Sweet Mung Bean Rice Balls are a delicious and comforting treat that’s easy to make at home. These little rice balls are made with sticky rice and filled with a sweet mung bean paste that’s smooth and satisfying. They’re perfect for anyone who loves a simple yet indulgent dessert. Whether you’re new to making Asian desserts or a seasoned pro, this recipe will be a fun addition to your kitchen.
Why You’ll Love Them
What makes these rice balls so special is the combination of soft, chewy rice with the naturally sweet flavor of mung beans. The mung bean filling is subtly sweet and pairs wonderfully with the slightly salty taste of the rice. It’s a delightful balance of flavors that’s not too heavy but still indulgent enough to satisfy your sweet tooth.
Easy and Fun to Make
Making Sweet Mung Bean Rice Balls is actually pretty simple. You’ll start by cooking the rice until it’s nice and sticky, then prepare the mung bean paste. After that, it’s just a matter of shaping everything into small balls and steaming them to perfection. This recipe doesn’t require any fancy ingredients or equipment, making it accessible for home cooks of all levels.
Perfect for Any Occasion
These rice balls are great for all kinds of occasions. They’re wonderful as a light dessert after dinner or a sweet snack during the day. You can even serve them at special gatherings or celebrations, where they’ll surely be a hit. Their delicate sweetness and satisfying texture make them the perfect treat to enjoy anytime you’re craving something sweet and comforting.
Table of Contents
Chef’s Notes- Sweet Mung Bean Rice Balls
- Oil Temperature: Make sure the oil is heated to 350°F (175°C). If it’s too hot, the rice balls will burn on the outside before the inside is fully cooked. Use a thermometer for precision. If you don’t have a thermometer, you can drop a small piece of dough into the oil — if it bubbles up and rises to the surface within a few seconds, it’s ready.
- Avoid Overcrowding the Fryer: Fry the rice balls in batches. Overcrowding the pot will lower the oil temperature, resulting in soggy rice balls instead of crispy ones. Fry in small groups to maintain even cooking.
- Sealing the Rice Balls: When wrapping the dough around the mung bean filling, ensure it’s sealed tightly to prevent the filling from leaking out during frying. Pinch the edges well and gently roll the ball to smooth out any seams.
- Texture of Dough: If the dough feels too dry or crumbly, add a tiny bit of water (a teaspoon at a time). If it’s too wet, sprinkle in a little more sweet rice flour to achieve a smooth, pliable dough that can easily form into balls.
- Let the Mung Bean Filling Cool: Let the mung bean filling cool completely before using it to fill the rice dough. Hot filling can cause the dough to soften too quickly and make it difficult to shape.
- For a Healthier Option: If you’re looking to cut down on the calories, you can try baking the rice balls at 375°F for about 15-20 minutes, flipping halfway through, though they won’t be as crispy as the fried version.
- Storage Tips: If you have leftovers, store the rice balls in an airtight container. To reheat, you can microwave them for a few seconds or place them back in a hot oven for a crispy finish.
Sweet Mung Bean Rice Balls
4
servings30
minutes45
minutes250
kcal1
hour15
minutesExperience the delightful crunch and sweet richness of Crispy Sweet Mung Bean Rice Balls! This Pinoy favorite combines golden-fried glutinous rice with a luscious mung bean filling, creating the perfect snack for any occasion. Simple to make and customizable to your taste, these rice balls are both healthy and affordable. Whether you’re craving a traditional treat or looking to impress guests with a unique appetizer, this recipe delivers irresistible flavor and texture. Dive into a bowl of homemade goodness that celebrates Filipino heritage with every bite!
Ingredients
- Mung Bean Filling
3.5 ounces green mung legumes
1/2 cup granulated sugar
- Rice Dough
2 cups sweet rice flour
1 cup water
1/4 cup water
2 tablespoons granulated sugar
1/8 teaspoon sea salt
- For Frying
1 quart vegetable oil
- Alternative Ingredients:
Mung Beans: Substitute with adzuki beans or red kidney beans for a different flavor profile.
Glutinous Rice Flour: Use regular sweet rice flour if glutinous is unavailable.
White Sugar: Replace with coconut sugar or honey for a natural sweetener.
Salt: Sea salt can be substituted with kosher salt or omit for a lower sodium option.
Cooking Oil: Can use coconut oil or vegetable oil as alternatives.
Directions
- Prepare Mung Bean Filling: Combine 1 cup of water with green mung beans in a large pot. Bring the mixture to a boil over medium heat and let it simmer until the beans are thoroughly tender, approximately 30 minutes. Once cooked, mash the beans until smooth, then blend in 1/2 cup of granulated sugar until the mixture is well combined. Set the sweetened mung bean filling aside to cool.
- Make Rice Dough: In a sizable mixing bowl, combine 2 cups of sweet rice flour, the remaining 1/4 cup of water, 2 tablespoons of granulated sugar, and 1/8 teaspoon of sea salt. Knead the mixture just enough to form a cohesive dough. Divide the dough into small, even portions and roll each into a ball. Flatten each dough ball gently, place about 1 tablespoon of the mashed mung bean filling in the center, and carefully wrap the dough around the filling, pinching the edges to seal securely.
- Fry the Rice Balls: Heat 1 quart of vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully add the filled rice balls in batches, frying them until they achieve a golden-brown color, which takes about 5 to 10 minutes per batch. Once fried, use a slotted spoon to remove the rice balls and drain any excess oil on paper towels. Serve the crispy sweet mung bean rice balls while hot for the best taste and texture.
Equipment
- large saucepan
- deep-fryer
- Mixing bowls
- measuring cups and spoons
- pot
- paper towels
Nutrition Facts
- Calories: 250kcal
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 180mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 20g
- Protein: 5g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 1.5mg
FAQ- Sweet Mung Bean Rice Balls
Can I make these rice balls in advance?
Yes, you can make the rice balls ahead of time and store them in the refrigerator. Fry them just before serving to ensure they stay crispy. Alternatively, freeze them after shaping and fry them when you’re ready to serve.
Can I use a different type of bean for the filling?
Absolutely! While mung beans are traditional, you can substitute them with adzuki beans or red kidney beans for a slightly different flavor. Just make sure to cook and mash them well.
Can I make these rice balls without deep-frying?
Yes, you can bake the rice balls at 375°F (190°C) for about 15-20 minutes, flipping halfway through. They will be less crispy but still delicious.
What can I serve these rice balls with?
These rice balls are delicious on their own, but you can serve them with a sweet coconut syrup, mango chutney, or a light dusting of powdered sugar for extra sweetness. They also pair wonderfully with a warm cup of black coffee or tea.
Why is my dough too sticky, and how can I fix it?
If your dough is too sticky, it might be because you added too much water. Gradually add sweet rice flour to the mixture until the dough becomes smooth and no longer sticks to your hands.
