I’ve made glutinous rice treats from Japan (kansai style sakuramochi, kanto style sakuramochi and strawberry daikufu), Vietnam (glutinous rice dessert) and Korea (baked rice cake bars) but I have yet to make something from Hong Kong! Nuomici is similar to the Japanese mochi but the dough is steamed instead of cooked on stove top/microwaved. This version of glutinous rice ball is actually harder to work with than the Japanese version because the steamed dough gets super sticky. But I think that they’re worth the mess and trouble because they’re such a nostalgic treat for me! I know I usually have step by step photos for my recipes but my camera hasn’t been very cooperative lately and I didn’t realize that the photos weren’t saving until I was done! I’m sure you foodies can handle the recipe without my step by step help though, I believe in you guys! (:
Ingredients (makes 6):
2/3 cups glutinous rice flour
3/4 cups water
1 teaspoon vegetable oil
1 tablespoon sugar
1/2 cup coconut flakes (for rolling)
3/4 cup red bean paste (optional filling)
1. Combine the glutinous rice flour, water and oil in a medium bowl and stir until combined. The dough should have the texture of putty.
2. Place the bowl in a steamer and steam the dough for 15 – 20 minutes. When it’s done, take it out and stir it with a fork for 5 minutes to work up the glutenous of it.
3. Lightly oil a large spoon and scoop the dough out into 6 portions and place it on a greased baking sheet. Grease your hands with oil to prevent the dough from sticking to you. Then, flatten the dough balls into a circle and place some of the red bean paste inside. Gather the edges of the circle into the center to seal.
4. Roll the dumpling in the coconut flakes until it’s covered.