Snowflower Glutinous Rice Cake
A delicate sweet dim sum made from water-milled glutinous rice flour and tapioca starch, filled with smooth custard cream, steamed until tender, and rolled in desiccated coconut.
Ingredients
water-ground glutinous rice flour
500g
pre-cooked flour (blanched with hot water and mixed)
125g
sugar
125g
salad oil
100g
water
540g
custard (as filling)
as needed
shredded coconut (for topping)
as needed
Instructions
1
Step 1
Make a well in the glutinous rice flour
2
Step 2
Blanch the pre-cooked flour with hot water and mix well
3
Step 3
Add sugar, salad oil, and cooked pre-cooked flour into the well and stir thoroughly
4
Step 4
Add water and knead until the surface is smooth
5
Step 5
Roll out the dough and divide into pieces of about 30g each
6
Step 6
Flatten the dough, wrap in custard filling, and roll into a ball
7
Step 7
Place in a greased steamer and steam over high heat for 8 minutes
8
Step 8
While hot, coat the surface with shredded coconut and serve
