In a large mixing bowl, combine glutinous rice flour, sugar, and a pinch of salt. Gradually pour in the coconut milk and add water while stirring until you achieve a smooth, thick consistency.

Transfer the dough to a heatproof dish and steam for 20-25 minutes until sticky and soft.

Puree ripe mangoes until smooth, then spoon the mango puree into small dollops on a parchment-lined tray and freeze for 15 minutes.

Once cooled, take a tablespoon of the dough, flatten it, place a mango dollop in the center, and wrap the dough around it to form a ball.

Roll each bliss ball in the shredded coconut until evenly coated and space them on a serving plate.

Refrigerate the bliss balls for at least 15 minutes to allow them to firm up before serving.