Richmond BC, Canada #richmondartgallerybc
This recipe is quick, easy, and tasty, making it perfect for my family's busy schedule. It is traditionally served on holidays and at family gatherings, especially the Lantern Festival. The white round rice dumplings look like the moon, which is important in Chinese culture.
4 tablespoons nut butter or sesame paste
2 tablespoons sugar
1 cup of glutinous rice flour, add more as needed
4 and 1/3 cups water
1/2 cup of brown sugar
2 to 3 inch piece of ginger, approximately 5 large slices
Mix 1/3 cup of room temperature water with the glutinous rice flour, kneading and mixing with hands until a soft, pliable and slightly sticky dough forms. Adjust the amount of glutinous rice flour and water as needed to achieve a workable consistency, adding a little bit each time. Mix the nut butter or sesame paste with the sugar in a separate small container until combined. Set aside. Using your hands, flatten a small amount of dough into a circular shape, about 2 inches in diameter. Spoon a small amount of the sugar mixture into the center of the circle, then pinch the dough over the filling, wrapping it inside. Roll the dough gently into a ball to seal it and form the shape. Bring a pot of water to boil. Boil the rice flour dumplings, stirring occasionally, and bring the water back to a boil. Once the water has boiled, add 1/4 cup of cold water. Bring water back up to a boil. Repeat this process 2 times. Remove the dumplings, set aside. Discard the water. In the same pot, add 4 cups of water. Add 1/2 cup of brown sugar, 5 slices of fresh ginger. Bring it to a boil, stirring to dissolve. Serve the glutinous rice dumplings in bowls with the sweet ginger broth while hot.
