Pumpkin glutinous rice balls (金瓜糯米糍)
Peanut glutinous rice balls covered
with white powder are a dessert that brings back childhood memories for many
people. Their soft, glutinous skin and sweet, nutty-flavored fillings are often
so abundant that they leak out with a single bite.
Have you ever tried pumpkin peanut glutinous rice balls (金瓜糯米糍)? It is a dessert made from steamed pumpkin puree and glutinous rice flour to make the outer skin and filling it with other ingredients such as red bean paste, coconut flakes, etc. which is then steamed before being eaten. It has orange-yellow skin and a soft, glutinous texture. The method of making it is almost the same as the classic one. The water content of pumpkin puree will affect the hardness of the dough, so the amount of glutinous rice flour needs to be adjusted appropriately.
You can prepare the filling according to your personal preference. Anyway, I am using the mixture of crusted toasted peanuts, toasted sesame, desiccated coconut and sugar for my pumpkin glutinous rice balls. As you can see, the filling is actually quite simple to make. Just toast and blend the ingredients and combine them together.
You can change the sweetness and the filling to your own preference. If you prefer more peanuts and less desiccated coconut or toasted sesame. Just increase the amount of peanuts and reduce the amount for desiccated coconut or toasted sesame. Just make the necessary adjustments to suit your tastes.
The texture of the skin really matters. I always buy peanut glutinous rice balls outside but always felt that they would stick to the teeth when chewing. I have tried quite a few recipes and made some adjustments to improve the recipe and slowly discovered the taste and texture that I love.
It is recommended to refrigerate
uneaten pumpkin glutinous rice cakes. They even stay refrigerated for two days
without getting hard!
INGREDIENTS
Glutinous rice ball dough
150g steamed pumpkin
35g sugar
300ml water
150g glutinous rice flour
30g corn starch
20g cooking oil
1/3 cup glutinous rice flour (for
coating)
Filling
100g peanuts
50g white sesame
50g desiccated coconut
80g sugar
METHODS
1. Combine the steamed pumpkin, sugar
and water in a blender or food processor, blend together into a smooth pumpkin
juice.
2. In a bowl, combine the glutinous
flour, corn starch, cooking oil and the pumpkin juice. Mix and stir until
smooth.
3. Grease a heatproof bowl with some
cooking oil, pour the batter into it, steam it at high heat for 20 minutes.
4. Toasted the peanuts and white
sesame until slightly brown. Grind the peanuts into a coarse form.
5. Combine the grinded peanuts in a
bowl together with toasted sesame, desiccated coconut and sugar. Mix them well.
6. Put ⅓ cup glutinous rice flour in
a skillet and cook on medium heat, stirring with a wooden spoon, until it
starts to turn golden brown and smells fragrant. Remove and let cool for
coating later.
7. Knead the dough until it is smooth
and stretchy. Divide the dough into 10 potions.
8. Coat some cook glutinous flour and flatten the dough with your palm. Make
a small well in the center of the dough and fill it the peanut filling. Pinch
dough to seal, roll into small ball again. Let it gently coat with the cooked
glutinous flour. And it’s ready to serve.
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