CIBA CHINESE RECIPES

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STICKY RICE CAKE WITH COCONUT–NUOMICI | CHINA SICHUAN FOOD



Sticky Rice Cake with Coconut–Nuomici | China Sichuan Food image

Sticky Rice Cake with Coconut-Nuomichi

Provided by Elaine

Categories     Dessert

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 7

Half cup of desiccated coconut for decoration
Mango ( ,red bean paste or any other inner filling you want)
150 g glutinous rice flour (water milled)
40 g around 3 tbsp. cornstarch or plain rice flour
30 g around 2 tbsp. powdered sugar or to taste
1 tbsp. vegetable cooking oil ( ,with less taste)
240 ml coconut milk

Steps:

  • Combine all the ingredients in the batter well in a large bowl. Covered with plastic wrapper.
  • Place the large bowl in a steamer. Bring the water to a boiling and continue to steam for 20 minutes. Stir once during the process to guarantee the uniform heat.
  • Transfer out and stir with chopsticks to help it cool down. Transfer it to a plate with plastic wrapper. Then knead for 3-4 minutes with the help of a plastic wrappers. Wrap the wrapper dough well and fridge until chilled.
  • When the wrapper dough is well chilled, use your thumb and index finger to form a circle around the dough and squeeze a ball out. Wrap with your filling.
  • Roll the ball in the bowl with desiccated coconut, place in a cupcake cup. Repeat to make all the cake. Put all of them in refrigerator for 2 hours. Enjoy!

Nutrition Facts : Calories 147 kcal, CarbohydrateContent 20 g, ProteinContent 1 g, FatContent 6 g, SaturatedFatContent 5 g, SodiumContent 3 mg, SugarContent 4 g, ServingSize 1 serving

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