COCONUT STUFFED RICE DUMPLINGS
Make and share this Coconut Stuffed Rice Dumplings recipe from Food.com.
Provided by Nisha
Categories Breakfast
Time 50m
Yield 15 dumplings
Number Of Ingredients 5
Steps:
- Mix in the salt to the rice flour and knead with hot water to form a soft dough.
- Mix the coconut with the sugar/jaggery.
- Make medium sized balls of the dough.
- Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
- Steam these balls until cooked.
- Serve hot!
YAN'S SWEET RICE DUMPLINGS
Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?
Provided by Pot Scrubber
Categories Dessert
Time 40m
Yield 24 dumplings
Number Of Ingredients 9
Steps:
- Combine filling in a bowl. Mix well and set aside.
- Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
- Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
- On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
- Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
- To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
- Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
- Cooking:.
- In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
- Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
- Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.
Nutrition Facts : Calories 96.8, Fat 4.6, SaturatedFat 0.8, Sodium 40.4, Carbohydrate 12.1, Fiber 0.9, Sugar 2.9, Protein 2.6
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- Add rice, coconut milk, water (or coconut water), sea salt, sugar (optional), and desiccated or shredded coconut (optional), to a large saucepan and bring to a boil over high heat. Once boiling, lower heat to a simmer and cover. Ensure it’s simmering and not boiling or the rice can cook too quickly.
- Simmer until water is completely absorbed and rice is tender — about 10-25 minutes (will depend on type, size, and freshness of rice). Drain off excess water if there is any (there shouldn’t be).
- I like to turn off the heat, remove the lid, fluff with a fork, put the lid back on, and let rest for 10 minutes so the moisture redistributes to prevent mushy rice. Taste test and add additional salt if desired. This rice is delicious alongside curries, soups, bowls, and more! Option to garnish with cilantro and lightly toasted coconut flakes.
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