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| Sweet Rice Balls (Hong Kong) |
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| Filling: 2 tablespoons sesame seeds 1/4 cup finely chopped unsalted roasted peanuts 3 tablespoons sugar Dough: 3 cups glutinous rice flour 2/3 cup boilling water 1/2 cup plus 2 tablespoons cold water 12 wax paper squares, each 4-by-4 inches Finely shredded sweetened coconut In a wide frying pan, toast sesame seeds over medium heat for about 5 minutes or until golden brown, shaking pan frequently. Place in a small bowl and stir in remaining filling ingredients. Set aside. Measure rice flour in a medium-size bowl. Make a well in the center of flour and pour boiling water into well, stirring with chopsticks or a fork until dough is evenly moistened. Add cold water and stir until dough forms a ball. On a lightly floured surface, knead dough for about 5 minutes or until smooth and shiny. Cover with a damp cloth and let rest for 10 minutes. Roll dough into a 12-inch-long cylinder. Cut cylinder crosswise into 1-inch pieces. To shape each dumpling, flatten one piece of dough with a rolling pin to make a 1/4-inch-thick circle, keeping remaining dough covered to prevent drying. Place 1 1/2 teaspoons of filling in center of circle. Gather and pinch edges together at the top to seal securely. Roll carefully between your palms to form a round ball. Place on a square of wax paper. Cover filled dumplings with a damp cloth while filling remaining dumplings. Line the bottom of a steamer with a small damp towel. Arrange dumplings, without crowding, on cloth. Cover and steam over boiling water for 10 minutes. Remove dumplings and sprinkle evenly with coconut. Serve immediately. Makes 12 rice balls. |
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