Ingredients: approximately 9 pieces
Rice flourGlutinous rice balls:GlutinousRice flour powder100g, granulated sugar 30g, water 75ml, wheat starch 30g + 15g boiling water, butter 30g, coconut cream filling 100g, and a little bit of coconut flakes.
Coconut cream filling: 100g coconut flakes,milk50g，butter50g, egg (about 50g), granulated sugar 50g.
Steps:
1. Soften the butter at room temperature and mix in three portions of fine sugar with an electric mixer until well combined.
2. Beat the eggs until combined, then gradually add to the butter mixture, ensuring each addition is fully incorporated before adding more.



3. Mix in the coconut flakes until evenly distributed but not overmixed.
4. Add the milk and mix until smooth, allowing it to rest for a moment so the coconut flakes can absorb the liquid.



5. Combine wheat starch with 15g of boiling water, knead into a dough, then set aside.
6. Mix fine sugar and 75ml water until there are no lumps, thenSugar syrupblend into the rice flour mixture.Blend in the wheat starch dough and mix well with the butter.


7. After adding the butter, it's recommended to use plastic gloves for easier handling.
8. Divide the dough into small portions, each about 25g.Coconut cream filling ball



moldshapehand shape each piece of dough into a flat shape with slightly moistened palms to prevent sticking.Place the filling in the center, seal and round it off,
9. Repeat the process for all ingredients as described above.This can make 9-10 pieces.



10.SteamFill a pot with water and place a steamer rack inside. Cover with oil paper or a cloth, then steam the prepared rice balls.
11. Cover the pot and steam for 6-7 minutes on high heat. It's advisable to lift the lid once during cooking to prevent condensation from dripping onto the surface of the rice balls causing them to collapse.



12. Once cooked, immediately coat with coconut flakes while hot as they will stick better.
13. Optionally, add pumpkin seeds in the center for decoration.PumpkinseedsRinse the glutinous rice balls.



Tips:
1. Cover the finished rice balls with cling film after arranging them on a plate to prevent moisture loss and hardening of texture; they can be stored overnight.Cover them with plastic wrap to prevent moisture loss and hardening of the texture, allowing for storage overnight.Cover with plastic wrap to prevent moisture loss and texture hardening, and this can be stored overnight.