Glutinous rice flour is an essential ingredient in the making of many delicious Asian sweets and desserts.
Ingredients & Nutrition facts
How to use
Khanom Thua-paab Ingredients For cake: 1/2 cups Glutinous Rice Flour, 1/2 cup Mung bean, skinned, washed, soaked overnight and steamed, 1 1/3 tsp Salt, 1 1/3 cup Coconut Milk, 1 drop Pandanus extract. For coconut coating: 1 1/2 cups Shredded Coconut, steamed, 1/4 cup White sesame seeds, roasted and coarsely pounded, 1/2 cup Sugar, 1/2 tsp Salt. Method: 1. For the coating, combine sugar, salt and sesame seeds, mix well and set aside. 2. Mix the steamed mung bean with salt and set aside. 3. Steam the shredded coconut for 10 minutes, set aside.4. In a mixing bowl, gently knead the glutinous rice flour with coconut milk and a drop of the pandanus extract together until soft and smooth. Shape into 1" balls, then press to flatten the dough. Place the filling (steamed mung bean) into the centre of each flattened dough. Fold dough over and press edges together to enclose filling. Arrange in a steamer lined with banana leaf. Steam for 10 minutes. Remove from heat. Toss in steamed coconut to coat evenly. To serve: Arrange the steamed cake on a serving plate and sprinkle generously with sesame seed mixture.
Khanom Tom Daeng 1 cup Glutinous Rice Flour, 1 cup Fresh Coconut, grated , 1/2 cup Palm Sugar, 1 1/2 cup Water, 2 drops Jasmine extract. Method: 1. Caramelize 1/2 cup of water and palm sugar in a nonreactive pan over high heat. 2. Add grated coconut and one drop of jasmine extract and simmer until mixture reaches the thickened syrup stage. Set aside. 3. Knead the glutinous flour with the remaining water and a drop of jasmine extract until the flour mixture becomes a soft dough. 4. Pinch off the dough to form 1" balls. Roll out and flatten out each piece of dough until it looks like a medal. 5. Boil some water in a pol. 6. Add the flattened dough into the pot and let it continue boiling. When cooked, the dough will float to the top. Remove with a slotted spoon and drain well. Roll the cooked dough in the coconut and syrup mixture. Serve immediately.
Bua Loy Nam Khing (Sesame-filled Dumplings in Ginger Tea) Ingredients: For Filling: 1 cup Water, 100 g Ground Black Sesame Seeds, 100 g Brown Sugar. For Dumpling Skin: 500 g Glutinous Rice Flour, 400 ml Warm Water. Method: 1. To make the filling, bring 1 cup of water to the boil. Add in ground black sesame seeds and brown sugar. Cook slowly until the mixture is blended well, then set aside to cool. 2. In a mixing bowl, mix the glutinous rice flour and warm water, knead gently until a smooth and moist dough is formed. 3. Shape dough into 1" balls. Roll out and flatten each piece of dough. Place a small teaspoon of the filling into the centre of each flattened piece of dough. 4. Fold up the dough to entirely cover the filling and press the sides tightly together. Roll dough until a small ball is formed. 5. In a pot, boil some water. Put the dumplings into the boiling a When cooked, the dumplings will float to the top. Remove with a slotted spoon. 6. Serve the dumplings hot in Instant the dumplings hot in Instant Ginger Herbal Tea.
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