Mango Lo Mai Chi (Mango Glutinous Rice Balls)

As some of you already know I'm a little bit of a World Cup fan and I'm very pleased to say that Holland won in their Brazil vs Holland game. So hooray for Holland!!! Now who will be the winner of the Argentine vs Germany game tonight?.....


Let celebrate the win with these yummy chilled Mango Glutinous Rice Balls or otherwise known as Lo Mai Chi. They are these little soft balls of glutinous rice covered with a nice coating of dessicated coconut and hidden within it is a piece of sweet mango.

Mango Lo Mai Chi


2 ripe firm mangoes ( I used manila mangoes)
2 tbsp rice flour
220 g glutinous rice flour
110 g sugar
200 ml coconut milk
desiccated coconut for coating 


1. Peel the skin of the mangoes and cut the mango into small cubes about 2cm. Place the mangoes into the fridge to chill.
2. Combine the rice flour, glutinous flour, sugar and coconut milk in a bowl. Stir until the sugar dissolves and the mixture is smooth.
3. Prepare a shallow plate for steaming with some oil to coat the plate so that the mixture does not stick. Pour the mixture into the plate. 
4. Use a wok for steaming the glutinous mixture. Pour enough water in the wok for steaming and place a steaming tray in the wok. Cover the wok and bring the water to a boil. When the water is boiling, place the shallow plate into the wok and steam for about 30 mins. To test when the mixture is cooked, use a wooden satay stick or a chopstick and place it into the dough and if it doesn't stick to the chopstick then it is ready.
5. Remove the plate when the dough is cooked and let it rest for about 10 mins. 
6. Prepare about 1/2 cup of desiccated coconut into a plate for coating. You will need more but just gradually add more when required. Using a spatula, scoop out about 1 1/2 tsbp of the dough and using plastic oiled gloves, gently roll the dough into a ball and flatten with your fingers it out into a 6-8 cm circle. The dough can be very sticky and hot so that is why you need to use oiled plastic gloves so that it does stick. 
7. Place 1 piece of the chilled mango into the centre of the dough and carefully pinch together the edges and mold it into a ball. Roll the glutinous rice ball into the desiccated coconut and place it onto a piece of greaseproof paper or a cupcake paper. Repeat the steps and place all the Lo Mai Chi into a container and chill in the fridge and it will be ready once it has cooled down.