Tuesday, July 6, 2010
Rice Dumplings with Sweet Peanut and Coconut Filling (Nuo Mi Ci)
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.