Cakes + cupcakes | Chinese treats | Global eats | Recipes | Snacks | Sweet

Red bean filled glutinous rice balls (Nuomici)

April 9, 2014

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! (:

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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)

Directions:

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.

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5. Munch!

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  1. You forgot to include how to make the red bean paste. I know it’s optional but is the essential part of any mochi actually. If it’s here already somewhere in the site, pls. lead me to it. TY

    1. I have yet to make a post on how to make red bean paste because I usually buy it from the store. But that sounds like a great future post idea and thanks for the inspiration!

    1. You can make your own “steamer but boiling hot water in a pot and then putting a bowl upside down in the middle and then placing a parchment paper lined plate of your glutinous rice balls on top to create a “faux steamer” I hope this helps Caylyn! Let me know if you have anymore questions 🙂

    1. You can add as much sugar as you want I don’t like things too sweet so I used less. But I would say 1-3 tablespoons is a good amount to use!

  2. I made these and they are great! I added 1 Tbsp sugar to the flour and water, steamed it on a round flat cake tin nested in the top of a large pot of simmering water, tucked in the ball of red bean paste, rolled in sweet coconut flakes, and let stand overnight to set into shape. Best dessert ever! ❤️

    1. I’m glad you enjoyed them. They are truly the best treat! I’ve been wrapping mango inside lately and it’s such a nice treat!

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