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White dumpling coated in coconut shreds filled with chopped peanuts in a pink cupcake liner.

Loh Mái Chìh (Nuò Mǐ Cí)

This chewy, bouncy dessert gets its texture from glutinous rice flour! They're filled with crunchy peanuts and dusted in plenty of coconut.

Course Dessert
Cuisine Cantonese, Chinese
Keyword coconut, dairy-free, egg-free, gluten-free, glutinous rice flour, no-bake, peanuts, vegan, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Assembly Time 45 minutes
Total Time 1 hour 20 minutes
Servings 24 servings
Calories 121 kcal


  • 2 ½ cups glutinous rice flour 250g
  • ½ cup granulated sugar 96g
  • ½ teaspoon kosher salt
  • 2 cups water 444g
  • cup peanuts toasted and finely chopped, 49g
  • 2 tablespoons powdered sugar 15g
  • 1 tablespoon sesame seeds 9g
  • ¾ cup desiccated coconut 70g


  1. In a medium bowl, mix the glutinous rice flour, sugar, salt and water until a batter forms. It doesn't have to be smooth, so don't worry if it's lumpy.

  2. Grease a medium pan or bowl (preferably one with straight sides) lightly, then pour the batter in. Prepare a steamer, and bring the water to a boil. Put the bowl in the steamer basket, and steam for 25 minutes, or until the mixture is firm. If the mixture isn't cooking evenly (the edges are set and the middle is liquidy), give it a stir. Don't worry if it's lumpy.

  3. Let the dough cool slightly. It should be warm to the touch so it's not painful to work with the dough.

  4. In a small bowl, mix the peanuts, powdered sugar and sesame seeds. On a large plate, spread out the coconut.

  5. While wearing a pair of vinyl gloves, split the dough into 24 equal portions (you can rest it on the coconut so the dough doesn't stick to the plate or other pieces.

  6. Working with one piece of dough at a time, smoosh it into a flat circle about the diameter of your palm. Try to make it as thin as possible (and if you make a hole, smoosh the dough back together again).

  7. Spoon 1 teaspoon in the center of the dough, then gather the edges towards the center, and seal the filling inside. Roll it around in the coconut on the plate until the dough is coated. Set the finished loh máih chìh into a cupcake liner. Repeat with the rest of the dough, filling and coconut.

  8. Store the loh máih chìh in an airtight container. Keep at room temperature for 1-2 days (don't leave it in the refrigerator). If you make too much to eat within 1-2 days, store in the freezer and defrost before eating.

Recipe Notes

Recipe adapted from Honey Bee Sweets, who adapted it from Agnes Chang's Hawker's Delights.

You can change the yield of this recipe, so long as you change the cooking time accordingly (if it's a smaller amount, start checking the batter sooner).

If you'd like, you can swap out part of the water with coconut milk.