Chinese Dessert – Lo Mai Chi – Glutinous Rice Balls
Okay, this isn’t yoga or arts and crafts.
But I’m blogging about food.
If you’re interested in making this, here’s the recipe:
You can click onto the picture to zoom in but basically all of the materials can be found at the local T&T market (Chinese market).
1) Boil your water for the rice ball mix to be placed into hot boiling water for an hour. (not directly into the water of course)
2) The full bag of glutinous mix is 400g which makes roughly 30-35 small size rice balls.
Mix the bag with about 12oz of water or if you want it less chewy add a bit more (my mom put about 18 oz and it was too much but still worked)
While stirring the glutinous mix and water, add the optional coconut mix (it’s for flavor) and dash of salt
Keep stirring until the mixture begins to thicken and ready to pour into steaming plate.
A strainer is placed over the plate so when you pour the mixture into the plate, any thick, unstirred parts will show up and you can either mix it through or leave it out from steaming.
Subscribe and watch this video of the first part of the prep work.
http://www.flickr.com/photos/myogastudio/?saved=1 (sorry my vid cam ran out of batteries so I couldn’t get everything)
3) Once you pour out all the mixture, the water should be boiling (or close to boiling) so get ready to steam your plate for an hour. It looks pasty and no longer like a dough when it’s done.
4) You can start rolling out the red bean, lotus bean paste into little balls so when you make the rice balls they are ready to go and evenly sized. As for the black sesame, a couple of things were added (secret recipe); add regular sesame into the mix to create a better tasting rice ball. Add some sugar too of course.
5) You can also prep the little dixie paper cupcake wrappers (bought from local dollar store) and place them on a tray so you can display your completed dessert there. Your coconut sprinkles can be placed into a bowl and same with the icing sugar.
In about an hour, your steaming work should be done. Normally, you’ll have to wait a few hours for it to naturally cool (and ideally you can make it early in the morning and roll them at night or do it the night before and place in fridge once it’s mildly cool) BUT, for the sake of our project, we place the hot plate on top of cold water in the sink and switched up the water when it got warm and repeated the process until we felt the cooked dough was ready to be rolled.
Okay, this part we forgot to take pictures…
The icing sugar is for you to keep your hands from sticking to the cooked dough. It should be cooled/ cold by now so you can take a nice chunk out from your plate and flatten it out onto your palm or fingers so you can add your filling. (Any one of the 3 options will do)
Close the dough and begin to use a rolling motion to secure the dough into a rice ball. (Continue to use icing sugar to separate your hands/fingers from sticking to the dough)
Roll the rice ball into coconut flakes until the dough is covered up.
Place into your paper cupcake wrappers or you can eat it on the spot!
Repeat the process until you’re all done!
Okay, if you like this recipe, please add yourself on my facebook, twitter, Youtube or this blog. Any one or all will be cool by me.
And comment if you have any other tips to add.