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Authentic Recipe of Nuomici. Sticky Chinese Traditional Rice Ball with Coconut from Guangdong.

Nuomici is a traditional Chinese pastry from Guangdong made from glutinous rice and fresh mango filling, also known as coconut mochi.

Things to know about Nuomici Recipe.

Chinese Traditional Rice Ball with Coconut from Guangdong – Nuomici is a famous pastry that is commonly rolled in desiccated coconut and is often filled with a sweet treat like fresh mango. Aside from Guangdong, this sweet treat is also very popular in Hong Kong.

It is close to the famous Japanese mocha, but its dough is made from boiled glutinous rice with a very soft texture. According to some food historians, it was first given to Zou Yinglong as a farewell gift for his journey for examination.

Zou won the examination and returned to Peking with a token from his hometown. The emperor was amazed by it, and it became very popular throughout China.

Today, it is still a great edible gift to relatives and friends during special occasions.

Sticky Chinese Traditional Rice Ball with Coconut from Guangdong. Authentic Recipe of Nuomici

Local Recipe Name with Local Characters: 糯米糍
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


Servings 10 Balls
Calories / Serving 161 kcal


  • 1/2 cup Desiccated Coconut
  • 50 grams (1.76 oz) Mango Mashed
  • 150 grams (5.29 oz) Sticky Rice – Glutinous Rice – Sweet Rice – Waxy Rice
  • 40 grams (1.41 oz) Icing Sugar – Powdered Sugar – Confectioners Sugar
  • 1 tbsp Vegetable Oil
  • 250 mL (8.45 floz) Coconut Milk
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  • Prepare and measure all ingredients accurately ahead of time.
  • In a large mixing bowl, combine water milled glutinous rice, powdered sugar, coconut milk, and vegetable oil. Stir well until sugar is melted. Cover with a plastic wrapper.


  • Place the large bowl in a steamer with boiling water and steam it for about 20 minutes. It is important to stir it once during the cooking process.
  • Once it becomes sticky, transfer it to a different bowl covered with a plastic wrapper.
  • Knead the rice dough for 3 to 4 minutes using the plastic wrapper so it will not stick to your hand.
  • Put the rice dough inside the fridge and let it rest until chilled.


  • Divide the rice dough equally into the desired number of round balls.
  • Press each ball to flatten and put a teaspoon of mango filling at the center and cover the filling.
  • Roll each ball into the desiccated coconut and put each ball in a cupcake liner.
  • You may serve it immediately or refrigerate it for at least 2 hours to enjoy it chilled.

— Specific Atributes of This Recipe:


Calories: 161kcalCarbohydrates: 19gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 6mgPotassium: 96mgFiber: 1gSugar: 5gVitamin A: 54IUVitamin C: 2mgCalcium: 8mgIron: 1mg
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Cooking tip for making Nuomici

  • It is important to use water-milled glutinous rice. You may get it from an Asian store.
  • The rice dough might be too sticky while still hot, so you may cool it down a bit before kneading.
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