| 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 FILLING 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
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