Chocolate QQ Balls 朱古力麻糬波波

Updated: Nov 29, 2021

Mouth-watering, bite-sized, chewy chocolate balls that will please adults and kids alike!


(Makes 15 Balls)

120 g milk

50 g unsalted butter

1/4 tsp salt

95 g sweet rice flour (糯米粉)

35 g tapioca flour (木薯粉)

10 g unsweetened cocoa powder

1 large egg, slightly beaten

35 g light brown sugar (I used demerara sugar)

1/4 cup bittersweet chocolate chips


1. Preheat oven to 180ºC. Line your baking tray with baking sheet or a silicone mat. In a large bowl, sift together the tapioca flour, sweet rice flour and cocoa powder. Mix together and set aside.

2. Combine the milk, sugar, butter and salt in a saucepan. On low heat, stir until the butter has melted. Turn the heat up and bring mixture to a boil. Remove from heat and add the flour mixture in all at once.

3. Stir vigorously with a spatula or a pair of chopsticks until you get a dough that comes away from the sides of your pan. Return pan to low heat to dry out the dough. Keep stirring for about a minute and remove into a mixing bowl.

4. Add in half of the egg and beat on medium speed (with a stand mixer paddle) or by hand until incorporated. Add the remaining egg gradually and beat until the dough is smooth, shiny and elastic. Fold in chocolate chips with a spatula.

5. Rub your hands with oil to prevent dough from sticking. Divide the dough into 12 portions, about 33 g each. Shape each into a ball and place them on the prepared baking sheet.

6. Spray dough with water then pop them into the oven. This will make the crust crispy. Bake at 350ºF/180ºC for 10 minutes then lower the oven temperature to 325ºF/170ºC . Continue baking for 15 more minutes. Remove and enjoy whilst they are warm!

Recipe is inspired by EC Bakes.



Chiwawa xxx

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