Yet another dough ball recipe. All the recent glutinous rice ball recipes are my attempts to make Mochi. Ashley insists tang yuan (汤圆) <> Mochi. I wonder. Aren’t they all made from glutinous rice flour? Regardless, she has gobbled every one of the variations/look-alike I’ve attempted over the last few weeks. Unlike the usual peanuts/black sesame topping, this is the first chilled version of tang yuan I have tried. This recipe adds a refreshing touch of sweetness and tartness to the good old tang yuan (汤圆). I decide to call it Mochi this time.

• Prep time: 20 mins
• Cook time: 5 mins
• Serves: 4

Ingredients

• 110g glutinous rice flour
• 2 Tbs water
• 2 Tbs coconut milk
• 1 tsp sugar
• 1/2 tsp green tea powder for green mochi balls
• 1 mango, cubed
• 2 kiwis, sliced
• 4 strawberries, halved
• raspberries
• blueberries
• lychee-flavored coconut jellies, available at asian supermarket
• azuiki beans for garnish, available at asian supermarket

Directions

1. Cut and prepare fruits as indicated. Keep refrigerated until ready to use.
2. Mix glutinous rice flour, sugar, and water in a mixing bowl with a plastic spatula.
3. Add coconut milk and knead into a smooth dough.
4. Divide into two portions. Sprinkle 1/4 tsp over one portion of the dough. Knead until green tea is blended into the smooth dough.
5. Divide both white and green dough into 24 portions and roll each portion into a smooth dough ball.
6. Bring a pot of water to boil.
7. Add the dough balls to the water, and stir to prevent the dumplings from sticking to the bottom of the pot.
8. Continue boiling over medium-high heat until the dumplings floats to the surface.
9. Transfer the dumplings with a slotted spoon into a bowl of ice-cold water, set aside.
10. Fill the bottom of serving bowl with coconut jelly. Top with glutinous rice balls and fruits. Garnish with azuki beans.