GLUTINOUS DUMPLINGS WITH SESAME FILLING

This is a favourite Chinese bakery item，and once you know how it is not too difficult to make your own.don t ever let anyone eat these on furniture that you care about.The filling of sugar，dried coconut and finely diced roasted peanuts flies everywhere once you take your first bite，and it will undoubtedly remain stuck in every crevice imaginable in your chair，sofa or car seat for the next decade！

Makes 32 dumplings

INGREDIENTS

10g custard powder

140g glutinous rice flour

12g rice flour

300ml milk

100g creamed coconut

60g caster sugar

1 tablespoon vegetable oil，plus extra for oiling For the filling

110g roasted peanuts，coarsely ground

30g granulated sugar or soft brown sugar

20g sesame seeds，toasted

50g desiccated coconut，lightly toasted，plus extra for coating

1.Sift the custard powder and both rice flours together into a bowl.

2.Combine the milk，creamed coconut，sugar and oilin a saucepan and bring to the boil over amedium heat，stirring constantly to prevent the mixture sticking to the bottom of the pan and burning，and ensuring that the coconut paste and sugar have dissolved.

3.Gradually add the boiling liquid to the rice flour mixture while stirring constantly until you have a smooth mass of wet dough

4.Transfer the mixture to a lightly oiled bowl，then place in a steamer and steam over a high heatfor 20 minutes.（Alternatively place the mixture in a large colander，cover with a lid and set over a pan of boiling water.The resulting mixture should be slightly firm to the touch.Leave to cool

5.Transfer the cooled dough to a lightly oiled work surface and roll into a sausage shape

6.Divide the dough into 32g portions.

7.Place each portion on a lightly oiled work surface，cover with baking paper and gently rollinto a roughly shaped 7cm-diameter circle-a palette knife will be useful for removing the dough circles from the work surface

8.For the filling，mix all the ingredients together in a bowl.Place a teaspoon of the mixture in the centre of a dough circle，then gather the dough up around the filling to encase it，pressing the edges together at the top to seal

9.Immediately，gently roll the dough ball in a bowl containing the desiccated coconut until it is evenly coated.Repeat with the remaining dough circles and filling

10.The dumplings will keep in an airtight container for up to a day before they begin to go hard and dry.Alternatively，you can store them in the freezer until needed

CHEFS TIP

This dough can get quite messy to work with.If you findit sticking too much to your hands，try using some gloves when handling it or oiling your hands really well.If this still doesn’t work，chances are that you have failed to steam the dough for long enough or have made an error in the quantity of boiling liquid added.

hancheng

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