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strawberry coconut rice balls

Strawberry–Coconut Rice Balls (30-min recipe)

Soft, chewy glutinous rice balls filled with a quick strawberry compote and served chilled in lightly sweetened coconut milk with basil seeds. Bright, fresh, and naturally sweet, this is a spring‑forward take on Vietnamese rice ball desserts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course brunch, Dessert
Cuisine Vietnamese
Servings 4

Equipment

  • Small saucepan
  • Mixing bowl
  • Slotted spoon
  • Ice bath set-up

Ingredients
  

STRAWBERRY FILLING

  • 1 cup diced fresh strawberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon juice
  • Pinch of salt

RICE BALLS

  • 1 and 1/2 cups glutinous rice flour
  • 1/2 cup warm water plus 1 to 2 tablespoons more as needed
  • 1 tablespoon sugar
  • 1 tablespoon neutral oil

COCONUT BASE

  • 1 cup coconut milk
  • 1/2 cup water
  • 1 to 2 tablespoons sugar to taste
  • 1/4 teaspoon salt
  • 1 tablespoon basil seeds soaked 10 minutes

TO SERVE

  • Extra diced strawberries
  • Lime zest
  • Toasted sesame seeds or coconut flakes optional

Instructions
 

Strawberry Filling

  • Combine strawberries, sugar, lemon juice, and salt in a small saucepan.
  • Cook over medium low heat until the berries soften and release juices, about 5 to 7 minutes.
  • Mash lightly to create a loose compote.
  • Cool completely before using.

Rice Dough

  • Combine glutinous rice flour, sugar, and oil in a bowl.
  • Add warm water gradually until a soft, smooth dough forms.
  • Knead briefly until pliable.
  • Keep the dough covered with a damp towel.

Form Rice Balls

  • Pinch off a small piece of dough and flatten into a disc.
  • Add a small spoon of strawberry filling to the center.
  • Pinch closed and roll into a smooth ball.
  • Keep all formed balls covered as you work.

Cook Rice Balls

  • Bring a pot of water to a gentle boil.
  • Add rice balls and cook until they float, then continue cooking 1 to 2 minutes.
  • Transfer immediately to an ice bath to chill and firm.

Coconut Base

  • Warm coconut milk, water, sugar, and salt until just steaming.
  • Cool completely.
  • Stir in soaked basil seeds.

Assemble

  • Add chilled rice balls to a bowl.
  • Spoon cold coconut milk over top.
  • Finish with extra strawberries, lime zest, and sesame seeds.

Notes

  • Keep sweetness minimal so the strawberries shine.
  • The ice bath is essential for a chewy, bouncy texture.
  • Rice balls can be cooked and chilled up to one day ahead.
  • Add pandan to the dough for color or swirl extra strawberry compote into the coconut milk for a pink finish.
Keyword che troi nuoc, coconut milk dessert, rice balls, spring dessert, strawberry dessert, Vietnamese dessert