If you’re looking for a cozy dessert that’s equal parts nostalgic and indulgent, these Milk Chocolate Rice Balls with Sea Salt Vietnamese Coffee Cream are exactly what you need. Inspired by traditional tang yuan, these chewy glutinous rice balls are filled with melty milk chocolate and served in warm milk with a fluffy sea salt Vietnamese coffee cream. Every spoonful is creamy, chocolatey, and packed with comforting flavors.

The rice balls are made from a simple glutinous rice flour dough that becomes perfectly soft and chewy once cooked. Instead of the traditional sesame or peanut filling, each rice ball hides a piece of milk chocolate that melts into a rich, gooey center. The warm milk transforms the dessert into something that feels like the ultimate cozy treat, perfect for chilly nights or whenever you’re craving something sweet.

This dessert was inspired by the famous chocolate xiao long bao from Din Tai Fung served with sea salt cream. I loved the idea of warm, melty chocolate paired with a light, creamy topping, so I created my own version using chewy glutinous rice balls instead. Each rice ball is filled with molten milk chocolate and served in warm milk with a fluffy sea salt Vietnamese coffee cream, creating a cozy dessert that’s rich, comforting, and incredibly satisfying.

One of my favorite parts of this recipe is the sea salt Vietnamese coffee cream. Inspired by the famous Vietnamese sea salt coffee, it’s made by folding whipped dalgona coffee into freshly whipped cream with condensed milk. The whipped coffee adds a bold coffee flavor while the condensed milk brings sweetness and the sea salt balances everything out. It creates a light, fluffy topping that slowly melts into the warm milk for the perfect combination of flavors.

This dessert feels both familiar and unique. If you love tang yuan, mochi, hot chocolate, or Vietnamese coffee, this recipe brings all of those comforting flavors together in one bowl. It’s surprisingly simple to make, incredibly satisfying, and guaranteed to impress anyone who tries it.

Ingredients

Rice Balls

Glutinous Rice Flour

The foundation of the rice balls. It creates the signature soft, chewy texture similar to mochi or traditional tang yuan.

Water

Hydrates the flour to form a smooth, pliable dough.

Milk Chocolate

Melts into a rich, gooey center that makes every bite extra indulgent.

Warm Milk

Served with the rice balls to create a cozy, comforting dessert.

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Sea Salt Vietnamese Coffee Cream

Dalgona Coffee

Instant Coffee

Use instant coffee granules, not ground coffee beans. Instant coffee is essential for creating the thick, fluffy dalgona coffee.

Sugar

Helps whip the instant coffee into a light, airy foam while adding sweetness.

Hot Water

Dissolves the instant coffee and sugar, allowing them to whip into stiff peaks.

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Whipped Cream

Heavy Whipping Cream

Creates the rich, fluffy base for the coffee cream.

Powdered Sugar

Sweetens the whipped cream while keeping it smooth.

Vanilla Extract

Adds warmth and enhances the overall flavor.

Condensed Milk

Adds creaminess and gives the whipped cream a classic Vietnamese coffee sweetness.

Sea Salt

A pinch of sea salt balances the sweetness and brings out the coffee flavor.

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Substitutions

• Use dark chocolate or white chocolate instead of milk chocolate.
• Substitute oat milk or whole milk for the serving milk.
• Use dairy free whipping cream for a dairy free version.
• Replace condensed milk with sweetened coconut condensed milk.
• Add cocoa powder to the whipped cream for a mocha flavor.
• Fill the rice balls with Nutella instead of chocolate.
• Serve chilled instead of warm for a summer dessert.
• Dust with cocoa powder or shaved chocolate before serving.

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Frequently Asked Questions

What is tang yuan?

Tang yuan is a traditional Chinese dessert made from glutinous rice flour dough that’s shaped into chewy rice balls and often served in a sweet soup.

Can I make the rice balls ahead of time?

Yes. Shape the rice balls and freeze them uncooked. Boil directly from frozen, adding an extra minute or two to the cooking time.

Can I use regular coffee instead of instant coffee?

No. Instant coffee granules are necessary to create the whipped dalgona texture. Brewed coffee or ground coffee will not whip properly.

How do I know when the rice balls are done?

The rice balls will float to the surface once fully cooked. Let them cook for another 1 to 2 minutes after floating for the best texture.

Can I make the coffee cream ahead of time?

Yes. The whipped coffee cream can be refrigerated for up to one day, though it’s best enjoyed fresh.

Is this dessert very sweet?

The sweetness is balanced by the coffee and sea salt, but you can easily adjust the amount of condensed milk or sugar to your taste.