You can add a spoon of lard to it if you want a richer and slightly runny texture of the filling. You need 5 ingredients and at least 3 should already be in your kitchen sugar, water and cornstarch (or potato/tapioca starch) for coating. I used a pre-made red bean paste from a Chinese grocery store. Then be patient and let it cool a little before you eat! Don't burn yourself! Add the wet ingredients to the dry ingredients in a large mixing bowl. Dust the ball with a bit of potato starch. Evenly stretch the dough around the filling and pinch it at the top to shut it. Mix the dry ingredients together (the glutinous rice flour, baking soda, salt, and sugar if you're using sugar) until fully combined. You can now place your red bean filling in the middle of the piece. The patties will be quite puffed up by the end. Mix the wet ingredients together (the eggs, oil, and coconut mik) until combined. Keep the oil temperature low so the patties don't burst open during the frying process. When you slide the flattened patties in, the oil should bubble gently at the edges, not rolling vigorously.įry for 8-10 minutes or until both sides are golden. Sticky rice cake is made of glutinous rice flour with a sweet filling. Besides, this pan fried mochi with red bean paste called dou sa siu beng () in Cantonese. Also, it’s one of my favorite childhood snacks. Heat up some cooking oil over med heat for deep frying. What is red bean paste rice cake This red bean glutinous rice cake recipe is a classic Hong Kong snack or street food. Roll the closed ball between your palms to smooth out the closure. Roll each piece between your palms quickly to keep the paste smooth, then press one thumb into the center of the paste ball while turning it to make it into a small cup shape.įill with 20g of red bean paste, then gently pinch the sides of the paste "cup" over the red bean paste to close. Gently roll the paste into a log, then divide into 10 pieces of roughly 40g each. You can also add a tea spoon of sugar to the mixture if you prefer a sweeter taste or your pumpkin is not very sweet. Add more rice flour if paste feels too sticky. Add the rice flour and mix well until it forms a firm paste. Mash the pumpkins and let it cool until it can be worked by hand. Cooking time will depend on the size of your slices. Red bean paste 200g, rolled into 20g balls and chilled slightly in the freezer to make it firmĬut the pumpkin into similarly sized slices and microwave covered at 900W for 3-5 minutes, until they are soft and can be easily mashed with a fork. Pumpkin 250g, peeled, cored and seeds discarded Add 1 tablespoon of batter to the left and right sides of the mold. There shouldnt be any bubbles of oil on the surface of the pan. Use your oil-soaked paper towel to lightly grease the mold. Crispy Pumpkin & Glutinous Rice Cake with Red Bean Paste With the stove at its lowest setting, heat both sides of the Taiyaki pan to about 285☏ (140☌).
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