Monday, December 11, 2006

Steamed Rice Dumplings Recipes

Ingredients :
2 cup long grain rice
2 cup water
4 pieces unbleached calico, 25 x 15 cm oil

How to make :
Rinse rice under cold running water, drain. Place in a pan with water, bring to the boil. Reduce heat to low, simmer uncovered for 5 minutes, or until water has been absorbed, and cool.
Oil the pieces of clean unbleached calico and divide rice between them. Form rice into a log shape along the long side, roll up to enclose the rice and tie ends with string.
Bring a large pan of water to the boil, add rice packages, cover and simmer over medium heat for 2 hours. Top up with water occasionally to keep packages afloat. Remove packages, refrigerate until cold and firm, unwrap before serving.

Note :
Traditionally rice dumplings are wrapped and cooked in blanched banana leaves. This method is recommended if leaves are available as they add flavour. Use toothpicks or string to tie the packages.
Packaged banana leaves are often found an Asian specialty food stores.
Serve rice Dumplings cold, sliced or cubed.

Preparation time : 5 minutes
Cooking time : 2 hours 5 minutes
Serve 4.


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