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Taiwanese Lo Mai Chi
Glutinous Rice Dumplings
A delightful and chewy Taiwanese dessert made from glutinous rice flour, often filled with sweet red bean paste or peanuts, and sometimes coated in crushed peanuts or desiccated coconut. It's a popular snack and treat, especially during festivals.
🧂 Ainekset
- 200 g Glutinous rice flour
- 30 g Sugar(for the dough)
- 150 ml Warm water(approximately)
- 150 g Red bean paste(or other sweet filling like peanut paste)
- 50 g Cooked crushed peanuts(for coating (optional))
- 30 g Desiccated coconut(for coating (optional))
- 1 tbsp Vegetable oil(for greasing hands)
👨🍳 Ohjeet
- 1
In a large bowl, combine glutinous rice flour and sugar. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for about 5 minutes until smooth. Add a tablespoon of vegetable oil to prevent sticking.
💡 Ammattilaisvinkit: The dough should be soft but not sticky. Adjust water or flour as needed. - 2
Divide the dough into 12 equal portions. Flatten each portion into a small disc.
- 3
Place a small amount of red bean paste (about 1 tablespoon) in the center of each dough disc. Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll into a smooth ball.
💡 Ammattilaisvinkit: Ensure the filling is completely enclosed to prevent it from leaking out during cooking. - 4
Prepare the coating: In a shallow dish, mix crushed peanuts and desiccated coconut (if using).
- 5
Bring a pot of water to a boil. Gently drop the filled dumplings into the boiling water. Cook for about 10-15 minutes, or until they float to the surface and appear slightly translucent.
💡 Ammattilaisvinkit: Do not overcrowd the pot. Cook in batches if necessary. - 6
Remove the cooked dumplings with a slotted spoon and immediately roll them in the prepared peanut and coconut mixture (if using).
- 7
Serve warm or at room temperature.
💡 Ammattilaisvinkit: Lo Mai Chi can be enjoyed on its own or with a cup of tea.
💡 Ammattilaisvinkit
- ✓For a chewier texture, you can steam the dough for 10-15 minutes before shaping and boiling.
- ✓Experiment with different fillings like black sesame paste, taro paste, or even savory fillings.
- ✓If the dough becomes too sticky, lightly dust your hands and the work surface with glutinous rice flour.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a few drops of pandan extract to the dough for a green color and subtle aroma.
- For a richer flavor, you can add a tablespoon of melted butter or coconut oil to the dough.