All you need is glutinous rice flour and water to make the rice … The Best Chinese Glutinous Rice Flour Recipes on Yummly | Chinese New Year Cake Nian Gao 年糕, Sweet Chilli Fried Chicken With French Beans, Fried Glutinous Rice Dumplings (ham Sui Gok) See more ideas about Asian desserts, Glutinous rice, Glutinous rice flour. Savoury tang yuan - Chinese glutinous rice balls, chung choi (salted turnip greens), rinsed well, unsalted chicken stock, preferably homemade. Â© 2020 South China Morning Post Publishers Ltd.Â. 01 Place the glutinous rice flour in a baking pan. Store Location. Be sure to sign up to receive our weekly newsletter! This time around, we are making the all-time favourite, Black Sesame Glutinous Rice Balls! Finely chop the chung choi and mince the spring onions. Glutinous rice flour is also called sticky rice flour. Dried Noodle; Instant Packet Noodle; Instant Cup … In supermarkets, they areÂ sold in small bundles in plastic bags, but in Hong Kong wet markets, some dry-goods vendors prepare their own and they comeÂ in large pieces that need to be cut up. Heat the oil in a large pot and add the dried shrimp, shredded ginger and salt. All rights reserved.Part of the Whirlpool Corp. family of brands. Glutinous Rice Balls, also known as Tang Yuan 湯圓 is a popular Chinese dessert usually served with sweet gingery syrup. You can find it in Chinese cuisines when making various snacks and deserts because the dough made of this flour is much stickier when heated than dough made with regular flour. Heat a large pot of lightly salted water and when it's boiling, add the glutinous rice balls (tang yuan/tong yuen), cooking them in batches. If you find it hard to source for this ingredient, here is how you make it at home. If you don't have a microwave oven, you can also use your convection oven to roast the flour. Cover with foil. ®/™©2020 Yummly. Yau Brothers UK. As soon as the dough is cool enough to handle, knead it until it's smooth and holds together when you squeeze it. Cook at 180 C/350 F at 3 mins intervals until it changes color. Cut the log into smaller pieces then roll each one into a ball about 1cm (7/16 in) in diameter. Drain the shrimp but reserve the soaking liquid. Bring to the boil and add the pork balls. Put the minced pork into a bowl. Be sure to rinse the vegetables very thoroughly, to rid themÂ of excess salt. 02 After steaming, scoop half of the flour into a microwave-safe container. Yields : 500 g (1 lb) of raw glutinous rice flour yields about 470 g (15 oz) cooked flour. Jul 2, 2020 - Explore Hiew Lee Ming's board "glutinous rice flour" on Pinterest. Glutinous rice flour serves as a perfect thickening agent for a variety of dishes and ingredients. While the shrimp are soaking, prepare the other ingredients. Remove from the microwave and set aside to cool. Also Chinese dim sum dishes are made using glutinous rice flour. Make the meatballs. Reduce the heat and simmer for about two minutes. Don't let them touch each other or they'll stick together. Shape into meat mixture into balls about 1.5cm (â in) in diameter and place them on a plate or tray. These fun and colourful glutinous sweet balls are mochi-like chewy, doughy and sticky. These little rice balls are also one of the easiest Chinese dessert to make. Add the soy sauce, rice wine, sugar, salt, white pepper, sesame oil and cornstarch and mix thoroughly. 500 g (1 lb) glutinous rice flour, any brand. Usually the prepared Kao Fun is purchased from bakery ingredients stores, especially just before the Mooncake Festival. Rice; Flour; Breadcrumb; Noodles. Add the radish and simmer until tender and translucent. We're starting small but are thinking (and planning) big - we'll be adding recipes to the site every week, and will expand to include international dishes, cooking videos, interviews with famous chefs and much more. The cooked glutinous rice flour can keep for up to 2 weeks. It should be a little sticky (but not wet), pliable, but firm enough to hold its shape. Mix in the chung choi and spring onions. Track Order. They are made from glutinous rice flour that everyone enjoys as dessert. Glutinous rice flour is derived from glutinous rice varieties. A curated collection of Asian dishes to make at home. Now you can save the recipe you into your own collection. If you find it … Taste the broth for seasonings and add more salt, if necessary. Once the color changes, it is ready. Â© 2020 South China Morning Post Publishers Ltd.Â All rights reserved. We'll be showing you a whole range of Asian dishes for you to cook at home. If the mixture is dry, drizzle in a little more hot water. Shape the remaining dough the same way then cover lightly with cling film. Julienne the ginger. If it's crumbly, knead in more hot water. The glutinous rice flour balls, which have a sticky, stretchy texture, are cooked in sweet and savoury dishes. Tang yuan (or tong yuen)Â are eaten by Chinese families for reunion dinners, such as for the mid-Autumn festival, winter solstice and Chinese New Year, because the round balls symbolise harmony and togetherness. Steam on medium high heat for 45 mins; topping up the water in your steamer when necessary. Glutinous Rice Balls with Molten Black Sesame Filling. Microwave on high at 1 min intervals until the flour turns a very light yellow color. Usually the prepared Kao Fun is purchased from bakery ingredients stores, especially just before the Mooncake Festival. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. Cut the Chinese radish into thick matchstick strips, about 3cm (1Â¼ in) long. Shop By Department . Fresh recipes straight to your inbox. Stir with a pair of chopsticks to form a thick mass. Convection oven takes triple the time to cook.Remember to sieve the cooked flour before using. Put the dried shrimp in a bowl, add 200ml (Â¾ cup plus 1tbsp) warm water and leave to soak until pliable, about 20 minutes. Place the balls on a tray or plate lined with plastic wrap. Stir well after each 1 min interval to avoid burning the bottom. Scoop them out of the water with a sieve or slotted spoon and place them in a bowl of cool water. Glutinous Rice Flour. Repeat the microwave process with the remaining half of the steamed flour. Dishes made of glutinous rice flour are considered auspicious in China. This online merchant is located in the United States at 883 E. San Carlos Ave., San Carlos, CA 94070. Although they are sold in the frozen section of Chinese supermarkets, they're very easy to make. They are usually enjoyed during the Winter Solstice Festival which symbolises the beginning of a new year. Traditionally, Chinese New Year (Spring Festival, 春节) celebrations last 15 days and on the last day of this festive period, known as the Lantern Festival (or Yuan Xiao jie, 元宵节), a delightful dessert called Tang Yuan (汤圆, Chinese glutinous rice balls) is served as part of the family reunion meal. Kao Fun/Gao Fen/Cooked Glutinous Rice Flour is an essential ingredient for making Ping Pei Mooncakes/Snowskin Mooncakes and some other Chinese pastries. Once it changes color, it is ready.If using a microwave oven, it takes about 3 or 4 mins of cooking. Prepare a steamer. Ladle the ingredients into bowls, drizzle with sesame oil and top with fresh coriander and spring onions. The glutinous rice flour balls, which have a sticky, stretchy texture, are cooked in sweet and savoury dishes. This savoury version of tang yuan reminds me of home; my mother made them often, not just for reunion dinners. 03 Transfer the cooled, cooked flour to an airtight container to keep or use right away. Tangyuan is a Chinese delicacy made of glutinous rice, is consumed during the Chinese New year. All Products ; Rice & Flour. Welcome to Yau Brothers. Join our community and get the latest recipes from all over Asia for you to make at home. Drain the cooked glutinous rice balls, add them to the pot and simmer to heat through, about two minutes. Take about half of the dough (cover the rest with cling film) and shape it into a log. Put the glutinous rice flour in a bowl and add the hot water. Stir-fry for about 30 seconds then add the chicken broth, the shrimp soaking liquid and 15ml soy sauce and about 500ml (2 cups) of cold water. 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