Difference between revisions of "Nuo Mi Ci"
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* 200 ml ground [[coconut]] | * 200 ml ground [[coconut]] | ||
| − | == | + | == Procedures == |
# Mix [[sweet rice flour|glutinous rice flour]] and [[cornstarch|corn flour]] in a large bowl. | # Mix [[sweet rice flour|glutinous rice flour]] and [[cornstarch|corn flour]] in a large bowl. | ||
# Add [[water]] and [[sweetened condensed milk|condensed milk]], mix well as soft paste roll. | # Add [[water]] and [[sweetened condensed milk|condensed milk]], mix well as soft paste roll. | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Sweetened condensed milk Recipes]] | [[Category:Sweetened condensed milk Recipes]] | ||
| − | [[Category:Hong Kong | + | [[Category:Hong Kong cuisine]] |
| − | [[Category:Recipes | + | [[Category:Dessert Recipes]] |
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[[Category:Sweet rice flour Recipes]] | [[Category:Sweet rice flour Recipes]] | ||
Latest revision as of 19:46, 26 June 2012
Description
Glutinous rice ball with red red bean paste
Ingredients
- 300 g glutinous rice flour
- 50 g corn flour
- 6 tbsp sweet condensed milk
- 200 ml boiled warm water
- 400 g red bean paste
- 200 ml ground coconut
Procedures
- Mix glutinous rice flour and corn flour in a large bowl.
- Add water and condensed milk, mix well as soft paste roll.
- Pour into pain container and steam in high heat for 15 minutes.
- Cut paste roll into 6 balls while it cool down, press a hole on ball by thumb.
- Steam red bean paste with 1 tbsp of water until soft, let it cool.
- Filled red bean paste into rice ball's hole by a spoon, seal the rice ball.
- Rolling the rice ball gently until the ball is total sealed.
- Roll over on ground coconut, dish up and serve in cool.
