shape tablespoons into flat rounds. Place a mung bean ball in the centre and draw in edge to enclose. Roll to form a ball. 

6. To make the sweet potato balls, mash the soft sweet potato and combine with remaining portion rice flour dough. Knead until smooth.  Roll into 1cm balls.  

7. Cook balls in a saucepan of hot boiling water until they rise to the top. Remove with a slotted spoon and place in a bowl of iced water to cool. Drain and place the balls in the ginger syrup.  

8. Simmer balls in syrup for 15 minutes to infuse.

9. To make coconut sauce, stir coconut milk, sugar and salt in a saucepan over medium heat until sugar and salt dissolve. Whisk in rice flour mixture and simmer until thickened. Cool completely.

10. Place mung bean filled glutinous rice flour balls and non-filled balls with the syrup in a bowl. Divide coconut sauce among serving bowls.

11. Garnish with the peanuts and sesame seeds.