Glutinous Rice Balls 糯米糍

🧂 Ingredients

• 150 g Glutinous rice flour
• 20 g Wheat starch
• 10 g Corn starch
• 50 g White sugar
• 200 ml Coconut milk
• 50 ml Water
• 10 g Oil
• 50 g Cooked glutinous rice flour
• 80 g Walnuts

  , chopped
• 70 g Black sesame powder
• 80 g Condensed milk
• 25 g Peanuts

  , chopped
• 15 g Finely shredded coconut
• 5 g Black sesame seeds
• 20 g Sugar

Instructions

• 1 If it’s cold where you are, your coconut milk is likely to be partially
  solidified. If so, submerse the can of coconut milk into hot water until the
  milk is in liquid state. Alternatively, you can heat the coconut milk in a pot.
• 2 In a mixing bowl, add 150g glutinous rice flour, 20g wheat starch, 10g corn
  starch and 50g white sugar. Mix well I specify white sugar so that the rice
  balls can turn out white.
• 3 Add 200ml coconut milk and 50 ml water. Mix until smooth
• 4 Add 10g oil. Mix well. Mixture should be thick but thin enough to go through a
  sieve. Consistency is similar to heavy cream
• 5 Pour mixture through a sieve into a steaming pan
• 6 Steam on high for 25 minutes. Start steaming when water boils I find that
  there’s no need to cover the pan because you can easily pour any water out after
  steaming
• 7 After 25 minutes, check to see if it’s done by sticking a wooden chopstick in
  the middle. It’s done when the mixture is translucent.
• 8 Remove from heat and let cool No need to loosen the dough. Once it cools, you
  should be able to lift it out without it sticking to the pan
• 9 When dough is steaming, prepare cooked glutinous rice flour. Add 50g glutinous
  rice flour in a pan. Cook on low heat. Move the flour around in the pan for 3
  minutes. Cover with a lid for 3 minutes. Mix again and cover again for 3
  minutes. Remove and place in a bowl or plastic bag You will not need all of the
  50g of cooked glutinous rice flour but it’s easier to coat each rice ball when
  there is more of the rice flour. You will likely only use ¼ of it
• 10 Black sesame walnut filling: toast walnuts and black sesame powder until
  aromatic (optional), chop in food processor until you reach desired walnut size,
  add condensed milk and mix well. Condensed milk will add sweetness as well as
  help soften the filling. Roll the filling into 15g balls or your desired size
  for easy wrapping
• 11 Coconut peanut filling: toast peanuts until aromatic (optional), chop in food
  processor until you reach desired size. Add shredded coconut, black sesame
  seeds, sugar and mix well.
• 12 When dough has cooled, remove it from the steaming pan
• 13 Knead it for approx. 20 minutes to achieve optimal elasticity. You want to keep
  stretching the dough until it doesn’t easily break. I usually start by pulling
  the top of the dough with both hands and tucking it into the bottom for 5
  minutes to start the elasticizing. Then I stretch the dough and wrap it around
  my hand continuously for 5 minutes. Then the rest of the time I just do a
  combination of the 2
• 14 Knead until the dough can be stretched thin (when you can see through it) but
  doesn’t break
• 15 Roll the dough into a log shape and slice it into 30g pieces, or your desired
  size
• 16 Take one piece, flatten with your palms, and pull into a larger circle.
• 17 Add filling and close the opening. The dough is very sticky, so it should be
  quite easy to make it stick together. You can also make pleats around the edge
  to make the opening smaller and then eventually closing the gap
• 18 Roll in your hands to smooth out the seams
• 19 Put into the cooked rice glutinous flour and coat it completely. Roll in your
  hands again to even out the coating of flour
• 20 Put finished rice ball into a cupcake liner
• 21 Continue until you use up your ingredients

Nutrition Info