Posted by: Jonjon | March 11, 2009

Asian – Mochi糯米糍 9/10 & Asian – Dumplings – Chive Dumplings –DIMSIM Style9.5/10 & Asian – Ang Ku Kueh 红龟粿 – 9/10

Asian – Mochi糯米糍 9/10

March 11 2009

Ingredients (24 pcs): 6pcs
½ cup dried peeled mung beans 1/8cup
1 cup water 1/4cup
½ cup raw or caster sugar 1/8cup
1 tbsp vegetable oil 1/4tbsp
100g sweet potato, peeled and steamed 25g
Pinch of salt

Mochi 2 cup glutinous rice flour ½ cup
½ cup cornstarch 1/8cup
3-4 tbsp condensed milk 1tbsp
1 cup & 1 tbsp hot water ¼ cup
1 tbsp vegetable oil ¼ tbsp
Food colouring (optional)

1 cup coconut flakes ¼ cup

This was very good. The mung bean filling was like sweetened mung bean with a hint of sweet potato. The dough was super sticky. I added a lot more of glutinous rice flour to make it less sticky. However, I suspected that it was supposed to be sticky, so I tried filling the dough with the filling and ended up in a mess. Anyways, the ones that survived were very chewy after being cooled down. Overall, the skin was the best skin that I have ever tasted, it had texture that surpassed the usual method of using just glutinous rice flour. I didn’t have condensed milk so I added a lot of powdered sugar to coconut cream which I had on hand at the time. The skin wasn’t sweet even though the cream was.
1. Filling: Rinse the mung beans and discard any residual peels. Combine beans with water and bring to boil. Cover and let it simmer over low heat, stir occasionally until all water is absorbed by the beans. It can also be cooked in the microwave using a microwave rice cooker as if cooking rice.
2. Combine cooked mung beans, sugar, oil, sweet potato and salt in a food processor. Blend all ingredients to form smooth paste. Remove paste from food processor, divide and shape paste into 24 small balls. Keep in refrigerator until ready to assemble.
3. Mochi: In a large mixing bowl, mix together glutinous rice flour and cornstarch. Pour in boiling hot water and stir rapidly to mix. Add in condensed milk and oil, mix well and knead to form a soft dough. Divide and shape dough into 24 small balls. Cover with damp cloth until ready to assemble.
4. Assemble: Take a dough ball, make a deep impression with thumb (like a well) and place a filling ball in the middle. Bring all edges together and pinch to seal. Roll it around with palms to smooth out the edges and form a ball.
5. Steam mochi balls over medium heat for 10 minutes. OR drop them into a pot of boiling water (medium heat), once they floated on the surface remove it with a spoon. I used boiling method, find it easier.
6. Roll cooked mochi balls in the coconut flakes while they are still hot. Ready to serve.

Asian – Dumplings – Chive Dumplings –DIMSIM Style transparent skin 9.5/10

March 11 2009

Wrapper =
100% tapioca flour, 180% boiling water, 90% cold water to wheat starch

Ingredients 36pcs): 4pcs
Skin/Wrapper – suitable for assorted steamed dumplings
• *125g wheat starch 14g
• *60g tapioca flour 7g
• *1 cup boiling hot water 236ml 27g
• 70g tapioca flour 8g-increase by 100%
• ½ cup icy cold water 118ml 14g

• #500g chives, chopped (about 1cm in length)
• #1 tbsp salt (Bring together chives and salt, mix well and set aside for 15 minutes to draw out extra moist. Rinse and squeeze out extra water.)
• 36 pcs medium size prawn, shelled
• 200g mince
• 5-6 pcs water chestnuts, peeled and finely chopped
• 2-3 cm ginger, minced
• ½ tsp ground white pepper
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp corn/tapioca flour
• Salt to taste
• Sugar to taste
• Tapioca Flour
• Cooking Oil
1. Dough: In a large mixing bowl, bring together ingredients marked with * and stir well with a wooden spoon. Cover and set aside for 5-10 minutes.
2. Add in remaining ingredients and knead until soft dough is formed. At this stage, the dough may look like a thick and sticky batter but it will firm up when cooled. The purpose of adding icy cold water is to add elasticity and chewy texture to the dough.
3. Divide the dough into 36 equal potions and shape each portion into a small ball (extra tapioca flour may be needed if sticky). Set aside for later use.
4. Filling: Bring together all ingredients except prawn in a large mixing bowl. Stir to mix and marinate in the fridge for 10-15 minutes. Add in prawn just before assembling the dumplings.
5. Assemble: Roll out a dough ball (approx. 10cm in diameter) on a lightly floured (tapioca flour) table top, and place a tablespoon full of filling in the center of the dough. Fold one side of the dough over to cover the filling and press the edges to seal.
6. Steam: Lightly brush the plate or steamer with cooking oil, place the dumplings in and brush dumplings with cooking oil too. Steam for 8-10 minutes on medium heat. Steam on high heat will cause rapid expansion of the skin.
7. Note: Freshly steamed dumplings are very delicate, they need extra care when transferring to serving plate. It is recommended to use serving plate for steaming to save all the trouble of transferring them. Best option is to steam in bamboo steamer lined with baking paper.

I”ve always wanted to know how to make transparent skins. This was very good, and very chewy. It ended up being too sticky so I had to add a lot more tapioca flour, and I think that didn’t affect the flavor. By the way, I used mungbean filling instead of the vegetable + prawn filling.
I used “Sweet potato flour” which was tapioca starch which was tapioca flour. So I guess tapioca comes in a variety of names. But I had another tapioca flour in the cardboard. The difference between sweet potato flour and tapioca flour was that sweet potato flour was in a coarse form whilst the tapioca flour was like fine powder. Next time can increase tapioca flour by 100%

Asian – Ang Ku Kueh 红龟粿 – 9/10

March 11 2009

INGREDIENTS (makes 12 pcs): 3
120g steamed sweet potatoes, mashed 30g
120g glutinous rice flour 30g
1 tbsp caster sugar ¼ tbsp
4 tbsp coconut milk 1tbsp
2 tbsp vegetable oil ½ tbsp
4 tbsp water 1tbsp
Red food colouring (optional)

240g mung bean paste (or mung bean with sweet potato) 60g

Banana leaves
Cooking oil for brushing

1.Combine all ingredients for pastry in a mixing bowl. Mix and knead until all combined to form a soft dough.
2.Divide dough into 12 equal portions and shape each into a ball. Cover with plastic wrap and set aside.
3.Divide filling into 12 equal portions and shape each into a ball. Filling may be prepared in advance and kept in the fridge until it is firm enough to handle.
4.Wrap each filling with a portion of dough, and shape it by pressing it into an ang ku mould brushed with oil. Tap the mould gently on the kitchen bench to remove the ang ku.
5.Place ang ku onto a small piece of oiled banana leaf. Repeat for all the remaining dough and filling.
6.Steam ang ku at medium heat over boiling water for 10 minutes or until pastry is translucent.
7 Brush the ang ku with cooking oil immediately after steamed to prevent the surface from drying out and sticking with each other.

The skin was sweeter at the same time easier to manipulate than the mochi dough. It wasn’t chewy, but rather had a rice like soft texture. Oh right…this does use rice flour, but it had a semi-glutinous flour texture.


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