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The Hirshon Cantonese Nuomici -糯米糍


  • Author: The Generalissimo

Ingredients

Scale
  • Ingredients for Wrapper:
  • 100 grams condensed coconut milk
  • 100 grams whole milk
  • 120 grams glutinous rice flour (Traditional water milled, you can find it in your local Asian store or Amazon)
  • 50 grams powdered sugar
  • 30 grams cornstarch
  • 20 grams natural coconut oil
  • Ingredients for Filling:
  • 60 grams Preserved Candied Ginger
  • 2 large pieces of Preserved candied mandarins (kat pehng) or if unavailable use preserved candied ginger or try using something totally different, such as Italian Mostarda Fruit (fruit preserved in mustard syrup – TFD happens to love using this heretical ingredient in the recipe!)
  • 300 grams Peanuts
  • 65 grams Sesame seeds
  • ½ cup desiccated Coconut
  • 600 grams Palm or Coconut Sugar

Instructions

  1. Melt the coconut oil in a pan over low heat, remove the pan from heat and cool the coconut oil down to room temperature.
  2. Put all the ingredients for the dough and the melted coconut oil into a large bowl and whisk them into a smooth homogenous mixture without any lumps.
  3. Pour the mixture into a pan and steam over high heat in a steamer for 15 minutes. Check it with a fork – the cooked mixture should have turned into a firm, sticky dough.
  4. Prepare the filling:
  5. Dry-fry the peanuts and sesame seeds till fragrant, then pound the fried peanuts into much smaller pieces, nearly a powder but with some small pieces for texture.
  6. Mince the preserved candied mandarins and ginger finely.
  7. Melt the palm or coconut sugar in a pot with some water (enough water just to cover the sugar).
  8. In a wide pot over medium fire, add the minced candied ginger to the melted sugar. Wait for the mixture to boil, then add the minced preserved candied mandarins.
  9. Wait for the mixture to boil again, then add dessicated coconut. Cook for 3 minutes to prolong the shelf life of the filling. Mix in the crushed peanuts and cook the filling for 2 minutes longer. Set aside and let the filling cool down.
  10. Take out the pan container, cover it with a lid and cool the dough to room temperature. Wear a pair of disposable kitchen gloves; take a piece of half-egg-size dough in your hands. Palm the small dough into a round pad; put a tablespoon of the filling in the middle of the pad and shape it into a rice ball. Roll the rice ball with desiccated coconut put it in a cupcake cup. Repeat to finish all the dough. Serve them cold, preferably after at least 2 hours in the fridge.
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