Coconut Stuffed Rice Dumplings Food

COCONUT STUFFED RICE DUMPLINGS

Steps:

• Mix in the salt to the rice flour and knead with hot water to form a soft dough.
• Mix the coconut with the sugar/jaggery.
• Make medium sized balls of the dough.
• Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
• Steam these balls until cooked.
• Serve hot!

CHINESE STICKY RICE DUMPLINGS

Steps:

• Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
• Meanwhile -- chop the pork and the prawns finely. Do not mince them.
• Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
• Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
• Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
• FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
• Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
• Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
• Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
• Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
• TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
• Note- cooking time does not include overnight cooling.

PANDAN COCONUT RICE BALLS

Steps:

• Cook 1 3/4 cups grated coconut and sugar for filling over medium heat in a saucepan until thickened, 5 to 7 minutes. Remove from heat and cool slightly, about 5 minutes. Roll into 1/2-inch balls to be used as filling.
• Mix 1 2/3 cups grated coconut and salt for coating together in a bowl. Place coconut mixture in the top of a double boiler over simmering water and steam for 3 minutes. Remove from heat and transfer coconut coating into a bowl.
• Combine pandan leaves and water in a blender; blend until smooth. Squeeze juice through a cheesecloth; you should be left with 1/4 cup pandan juice. Set aside.
• Knead rice flour, coconut cream, and 1/4 cup pandan juice in a bowl until a smooth dough is formed, about 5 minutes. Roll dough into 1/2-inch balls.
• Flatten the balls into discs; wrap them around the coconut balls. Make sure coconut balls are completely sealed.
• Drop the balls into gently boiling water and cook until they float on top. Remove with a slotted spoon. Toss balls into bowl of coconut coating. Roll each ball in the coating and place on a dish to serve.