As a self-proclaimed dessert enthusiast with a serious weakness for “chewy” treats, I recently came across a recipe for Mango Sticky Rice Balls on Douyin from “Mumu Xiaochuniang” and couldn’t stop at just one try! The soft, chewy sticky rice balls coated with sweet mango puree, paired with a refreshing milk base and chewy tapioca pearls, create a multi-layered sensation that is truly addictive. What’s even better is that it’s incredibly easy to make—no skills required, and it’s foolproof! Today, I’m sharing this delightful summer dessert with you.
Why You’ll Love This Recipe
This Mango Sticky Rice Balls dessert is the perfect combination of creamy, chewy, and refreshing. The mango puree gives a sweet and tangy contrast to the soft sticky rice balls and chewy tapioca pearls, and the ice-cold milk ties everything together in a wonderfully comforting treat. Whether you’re treating yourself to an afternoon snack or looking for a light, refreshing dessert after a meal, this is the perfect way to satisfy your sweet tooth this summer!
Successful Tips for Making Mango Sticky Rice Balls
- Tapioca Pearls Cooking Tip: When cooking the tapioca pearls, be sure to stir constantly to avoid sticking. Do not add cold water during the cooking process. If you’re making a large batch, you can drain the pearls, mix them with some coconut milk, and refrigerate them to enjoy within 4 hours.
- Sticky Rice Balls Texture: The amount of milk can be adjusted based on how much liquid your sticky rice flour absorbs. The dough should be soft but not sticky. If it’s too soft, the balls may break apart; if it’s too hard, they’ll be tough.
- Mango Selection: I recommend using Taiwan Mangoes or Small Taiwan Mangoes, as they have a sweeter, more delicate flavor. If you’re using other varieties like Keitt Mangoes, I suggest pureeing them more and cutting fewer chunks, as they tend to have coarser fibers.
- Summer Upgrades: For an even more indulgent treat, add a scoop of vanilla ice cream or coconut jelly, and sprinkle some shredded coconut. Refrigerate for 30 minutes for an extra refreshing experience!
Ingredients (for 2 servings)
- 50g Tapioca pearls
- 500ml Water
Sticky rice balls:
- 100g sticky rice flour
- 80ml whole milk (can substitute with water for a lighter version)
Mango:
- 2 large Taiwan Mangoes (approximately 300g, one for puree and one for chunks)
Liquid for serving:
- 200ml whole milk (or coconut milk, light cream, as per preference)
Other:
- 200ml ice water (for cooling the rice balls)
Instructions
Step 1: Cook the Tapioca Pearls
In a pot, bring 500ml of water to a boil. Add 50g of tapioca pearls and stir gently to prevent sticking. Lower the heat to medium and simmer for 15 minutes. Turn off the heat, cover the pot, and let it sit for 10 minutes.
Once done, you should notice that there’s a small white dot in the center of each tapioca pearl. Bring the pot back to a simmer for an additional 5-8 minutes until the pearls are fully transparent.
Rinse the cooked tapioca pearls in two changes of cold water to stop the cooking process, then drain them and set aside.
Step 2: Make the Milk Sticky Rice Balls
In a bowl, add 100g sticky rice flour and gradually pour in 80ml of warm milk (about 30°C), stirring with chopsticks to form a lumpy dough. Once the dough is cool enough to handle, knead it into a smooth ball (add more milk if it’s too dry or sprinkle with rice flour if it’s too sticky).
Roll small portions of the dough into balls about 1.5cm in diameter. Lay the rolled balls on a surface dusted with rice flour to prevent sticking.
Step 3: Boil the Rice Balls and Cool Them
Bring a new pot of water to a boil, then gently drop the rice balls into the water. Stir with a spoon to prevent sticking to the bottom. Once the rice balls float to the surface, continue boiling for another 2 minutes to ensure they’re cooked through.
Transfer the rice balls immediately into a bowl of ice water and let them soak for 3 minutes. This step is crucial for making the rice balls chewy and bouncy!
Step 4: Prepare the Mango
Peel and remove the pit from one mango, then cut it into small cubes and set aside. Place the other mango in a blender, add 20ml of milk, and blend into a smooth puree (blend for a few seconds if you prefer a more textured puree).
Step 5: Assemble the Dessert
In two glass bowls, layer the cubed mango at the bottom, followed by the cooked tapioca pearls and sticky rice balls. Top with a generous spoonful of mango puree.
Pour 200ml of milk into each bowl until it’s about 3/4 full. Stir lightly to combine the mango puree and milk, and then garnish with more mango cubes.
Key Tips & Tricks
Tapioca Pearls: Make sure to stir continuously to prevent sticking. If you prepare a larger batch, refrigerate the pearls with a little coconut milk for up to 4 hours.
Rice Ball Texture: The milk should be adjusted to get a dough that’s easy to shape but not sticky. Too soft, and the balls will fall apart; too hard, and they won’t be as chewy.
Mango Choice: Using sweet and fragrant mangoes, like Taiwan Mangoes, enhances the flavor and texture. For a more fibrous variety, puree them for a smoother texture.
Serving Upgrades: For a richer treat, top with vanilla ice cream or coconut jelly. This turns the dish into a more indulgent dessert perfect for summer!
Frequently Asked Questions
Can I use coconut milk instead of regular milk? Yes! Coconut milk will give it a tropical twist and a richer flavor. Feel free to swap based on your preferences.
How long can I store the rice balls? The rice balls are best eaten fresh but can be stored in the fridge for up to 2 days. Just make sure to reheat them with a little milk to restore their texture.
Can I substitute the mango with other fruits? While mango is the star of this dish, you can try substituting it with other tropical fruits like papaya or lychee for a different flavor experience.
Mango Sticky Rice Balls
Ingredients
- 50 g Tapioca pearls
- 500 ml Water
Sticky rice balls:
- 100 g sticky rice flour
- 80 ml whole milk can substitute with water for a lighter version
Mango:
- 2 large Taiwan Mangoes approximately 300g, one for puree and one for chunks
- Liquid for serving:
- 200 ml whole milk or coconut milk, light cream, as per preference
Other:
- 200 ml ice water for cooling the rice balls
Instructions
Step 1: Cook the Tapioca Pearls
- In a pot, bring 500ml of water to a boil. Add 50g of tapioca pearls and stir gently to prevent sticking. Lower the heat to medium and simmer for 15 minutes. Turn off the heat, cover the pot, and let it sit for 10 minutes.
- Once done, you should notice that there’s a small white dot in the center of each tapioca pearl. Bring the pot back to a simmer for an additional 5-8 minutes until the pearls are fully transparent.
- Rinse the cooked tapioca pearls in two changes of cold water to stop the cooking process, then drain them and set aside.
Step 2: Make the Milk Sticky Rice Balls
- In a bowl, add 100g sticky rice flour and gradually pour in 80ml of warm milk (about 30°C), stirring with chopsticks to form a lumpy dough. Once the dough is cool enough to handle, knead it into a smooth ball (add more milk if it's too dry or sprinkle with rice flour if it's too sticky).
- Roll small portions of the dough into balls about 1.5cm in diameter. Lay the rolled balls on a surface dusted with rice flour to prevent sticking.
Step 3: Boil the Rice Balls and Cool Them
- Bring a new pot of water to a boil, then gently drop the rice balls into the water. Stir with a spoon to prevent sticking to the bottom. Once the rice balls float to the surface, continue boiling for another 2 minutes to ensure they’re cooked through.
- Transfer the rice balls immediately into a bowl of ice water and let them soak for 3 minutes. This step is crucial for making the rice balls chewy and bouncy!
Step 4: Prepare the Mango
- Peel and remove the pit from one mango, then cut it into small cubes and set aside. Place the other mango in a blender, add 20ml of milk, and blend into a smooth puree (blend for a few seconds if you prefer a more textured puree).
Step 5: Assemble the Dessert
- In two glass bowls, layer the cubed mango at the bottom, followed by the cooked tapioca pearls and sticky rice balls. Top with a generous spoonful of mango puree.
- Pour 200ml of milk into each bowl until it’s about 3/4 full. Stir lightly to combine the mango puree and milk, and then garnish with more mango cubes.
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