👨‍🍳 作り方

1. 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.

   💡 プロのコツ: The dough should be soft but not sticky. Adjust water or flour as needed.
2. 2

   Divide the dough into 12 equal portions. Flatten each portion into a small disc.

3. 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.

   💡 プロのコツ: Ensure the filling is completely enclosed to prevent it from leaking out during cooking.
4. 4

   Prepare the coating: In a shallow dish, mix crushed peanuts and desiccated coconut (if using).

5. 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.

   💡 プロのコツ: Do not overcrowd the pot. Cook in batches if necessary.
6. 6

   Remove the cooked dumplings with a slotted spoon and immediately roll them in the prepared peanut and coconut mixture (if using).

7. 7

   Serve warm or at room temperature.

   💡 プロのコツ: Lo Mai Chi can be enjoyed on its own or with a cup of tea.