| 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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