BLACK GLUTINOUS RICE FLOUR RECIPES

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.