Steamed rice dumplings filled with peanuts

Steamed rice dumplings filled with peanuts

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The filling is made by roughly grinding 50 g roasted peanuts and mixing with 25 g sugar. To make the dough, put 1½ cupfuls of glutinous rice flour in a bowl and gradually add about ¾ cup of water until the dough is soft and not completely holding together. To make it malleable, break off a quarter of the dough, roll into a flat disc and drop into a pan of boiling water to poach. The dough will rise to the top in a couple of minutes. Reduce the heat at that stage and let it poach for a further 20 seconds before lifting out. Combine the cooked dough with the raw dough and the result now should be more supple and malleable. Use vegetable oil to prevent the dough sticking to fingers and the work bench. Divide the dough into 15 balls, flatten each one in the palm of your hand and make a disc measuring 7 cm in diameter that is thicker at the centre than at the edge. Place a teaspoon of the peanut mixture in the middle of the disc and bring the edges together to make a dumpling. Turn the dumpling over and press it down flat onto a 7 cm circle of banana leaf that has been lightly brushed with vegetable oil. Repeat with the remaining dough and filling. Steam the dumplings over medium heat for 15 minutes until soft and cooked.
  2. There are a number of variations on this sweet snack. What they have in common is a skin made, in its basic form, of a glutinous rice flour and water dough. Balls of the dough are rolled out and filled, then sealed, flattened and perhaps pressed into purpose-made wooden moulds, then steamed. I recall there was always a gloss on these dumplings, for they are brushed with oil after steaming. Fillings can be a mixture of ground peanuts, sesame and sugar, sweetened mung bean or sweetened red bean paste. Alternatively, the savoury ones (which were contrary to what I#expected, since my grandmother never made such things) were a sautéed mixture.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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