Mango Coconut Rice Dumplings 芒果糯米糍
This is a very popular sweet snack from Hong Kong. Its pastry is traditionally made from raw glutinous rice flour which needs to be cooked before being used to wrap the filling. As a shortcut, I used cooked glutinous rice flour (koh fun) to make them instead.
Makes approx. 14 dumplings.
[Ingredients]
Rice Dumpling Pastry:
150g cooked glutinous rice flour (koh fun)
50g cornflour
2 tablespoons (40ml) canola or corn oil
250ml (1 cup) mango nectar
1 teaspoon mango essence (optional)
Filling:
2½ tablespoons (25g) custard powder
1 tablespoon coconut milk powder
2 tablespoons (35g) caster sugar, or to taste
½ cup (125ml) water
1 tin (425g) sliced mango, drained and reserving nectar
Coating:
desiccated coconut
http://cafeoftheeast.blogspot.com/
[Preparation]
Filling:
1. For the custard, dissolve custard powder, coconut milk powder and sugar in water in a small saucepan. Cook over medium heat and whisk continuously until the custard thicken and able to stand in peaks. Remove from heat and cool quickly, then cover with cling film if not used immediately.
2. Drain sliced mango from tin, reserving juice for making pastry. Chop drained mango slices into small pieces. Fold into cold custard. Divide into 30g pieces and round into balls. The best way to handle the sticky custard filling is to wet your hands when dividing the custard.
Rice Dumpling Pastry:
1. Line the inside of a microwave-safe container with paper towel (kitchen paper), spread cornflour evenly on top of the paper, microwave on HIGH (650W microwave) for 1 minute to remove its raw tart taste. Sift and set aside to cool.
2. Measure the reserved mango nectar, top up with cold boiled-water if necessary to make 250ml. Mix cooked glutinous rice flour, cornflour, oil, mango essence and nectar in a mixing bowl. Stir vigorously with a chopstick until a soft dough formed. Knead the dough briefly until smooth. Divide the dough into approximately 40g each.
3. Take one dough piece and roll out to form a thin layer, middle slightly thicker than the edges. Put a filling piece in the middle and start pleating the dough edges to seal up the filling (like making Char Siew Pau). Finish making the rest of the dumplings.
4. Coat the finished dumplings in desiccated coconut and place sealed side down on a serving plate. The dumplings can be kept soft in an airtight container in the refrigerator for about 2 days.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Makes approx. 14 dumplings.
[Ingredients]
Rice Dumpling Pastry:
150g cooked glutinous rice flour (koh fun)
50g cornflour
2 tablespoons (40ml) canola or corn oil
250ml (1 cup) mango nectar
1 teaspoon mango essence (optional)
Filling:
2½ tablespoons (25g) custard powder
1 tablespoon coconut milk powder
2 tablespoons (35g) caster sugar, or to taste
½ cup (125ml) water
1 tin (425g) sliced mango, drained and reserving nectar
Coating:
desiccated coconut
http://cafeoftheeast.blogspot.com/
[Preparation]
Filling:
1. For the custard, dissolve custard powder, coconut milk powder and sugar in water in a small saucepan. Cook over medium heat and whisk continuously until the custard thicken and able to stand in peaks. Remove from heat and cool quickly, then cover with cling film if not used immediately.
2. Drain sliced mango from tin, reserving juice for making pastry. Chop drained mango slices into small pieces. Fold into cold custard. Divide into 30g pieces and round into balls. The best way to handle the sticky custard filling is to wet your hands when dividing the custard.
Rice Dumpling Pastry:
1. Line the inside of a microwave-safe container with paper towel (kitchen paper), spread cornflour evenly on top of the paper, microwave on HIGH (650W microwave) for 1 minute to remove its raw tart taste. Sift and set aside to cool.
2. Measure the reserved mango nectar, top up with cold boiled-water if necessary to make 250ml. Mix cooked glutinous rice flour, cornflour, oil, mango essence and nectar in a mixing bowl. Stir vigorously with a chopstick until a soft dough formed. Knead the dough briefly until smooth. Divide the dough into approximately 40g each.
3. Take one dough piece and roll out to form a thin layer, middle slightly thicker than the edges. Put a filling piece in the middle and start pleating the dough edges to seal up the filling (like making Char Siew Pau). Finish making the rest of the dumplings.
4. Coat the finished dumplings in desiccated coconut and place sealed side down on a serving plate. The dumplings can be kept soft in an airtight container in the refrigerator for about 2 days.
[Note]
Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Labels: Asian Pastries
posted by SeaDragon @ 26.3.06
16 Comments:
Thank you Seadragon. Much appreciated. Will try it out this coming easter long weekend :)
Thank you Seadragon for posting the recipe. I will go and gather the ingredients and make it this week. :) Ange
Hi there, can i check with you.. the mango nectar is it the syrupe from the can mango...
Thanks
Hi Lena Mummy,
Yes :)
Do you have a picture of how the custard powder look like or where can I find the custard powder?
Thanks!!!
I have added the pic of custard powder under the 'Ingredients by Pictures: Flours and Starches' post.
I'm assuming you're in Aus, custard powder should be easily available in all supermarkets. Look in the shelf where cornflours/cornstarches are, otherwise it could be placed with chocolate toppings, instant puddings/custards area.
This comment has been removed by the author.
Hi SeaDragon, I was wondering if it was possible to use regular glutinous rice flour, or if I could somehow create cooked glutinous rice flour from regular glutinous rice flour at home? Thanks.
Flora,
I've not tried making my own cooked glutinous rice flour. You can try steaming the regular glutinous rice flour, but not sure how good the method is.
There's another way to make these dumplings by using regular glutinous rice flour. Just make the dough and wrap up the filling, then steam the dumplings for 8-10 minutes, or till cooked. Then while still hot coat with coconut. HTH.
Flora,
Forgot to mention, if you use the regular glutinous rice flour to make the dough, the liquid proportion may be different, so add liquid gradually until you get a soft, non-sticky dough. Don't follow the proportion as I've indicated in the recipe above. And also by using the regular glutinous rice flour to make them, the skin may becomes hard after a while.
Hi SD,
I can't find tin mango slice and coconut milk powder here in Singapore. Thus, can we subtitute the nectar with mango juice and coconut milk powder with coconut milk?
Thanks and Regards,
Melody
Hi Melody,
Yes, you can use mango juice. For the coconut milk powder, just substitute the water with coconut milk.
hi seadragon!
i was just wondering for the cooked glutinous flour, can i just cook it on low heat in a pan?? or microwave for x mins?
'Cooked glutinous rice flour' is a ready-made product you can buy from Chinese supermarkets or groceries. It is very hard to duplicate it at home. However if you want to experiment by microwaving glutinous rice then grinding up into powder, go ahead and please let us know if it works.
hi seadragon
my mom's friend taught me to microwave the glutinous flour with sugar and milk/coconut milk for 7 mins, take it out to mix a little bit more, then microwave it again for 3-5 mins (depending on how much there is, or if its cooked long enough)
Yes, what you were taught was the traditional method of making it using raw glutinous rice flour, albeit using microwave instead of steaming. As I said in the beginning of my post, I'm using cooked glutinous rice flour to make it as a shortcut so no cooking is involved.
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