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CATEGORY CUISINE TAG YIELD
Eggs, Grains 1 Servings

INGREDIENTS

2 oz Wheat starch
1/3 c Boiling water
8 oz Glutinous rice flour
2 oz Sugar
1 1/2 oz Lard or oil
3/4 c Water
2 Preserved egg yolks
1 lb Red bean puree
Oil for shallow frying

INSTRUCTIONS

Pastry -- - Sift the wheat atarch into a mixing bowl and pour in the
boiling water to stir vigoroursly. Cover with a hot towel for a  minute
then knead into a dough. - Sift the glutinous rice flour on to  a table
and make a well in the centre. Put in the sugar, lard, water  and the
wheat starch dough to knead together. - Divide the dough into  half and
steam one for 10 minutes. Remove and knead together with the  other
half till very soft. Leave aside for further use. Filling -- -  Steam
the preserved egg yolks and cut into 16 cubes, making a total  of 32
pieces. Wrap a piece of egg yolk in 1/2 oz of bean puree and  shape
each into a small ball. To complete -- - Roll the smooth dough  into a
long cylinder and cut into 32 equal portions. Press each  portion into
a thin round pastry case to wrap in one portion of  marble-shaped red
bean puree. Draw in the edges to seal well. Flatten  with your palms. -
Heat the pan with a little oil. Arrange the cakes  to shallow fry until
both sides are golden brown.  Posted to MM-Recipes Digest V4 #078 by
Carman Lai - SHTM/F95  <clai@acs.ryerson.ca> on Mar 18, 1997

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 983
Calories From Fat: 396
Total Fat: 44.2g
Cholesterol: 23.8mg
Sodium: 1178.6mg
Potassium: 1164.9mg
Carbohydrates: 127.2g
Fiber: 24.5g
Sugar: 65g
Protein: 23.9g


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