Coconut balls

By Poyanne

200 g of cooked, skinned “yellow soya”, 50 g of sugar, 2 egg yolks, a little coconut cream and about 2 tablespoons of coconut powder, all blended together. If it is too sticky, dry it out over low heat (like choux pastry). Shape into small balls.

The white shell: 400 g of glutinous rice flour to which you gradually add between 300 and 400 g of lukewarm water in which you have dissolved 70 g of sugar + 2 tablespoons of oil. -> a soft, glossy and non-sticky dough. Wrap the bean-paste core and shape into a nice ball.

Once the balls are filled with the bean paste, a quick dip in water then roll them in the grated coconut.

Cooking in an electric steamer: 15 min