| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
China, Grains/rice, Desserts, Archived |
20 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Glutinous rice powder |
| 3 |
tb |
Cornstarch |
| 1/2 |
c |
Water, boiling |
| 1 |
tb |
Lard or shortening |
| 2 |
tb |
Sugar |
| 1 1/2 |
c |
Sweet bean paste |
| 2 |
|
Red cherries |
| 2/3 |
c |
Coconut flakes |
INSTRUCTIONS
Procedure:
1) Put the glutinous rice powder on a flour board.
Make a hole in the center. Add sugar and lard.
2) Put the cornstarch in a bowl. Add boiling water.
Mix with chopsticks. Pour into glutinous rice powder and knead together.
If too hard, add some cold water to the dough and knead until very smooth
and soft.
(This is the skin).
3) Divide the sweet bean paste into 20 small round pieces (this is the
filling). Cut each cherry into 10 small pieces.
4) Cut the dough into 20 small pieces. Flatten each small piece of dough
with the palm of hand. Place 1 piece of sweet bean paste filling (ball
shape) in center of dough, let all the edges come up to top center, so that
the dumpling is round. Place all dumplings on a greased steamer. Put in
place over boiling water. Steam about 8 to 10 minutes.
5) Remove and coat with coconut when dumplings are still very hot.
Decorate the top with a small piece of red cherry. Serve cold.
Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.
Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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