I like making coconut as much as eating them! It certainly takes time, but it is an activity that relaxes me.
Here is my favorite recipe, low in FODMAP and gluten-free.
Ingredients for aroun 10 little balls
For the dough
200g glutinous rice flour, plus additional for dusting the board
1 tbsp coconut flour (optional)
10cl coconut milk (low FODMAP serving until 60g)
1 tsp sugar
For the filling
100g mungo beans soaked (low FODMAP serving until 53g)
50g shred coconut (low FODMAP serving until 30g)
1 tbsp matcha powder (optional)
1 tablespoon sugar (or more if needed)
Rinse the mungo beans and cook them in boiled water or in a pressure cooker for 20 minutes. Drain the water.
Combine mungo beans, shred coconut, sugar and matcha and blend.
Prepare the dough, pour the flour in a pan and add hot water and coconut milk. On low heat, cook slightly the dough until it become non sticky.
Place the glutinous rice flour and sugar in a large mixing bowl. Slowly add the coconut milk, using a fork to stir it into the flour. Slowly add the boiled water, using the fork to stir it in. Knead the flour for at least 1 minute (more kneading makes the balls chewier).
Shape the dough until it has a texture similar to playdough – not too soft but easy to manipulate. (Note: Glutinous rice flour can be a bit tricky to work with – at first it looks too dry and the next thing you know the dough is sticking to your hands because you’ve added too much water. If that happens, add a bit more glutinous rice flour or coconut flour*. On the other hand, if the dough is too dry, add more boiled water, a small amount at a time.
Take a bit of the dough and roll it on baking paper and flatten with the palm of your hand. Place a mungo bean paste into the center and gently fold the dough
Continue with the remainder of the dough.
Place the coconut balls in a wooden steam cooker (or a “normal” one). Cook for 15 minutes.
Let it cool a bit before rolling the balls in the coconut. Eat them warm