STICKY RICE FLOUR RECIPE RECIPES

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ULTRA SOFT STICKY RICE BREAD RECIPE | SIDECHEF



Ultra Soft Sticky Rice Bread Recipe | SideChef image

You must try this Sticky Rice Bread recipe! The texture is ultra-soft with a bouncy texture.

Provided by Bake with Paws

Categories     Pescatarian    Low-Carb    Vegetarian    Bread    Baked Goods    Baking    Kid-Friendly    Make Ahead    Nut-Free    Shellfish-Free    Intermediate    Soy-Free    Back to School    Winter    Summer    Spring    Fish-Free    Peanut-Free    Tree Nut-Free    Classic    Tomato-Free

Total Time 12900S

Yield 10

Number Of Ingredients 8

100 gram Sweet Glutinous Rice Flour
210 gram Water
325 gram High-Gluten Bread Flour
1 1/2 teaspoon Instant Dry Yeast
30 gram Brown Sugar
3/4 teaspoon Salt
20 gram Butter
1 Large Egg

Steps:

  • In a sauce pan, combine Sweet Glutinous Rice Flour (100 gram) and water. Mix with whisk or spatula until no lumps. Cook over medium-low heat, stirring consistently until the mixture becomes thicker and gooey. Remove from heat and set aside to let it cool.
  • Line the baking trays with parchment paper.
  • Put Salt (3/4 teaspoon), High-Gluten Bread Flour (325 gram), Instant Dry Yeast (1 1/2 teaspoon), Brown Sugar (30 gram), Butter (20 gram), white from Large Egg (1) and the cooked sticky rice mixture into the bowl of stand mixer. Using the dough hook attachment, knead on low speed until all ingredients have come together. Turn to medium speed and knead for about 20 minutes or until the dough become very sticky, smooth and elastic. If the dough is too wet, add 1 tablespoon of flour at a time.
  • Let the dough rise in a warm place for 1 ½ hours to 2 hours or until double in size in a large greased bowl, covered with cling film or kitchen towel. Normally, I just left the dough in the mixing bowl and covered with kitchen towel.
  • Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Form each dough into a strand (about 12 inch long) and braid them together. Place the braided dough in the prepared baking pan.
  • Let it rise for another 50 - 60 minutes or until double in size in a warm and dark place. 15 minutes before baking, preheat the oven to 200 degrees C (400 degrees F).
  • Brush with egg wash made of egg yolk and 1 tablespoon Water (210 gram) or milk and bake for 30 minutes, or until golden brown.
  • Remove bread to cool on rack before slicing.
  • Serve and enjoy!

Nutrition Facts : Calories 19 calories, ProteinContent 0.6 g, FatContent 0.2 g, CarbohydrateContent 3.5 g, FiberContent 0.1 g, SugarContent 0.3 g, SodiumContent 19.1 mg, SaturatedFatContent 0.1 g, TransFatContent 0 g, CholesterolContent 2.5 mg, UnsaturatedFatContent 0.1 g

SAVORY TONG JYUN (STICKY RICE BALL) (???) | MADE WITH LAU



Savory Tong Jyun (Sticky Rice Ball) (???) | Made With Lau image

Learn how to make this classic Toisanese dish (and my favorite dish of all time!)

Provided by Made With Lau

Total Time 80 minutes

Prep Time 60 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 30

2 lb glutinous rice flour
1 oz dried shrimp
1.5 oz dried shiitake mushroom
5 oz fresh/thawed shrimp
8 oz fish balls
2 pieces Chinese sausage
0.5 lb chicken breast
4 oz king oyster mushroom
2 lb white radish
1 lb napa cabbage
3 oz carrot
1 handful cilantro
1 handful spring onion
1 piece ginger
2 cloves garlic
14 oz chicken broth
2 tsp salt
1 tsp sugar
0.25 tsp white pepper
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp fish sauce
2 tsp cornstarch
1 tbsp cornstarch
0.5 tsp salt
2 tbsp water
16 oz hot water
8 oz cold water
6 cups water
2 tbsp oil

Steps:

  • Wash and soak dried shrimps for 10 mins and dried shiitake mushrooms for 15 mins in warm water.
  • In a large bowl, add rice flour, stir slowly with chopsticks as you drizzle in hot water. When it is safe to mix with your hands, do so and knead slowly until all the hot water has been mixed in. Add in cold water.
  • Dust your working surface with a bit of rice flour. Take the dough into smaller pieces and roll them into long tubes on the working surface.
  • In a large wok, bring water to a boil. Add your rice balls and cook them with the lid on until they float. Make sure to stir occasionally so they don't stick to the wok. You know they're done when they float to the top. This takes about 7-8 minutes.
  • Pre-heat the wok on high heat and add oil. Heat the oil for 30 seconds before adding the ginger and garlic. Add dried shrimps and let the oil bloom its flavor. Cook for 30 seconds until it becomes fragrant.
  • Add chicken broth and let simmer for about a minute. Add water. Note that our measurements for water here is based on the size of our wok and what we taste we prefer. Adjust accordingly.
  • To season the soup, add salt, sugar, white pepper, sesame oil, soy sauce, and fish sauce. Mix and add spring onions and cilantro.
  • Finally, taste to adjust the flavors of the soup. Turn the heat back to high heat to bring the soup to a boil. Serve the soup piping hot. Serve once it's to your taste! This is usually served in a large serving pot or bowl and everyone can take the amount they want in smaller individual bowls.

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