Transparent Pearl Balls

Name: Transparent Pearl Balls
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 200 g water-ground glutinous rice flour; 40 g white sugar; 60 g chengfen flour (wheat starch); 80 g sago pearls; 40 g rendered lard; 200 g lotus seed paste filling

Glutinous rice dough envelops lotus seed paste, rolled into balls, coated in sago, and steamed to a translucent, crystal-clear finish.

40 min

Easy

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Ingredients

water-ground glutinous rice flour 200 g

white sugar 40 g

chengfen flour (wheat starch) 60 g

sago pearls 80 g

rendered lard 40 g

lotus seed paste filling 200 g

Instructions

Make the glutinous rice dough

Combine the glutinous rice flour, white sugar, lard, and chengfen flour. Pour in boiling water to scald the mixture until just cooked, then transfer to a flat basin. While mixing, gradually pour in cold water and knead by hand repeatedly until the dough is smooth and pliable.

Prepare the sago

Soak the sago pearls in water for 20 minutes, rinse well, and set aside on a plate.

Shape and fill the dumplings

Divide the glutinous rice dough into 12 equal portions. Divide the lotus seed paste filling into 12 equal portions as well. Wrap each portion of lotus paste inside a dough piece, roll into a smooth ball, coat thoroughly with the sago pearls, then roll smooth again to form the transparent pearl dumplings.

Steam the dumplings

To serve, place the shaped dumplings in a steamer and steam over brisk heat for 8 minutes. Remove and garnish the top of each with half a red cherry, then arrange on a serving plate.