Tuesday, July 6, 2010

Rice Dumplings with Sweet Peanut and Coconut Filling (Nuo Mi Ci)

These are simple and delicious!  The filling is made of 2 tablespoons grated coconut, 1/3 cup chopped roasted peanuts, 2 tablespoons + 2 teaspoons sugar and  1 1/2 tablespoons of palm oil.  The dough is made from a cup of white rice flour, a tablespoon of potato starch and about half a cup of boiling water, all mixed together until it reaches a modeling clay consistency.
I divided the dough into four balls, shaped each one into a bowl and sealed about two tablespoons of the filling inside.  I steamed them for ten minutes, rolled them in flaked coconut, and that's it!
The coconut really brings out the toasty flavor of the peanuts.  The rice shell is chewy and bland, making a sturdy backdrop for the sweetness of the filling.

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