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Mongolian milk tea dessert balls

Mongolian Milk Tea Dessert Balls

Soft and chewy dessert balls with the rich flavor of Mongolian milk tea in the center. Coated with toasted sesame seeds, they’re a fun treat for tea time or sharing with friends.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Dessert
Cuisine: Asian-inspired
Calories: 120
Ingredients Method Notes

Ingredients
  

For the dough:
  • 1 cup glutinous rice flour
  • 2 tablespoons sugar
  • 1/4 cup brewed Mongolian milk tea cooled
  • 1 teaspoon vanilla extract optional
For the filling:
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon butter softened
For coating:
  • Toasted sesame seeds or crushed nuts
Optional: powdered sugar for a light dusting

Method
 

  1. Brew the milk tea – Make a strong cup of black tea, mix in milk and a pinch of salt. Sweeten lightly if you like. Let it cool.
  2. Prepare the dough – In a bowl, mix glutinous rice flour and sugar. Slowly pour in cooled milk tea. Stir until a soft dough forms. Add more tea a little at a time if needed.
  3. Make the filling – Mix softened butter with sweetened condensed milk until smooth and creamy.
  4. Shape the balls – Take a small piece of dough, flatten it, and place a small spoon of filling in the center. Wrap the dough around the filling and roll into a smooth ball. Repeat with remaining dough.
  5. Coat the balls – Roll each ball in toasted sesame seeds or crushed nuts. Dust with powdered sugar if desired.
  6. Chill or serve – Place balls on a tray and refrigerate for 30 minutes. Serve slightly chilled with milk tea or bubble tea.

Notes

  • Make sure the milk tea is completely cooled before adding to the dough to avoid sticky mess.
  • You can swap the condensed milk and butter with coconut cream for a lighter, vegan-friendly version.
  • Store in the fridge up to 3 days; don’t freeze if you want the soft, chewy texture.
  • Rolling in different coatings (nuts, sesame, coconut) gives texture variety.