Nuo Mi Ci

Combine glutinous rice flour, corn flour, and sweet condensed milk in a large mixing bowl. Gradually add boiled warm water while stirring until a smooth, soft dough forms.

Knead the dough for 2–3 minutes until it becomes elastic and uniform in texture. The dough should be moist but not sticky.

Divide the red bean paste into 16 equal portions and roll each into a small ball, approximately the size of a walnut.

Divide the dough into 16 equal portions. Flatten each portion into a thin disc, then place a red bean paste ball in the center.

Gently fold and seal the dough edges around the filling by pinching the sides together, then roll between your palms to form a smooth ball.

Fill a large pot with water and bring to a boil. Working in batches, carefully drop the glutinous rice balls into the boiling water.

Cook the balls until they float to the surface, then continue simmering for 2–3 minutes more to ensure the dough is fully cooked.

Remove the cooked balls with a slotted spoon and transfer to a serving bowl. Repeat with remaining uncooked balls.

Pour the ground coconut into a separate bowl and add a small amount of boiled warm water to create a light coconut sauce, adjusting consistency to preference.

Serve the glutinous rice balls hot in bowls, topped with the diluted ground coconut sauce.