Glutinoud Floating Rice Balls - Pots'n Pans

Glutinoud Floating Rice Balls – Pots’n Pans

*The Dough

  1. Glutinous/Sticky rice flour 400g
  2. Warm water 360g

*The Filling

  1. Peeled spilt mung bean 100g
  2. Sugar 50g

*The syrup

  1. Tapioca flour/tapioca starch 150g
  2. Grated fresh coconut 50g
  3. Water 1,5l
  4. Sugar 50g
  5. Roasted white sesame seeds 1 tbsp
  6. Roasted peanut 50g

Making the filling

– Wash mung bean a few times and soak in water for at least 30 mins.

– Cook in a rice cooker/a pot with 1 cup water.

– Preheat a pan. Stir fried the cooked mung bean with sugar.

– Grease your hands with vegetable oil. Make mung bean paste into balls, about 1 tbsp each.

Making the dough

–  Add luke warm water into the glutinous rice flour gradually and mix well. Knead for a few minutes to form a dough. The water amount might vary a bit depending on the quality of the flour.

– Cover and let is rest for 3 hours in the fridge.

– Grease your hands with vegetable oil. Pinch a piece of dough (approx. 20g each) and make into a ball.

– Flatten it out into a 1cm thick disk. Place mung bean paste ball in the centre and flip over. Fold and pinc the edges together. Try to avoid air in between the dough and the filling. Form it into a smooth ball. Place glutinous balls on baking sheets or pre-greased plate to avoid sticking.

– Boil the balls in a pot of boiling water on medium heat until they foat to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.

Making the syrup

– In a small pan, combine water, sugar, tapioca starch and brin to a boil.

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