How To make Sweet Rice Dumplings
3 c Water
1 1/2 c Sweet brown rice, uncooked
1 pn Sea salt
3/4 c Raisins
3/4 ts Cinnamon
2 1/2 c Shelled walnuts
The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let
cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Sweet Rice Dumplings's Videos
Homemade Ham Sui Gok/Fried Glutinous Rice Dumpling
Ingredients:
300g Minced pork
50g Sweet pickled radish
2 cloves Garlic
20g Dry shrimps(pre-soaked)
60g Shiitake mushrooms
40g Spring onions
250ml Water
1tbsp Shaoshing wine
2tsp Light soy sauce
1/4tsp White pepper powder
1/2tsp Sugar
2tbsp Oyster sauce
1/8tsp Sesame oil
2.5tbsp Diluted potato starch
Dough:
(16nos)
130ml Water
50g Sugar
100g+65g Glutinous rice flour
8g Lard
Music: Credit to Audio Beat Official
???? Dad's YUMMY Deep Fried Dumplings! (Ham Sui Gok 鹹水角)!
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Watch Daddy Lau teach us how to make Ham Sui Gok, or Fried Glutinous Rice Dumpling. Just like the ones at your favorite dim sum restaurant, maybe even better!
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⏲ CHAPTERS ⏲
00:00 - Start
00:44 - On haam seoi gok
01:31 - Prepare dough
03:26 - Use sweet potato for dough?
04:50 - Prepare dry ingredients
05:19 - Prepare pork
05:43 - Alternatives for fillings
06:33 - Cut ingredients
08:16 - Stir-fry ingredients
09:12 - Season filling
10:21 - Wrap haam seoi gok
12:12 - Deep fry haam seoi gok
12:29 - On oil & smoke points
18:15 - Taste test & plate
18:36 - Meal time!
18:54 - Toisan gai loong vs haam seoi gok
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
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How to wrap a Chinese glutinous rice dumpling (zongzi)
Dragon Boat Festival season is here! Learn to wrap these delicious savory snacks. Practice makes perfect!
Jn - Ham Sui Gok ( Glutinous Rice Dumplings)
Here you go my Foodie Frriends, as promised - Ham Sui Gok – Glutinous Rice Dumplings recipe. One of my Mom’s favorites at dim sum. These are so good and super easy to make! Recipe below
Servings: 32 Dumplings
Dough Ingredients:
1 Bag of Glutinous Rice Flour
1 Cup + 3 Tbsps Hot Boiling Water
3/4 Cup Sugar
½ tsp Salt
2 Tbsps Vegetable Oil
Filling Ingredients:
¼ Cup Wood –ear Mushrooms
½ lb Ground Pork
1 Tbsp Oyster Sauce
2 Tbsps Corn Starch
2 Tbsps Water
½ tsp Salt
1 tsp Roasted Sesame Oil
Enjoy!
Jn
Alkaline Sticky Rice Dumplings Recipe | 碱水粽食谱 | 端午节碱水粽的做法
Alkaline rice dumplings are traditionally made during the Dragon Boat Festival. In Cantonese dialect, these dumplings are called “Gan Sui Jong”, in Hokkien dialect, its called Kee Chang or in Chinese it’s called JianShui Zong “碱水粽” . These dumplings are made with glutinous rice wrapped in bamboo leaves and then boiled for 2-3 hours. You can also use a pressure cooker to reduce the cooking time.
There are two types of sticky rice dumplings made during the Dragon Boat Festival. One is the savoury type which are filled with meat, salted eggs, mushrooms and other condiments. For savoury dumplings, please see my video here: Another is the alkaline rice dumplings, usually eaten with sweet condiments such as sugar, gula melaka syrup and kaya.
The original dumplings are made with just sticky rice. Later, other versions added red bean paste or other sweet filling into the rice dumplings.
Other recipes you might be interested:
Traditional Kaya Recipe | Popular Malaysia Coconut Jam Recipe | 传统咖央酱食谱 | 加椰酱食谱:
My Auntie Teaches Grandma's Sticky Rice Dumpling, Zongzi Recipe, Hokkien Bak Chang | 阿姨分享外婆的 粽子做法:
Fresh Bamboo Leaves (affiliate):
IMPORTANT UPDATES & COOKING TIPS
Don’t use too much Lye water/Alkaline water
Too much Lye water/Alkaline water will make the dumplings taste bitter. I have not tested this but it is based on my aunt’s instructions. In my recipe I added 1 and 1/2 tablespoon of alkaline water for 500 grams of glutinous rice. I find the quantity is enough. The colour of the dumplings turn out amber and shiny.
Smooth side of the leaves face inwards to prevent the rice from sticking to the leaves
Use vegetable oil to prevent rice from sticking to the leaves. Borax was used to prevent the rice from sticking to the leaves. But borax is not safe for consumption. So now we use oil instead.
Wrap the bamboo leaves loosely. Don’t stuff the rice into the bamboo cone. Leave a small gap. Do not tie the bamboo leaves too tight. We want to give the rice some room to expand nicely so that it will have a nice shape after steaming and prevent them from bursting.
Observe water level. Always add boiling water during the cooking process. Don’t add cold water as it will affect the cooking time
Ingredients:
500 grams of glutinous rice
1.5 tablespoon Lye water/Alkaline water/Air Abu Soda
1 tablespoon vegetable oil
Kitchen Tools & Wrapper:
40 fresh bamboo leaves
20 bamboo strings/kitchen strings
Big pot
2 hooks
材料：
500克糯米
1.5汤匙碱水
1汤匙菜油
厨房工具和包装料：
40片新鲜竹叶
20条竹弦/厨房弦
大锅
2个挂钩
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Traditional Goan Holle | Goan Sweet Rice Dumplings
Hol (pronounced 'haul'; plural: holle, pronounced 'haul-lae') is a traditional Goan steamed dumpling prepared to commemorate the harvest festival (marked by the Feast of the Assumption) that is celebrated on the same day as India's Independence Day which is the 15th of August. It is made essentially with coconut and jaggery filled within a moulded Jackfruit leaf that is lined with rice paste. The São João festival, calls for a similar sweet known as Patoleo or Patoley; the difference rests in the shape and the leaf used.
You can read the detailed recipe here:
Ingredients and requirements:
For the covering:
Washed and cleaned, fresh and firm Jackfruit leaves to form the moulds (not too large nor too small; weak leaves will not hold shape)
Thin sticks of wood (or toothpicks) for the leaf to hold shape
1 & 1/2 cups of Red rice, washed and soaked overnight or for 8 hours
Water (as per need)
1 teaspoon of Salt or as per taste
For the filling:
2 cups of freshly grated coconut
1 cup of Cane Sugar (yellow jaggery)
1/4 cup of Palm jaggery
1/4th cup Chana daal/Split Bengal gram (washed, soaked overnight and boiled)
Music: Farewell
Musician: Ilya Truhanov
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