Loh Mai Chi (糯米糍)

Ingredients

The dough
2 pkts glutinous rice flour
- split 2/3 of 1 packet and mix with 1 cup/250ml hot water and 1/2 cup white sugar
- remaining 1 1/3 packet mix with cold/ room temp water

1/2 cup oil

? Wheat starch - have read it stops the dough from going hard / dehydrated the next day . Haven't tried it yet.


Filling ideas
Peanut butter and crushed peanuts
Black sesame paste with black sesame
Chestnut paste with roasted peanuts
Lotus seed paste with peanuts


The dusting
None - serve in sugar and ginger soup
Desiccated coconut
500g Fried rice flour (microwave 3 times on high for 1 min)

Method

In a bowl, pour in approx 2/3 of 1 packet glutinous rice flour. Add 1/2 cup white sugar. Make a well in the middle of the flour and add 1 cup/250ml hot water.
Stir to combine until a sticky paste forms. It doesn't have to be perfectly combined.

Add the rest of the glutinous rice flour in 3-4 batches, adding a bit of cold water at a time And combine to form a dough.

Add the oil when a dough is almost formed.
Kneed the dough at the end to work it a bit. Form a roundish ball and cover with plastic or a damp cloth to prevent from drying out.

Add more flour/ cold water until the consistency is right. The dough should be smooth, not sticky to the hands, very pliable. If done quickly enough it may still be warm.


To make the balls, divide the dough into ~20g lots. Eg roll out a sausage o dough and cut at even intervals.

Roll each portion into a ball, flatten and add filling. Seal the filling inside to form a round ball. Set aside on plastic. Make sure the balls don't touch before they go In the freezer.

Freeze until ready to use. Or, if using fresh, boil water and pop them in the pot until they float to the top.

Roll/ coat with dusting of choice. Or serve with sweet ginger soup.