Citizens, as deep an aficionado as TFD may be for the complex diversity and flavors of the many types of Chinese cuisine, I am not a huge fan of Chinese desserts.
This, however, is a major exception! 😀
The sticky rice flour and coconut ball or Nuomici (糯米糍) is properly referred to as a Chinese glutinous rice dumpling. It is a famous Chinese pastry that is quite popular in both Guangdong province as well as Hong Kong. It is also known as the “Scholar rice cake” throughout China.
Glutinous rice, also known as sticky rice is one of the most important ingredients in different types of Chinese pastries and desserts. There are many famous festival foods made from glutinous rice, including the famous rice dumplings for the Dragon Boat Festival, the New Year Rice cake for Spring Festival and desserts made for Middle Autumn day.
Since the sticky rice flour is extremely sticky, here are some tips to make it easier to work with:
1. Wait until the powder syrup has totally cooled down. Keep the bowl in the refrigerator for at least 30 minutes before wrapping.
2. You can brush some water on your hands to reduce the stickiness of the powdered sugar syrup during the wrapping process.
The original nuomici recipe (like many Chinese desserts) is tooth-numbingly sweet, so TFD has chosen to use the more savory Hainanese Yi Ba (薏粑) dumpling filling instead, which has a spicier, nuttier mixture than the traditional sweet red bean paste stuffing found in nuomici.
Citizens, this is one of my favorite Chinese desserts – I hope you choose to make it and enjoy it as much as I do! ☺
Battle on – The GeneralissimoPrint
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