How To make Sweet Rice Dumplings
3 c Water
1 1/2 c Sweet brown rice, uncooked
1 pn Sea salt
3/4 c Raisins
3/4 ts Cinnamon
2 1/2 c Shelled walnuts
The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let
cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Sweet Rice Dumplings's Videos
Traditional Goan Holle | Goan Sweet Rice Dumplings
Hol (pronounced 'haul'; plural: holle, pronounced 'haul-lae') is a traditional Goan steamed dumpling prepared to commemorate the harvest festival (marked by the Feast of the Assumption) that is celebrated on the same day as India's Independence Day which is the 15th of August. It is made essentially with coconut and jaggery filled within a moulded Jackfruit leaf that is lined with rice paste. The São João festival, calls for a similar sweet known as Patoleo or Patoley; the difference rests in the shape and the leaf used.
You can read the detailed recipe here:
Ingredients and requirements:
For the covering:
Washed and cleaned, fresh and firm Jackfruit leaves to form the moulds (not too large nor too small; weak leaves will not hold shape)
Thin sticks of wood (or toothpicks) for the leaf to hold shape
1 & 1/2 cups of Red rice, washed and soaked overnight or for 8 hours
Water (as per need)
1 teaspoon of Salt or as per taste
For the filling:
2 cups of freshly grated coconut
1 cup of Cane Sugar (yellow jaggery)
1/4 cup of Palm jaggery
1/4th cup Chana daal/Split Bengal gram (washed, soaked overnight and boiled)
Music: Farewell
Musician: Ilya Truhanov
URL:
How to wrap a Chinese glutinous rice dumpling (zongzi)
Dragon Boat Festival season is here! Learn to wrap these delicious savory snacks. Practice makes perfect!
Sweet Rice Dumpling Recipe (Valentine's Day Special)
Tangyuan (汤圆), glutinous rice ball, is a ceremony dessert that is served during the Lantern Festival. Today we are making the sesame version. The glutinous rice ball is smooth and sticky. The filling is sweet and packed with nuttiness. This is how it is supposed to taste and why it is a blessing dessert. May all of us have a smooth and perfect life. You and your partner are sweet to each other and always stick together just like these sweet and sticky rice dumplings - Happy lantern festival.
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INGREDIENTS (32 glutinous rice balls)
For the filling
130 grams of roasted sesame seeds (Amazon Link -
50 grams of granulated sugar
75 grams of unsalted and melted butter can be switched with coconut oil and pork lard
45 grams of honey (Amazon Link -
For the wrapper
300 grams of glutinous rice flour (Amazon Link -
160 grams of boiling hot water
75 grams of room temperature water
10-15 grams of glutinous rice flour to prevent sticking while kneading
To cook the tangyuan
6-7 cups of water
1 cup of sweet glutinous rice wine optional
1/2 cup of glutinous rice flour + 1/2 cup of water
1/2 cup of rose jam or another sweetener (Amazon Link -
INSTRUCTIONS
Blend the roasted sesame seeds and sugar with a blender until fine. If your sesame seed is raw, bake it in a 350°F oven for 12 minutes. If you are allergic to sesame, use a different nut, such as almond.
Thoroughly combine the sesame sugar powder with the melted butter and honey. Freeze for 30 minutes or until semi-frozen. For the vegan option, use coconut oil instead of butter.
To portion out the sesame filling, wet a small round measuring spoon (3/4 tsp or 1/2 tsp) to prevent sticking then scoop the filling just like how you scoop ice cream. The filling should ball up naturally. Roll it between your hand until round and smooth. Each filling should be 8 grams.
Freeze the sesame filling balls for 1 hour or until rock hard.
While waiting, you can make the wrapper. Bring 160 grams of water to a boil then pour into 300 grams of glutinous rice flour. Stir to mix well. Pour 75 grams of room temperature water in batches. mix until a rough dough forms.
Knead the rough dough for a few minutes until it becomes smooth and stretchy. Feel free to sprinkle some glutinous rice flour to prevent stickiness.
Roll the dough into a long even log. Then cut it into 30-35 even pieces. Cover with plastic wrap so they don’t dry out.
To wrap the glutinous rice ball, shape one small dough into a little bowl then put the filling in. Use your thumb and your forefinger to squeeze it around to push the wrapper up then pinch to close it. Roll the ball in between your hand until it is round and smooth. If you feel like the filling gets too soft while you are wrapping, stick it back into the freezer for 10-15 minutes and continue to wrap the rest.
To cook the Tangyuan, bring 6-7 cups of water to a boil. Drop in the glutinous rice balls and stir gently until the tangyuan float to the top of the water.
Mix 1/2 cup of glutinous rice flour and 1/2 cup of water. Pour it into the pot to thicken up the soup. Add rose jam and sweet glutinous rice wine as sweeteners. You can use honey, syrup, sugar, or even monk fruit extract.
Jn - Ham Sui Gok ( Glutinous Rice Dumplings)
Here you go my Foodie Frriends, as promised - Ham Sui Gok – Glutinous Rice Dumplings recipe. One of my Mom’s favorites at dim sum. These are so good and super easy to make! Recipe below
Servings: 32 Dumplings
Dough Ingredients:
1 Bag of Glutinous Rice Flour
1 Cup + 3 Tbsps Hot Boiling Water
3/4 Cup Sugar
½ tsp Salt
2 Tbsps Vegetable Oil
Filling Ingredients:
¼ Cup Wood –ear Mushrooms
½ lb Ground Pork
1 Tbsp Oyster Sauce
2 Tbsps Corn Starch
2 Tbsps Water
½ tsp Salt
1 tsp Roasted Sesame Oil
Enjoy!
Jn
???? Dad's YUMMY Deep Fried Dumplings! (Ham Sui Gok 鹹水角)!
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Watch Daddy Lau teach us how to make Ham Sui Gok, or Fried Glutinous Rice Dumpling. Just like the ones at your favorite dim sum restaurant, maybe even better!
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- 8 Quart Pot:
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
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Options for Gluten Free Oyster Sauce
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Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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⏲ CHAPTERS ⏲
00:00 - Start
00:44 - On haam seoi gok
01:31 - Prepare dough
03:26 - Use sweet potato for dough?
04:50 - Prepare dry ingredients
05:19 - Prepare pork
05:43 - Alternatives for fillings
06:33 - Cut ingredients
08:16 - Stir-fry ingredients
09:12 - Season filling
10:21 - Wrap haam seoi gok
12:12 - Deep fry haam seoi gok
12:29 - On oil & smoke points
18:15 - Taste test & plate
18:36 - Meal time!
18:54 - Toisan gai loong vs haam seoi gok
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Step-by-Step Guide: Homemade Hokkien Bak Chang Recipe That Will Wow Your Taste Buds.
Full Recipe:
There are different types of Bak Chang from various dialect groups. Most common ones are Hokkien, Teochew, Cantonese, Hainanese and Nyonya. This is my version of the Hokkien Bak Chang which has pork belly, chestnuts, dried shrimps, mushrooms and salted eggs. I used a pressure cooker for this recipe to shorten the cooking time from around 2.5 hrs to 45 mins.
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