Yeh szu nuo mi ch'iu (glutinous rice balls with cherries)

20 Servings

Ingredients

Quantity Ingredient
2½ cup Glutinous rice powder
3 tablespoons Cornstarch
½ cup Water, boiling
1 tablespoon Lard or shortening
2 tablespoons Sugar
1½ cup Sweet bean paste
2 Red cherries
⅔ cup Coconut flakes

Directions

Procedure:

1) Put the glutinous rice powder on a flour board.

Make a hole in the center. Add sugar and lard.

2) Put the cornstarch in a bowl. Add boiling water.

Mix with chopsticks. Pour into glutinous rice powder and knead together.

If too hard, add some cold water to the dough and knead until very smooth and soft.

(This is the skin).

3) Divide the sweet bean paste into 20 small round pieces (this is the filling). Cut each cherry into 10 small pieces.

4) Cut the dough into 20 small pieces. Flatten each small piece of dough with the palm of hand. Place 1 piece of sweet bean paste filling (ball shape) in center of dough, let all the edges come up to top center, so that the dumpling is round. Place all dumplings on a greased steamer. Put in place over boiling water. Steam about 8 to 10 minutes.

5) Remove and coat with coconut when dumplings are still very hot.

Decorate the top with a small piece of red cherry. Serve cold.

Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.

Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File

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