Glutinous Rice Balls 糯米糍

Auntie Emilys Kitchen-Glutinous Rice Balls 1

The filling recipes included are black sesame/walnut and coconut/ peanut. But there are lots of variations you can incorporate….

Popular fillings include red bean paste, mung bean paste, lotus seed paste, durian, mango, ice-cream, or even meat fillings.

With all soft fillings like durian and ice-cream, you’ll need to freeze them into ball shapes for easy wrapping.

You may want to colour the skin with food colour or natural colour. I put Butterfly Pea tea in the coconut milk to make it blue.

I used cooked glutinous rice flour to cover the outside of the skin. Roasted soy powder, shredded coconut and ground peanuts are also popular options.

Storage: They can keep at room temperature for a day but best to freeze them if you’re not consuming on the day you make them. Thaw for approx. 2 hours or until it softens before eating. They taste quite fresh even after freezing.

Approximate cost (CAD) $4

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Prep Time 2

Cook Time 25

Total Time 2 25

Course Dessert

Cuisine Chinese

Servings Rice Balls

Calories 194 kcal

Ingredients

Note: Dough recipe makes 15 medium-size rice balls with 30g skin/rice ball. Each filling recipe is enough for 15 medium-sized balls. So it you want to make both flavours, you can double the dough recipe (which uses 1 bag of 400g glutinous rice four and one can of 400ml coconut milk) or half the filling recipes.
You must use plastic food grade gloves because the dough sticks to most things except plastic

Ingredients for dough (makes approx. 450 g dough; 30g/rice ball for medium size):

150 g Glutinous rice flour
20 g Wheat starch
10 g Corn starch
50 g White sugar
200 ml Coconut milk
50 ml Water
10 g Oil
50 g Cooked glutinous rice flour

Ingredients for black sesame walnut filling (makes 230g filling; 15g/rice ball):

80 g Walnuts , chopped
70 g Black sesame powder
80 g Condensed milk

Ingredients for coconut peanut filling (makes 65g filling; 4.3g/rice ball or 1 tsp):

25 g Peanuts , chopped
15 g Finely shredded coconut
5 g Black sesame seeds
20 g Sugar

Instructions

If it’s cold where you are, your coconut milk is likely to be partially solidified. If so, submerse the can of coconut milk into hot water until the milk is in liquid state. Alternatively, you can heat the coconut milk in a pot.
In a mixing bowl, add 150g glutinous rice flour, 20g wheat starch, 10g corn starch and 50g white sugar. Mix well I specify white sugar so that the rice balls can turn out white.
Add 200ml coconut milk and 50 ml water. Mix until smooth
Add 10g oil. Mix well. Mixture should be thick but thin enough to go through a sieve. Consistency is similar to heavy cream
Pour mixture through a sieve into a steaming pan
Steam on high for 25 minutes. Start steaming when water boils I find that there’s no need to cover the pan because you can easily pour any water out after steaming
After 25 minutes, check to see if it’s done by sticking a wooden chopstick in the middle. It’s done when the mixture is translucent.
Remove from heat and let cool No need to loosen the dough. Once it cools, you should be able to lift it out without it sticking to the pan
When dough is steaming, prepare cooked glutinous rice flour. Add 50g glutinous rice flour in a pan. Cook on low heat. Move the flour around in the pan for 3 minutes. Cover with a lid for 3 minutes. Mix again and cover again for 3 minutes. Remove and place in a bowl or plastic bag You will not need all of the 50g of cooked glutinous rice flour but it’s easier to coat each rice ball when there is more of the rice flour. You will likely only use ¼ of it
Black sesame walnut filling: toast walnuts and black sesame powder until aromatic (optional), chop in food processor until you reach desired walnut size, add condensed milk and mix well. Condensed milk will add sweetness as well as help soften the filling. Roll the filling into 15g balls or your desired size for easy wrapping
Coconut peanut filling: toast peanuts until aromatic (optional), chop in food processor until you reach desired size. Add shredded coconut, black sesame seeds, sugar and mix well.
When dough has cooled, remove it from the steaming pan
Knead it for approx. 20 minutes to achieve optimal elasticity. You want to keep stretching the dough until it doesn’t easily break. I usually start by pulling the top of the dough with both hands and tucking it into the bottom for 5 minutes to start the elasticizing. Then I stretch the dough and wrap it around my hand continuously for 5 minutes. Then the rest of the time I just do a combination of the 2
Knead until the dough can be stretched thin (when you can see through it) but doesn’t break
Roll the dough into a log shape and slice it into 30g pieces, or your desired size
Take one piece, flatten with your palms, and pull into a larger circle.
Add filling and close the opening. The dough is very sticky, so it should be quite easy to make it stick together. You can also make pleats around the edge to make the opening smaller and then eventually closing the gap
Roll in your hands to smooth out the seams
Put into the cooked rice glutinous flour and coat it completely. Roll in your hands again to even out the coating of flour
Put finished rice ball into a cupcake liner
Continue until you use up your ingredients

Nutrition

Calories: 194kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 2mgSodium: 141mgPotassium: 114mgFiber: 1gSugar: 4gVitamin A: 16IUVitamin C: 1mgCalcium: 74mgIron: 2mg

Keyword Black Sesame, Coconut, Dessert, Peanut, Rice Balls, Walnut

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