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)
Directions:
- Combine the glutinous rice flour, water and oil in a medium bowl and stir until combined. The dough should have the texture of putty.
- 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.
- 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.
- Roll the Nuomici dumpling in the coconut flakes until it’s covered.
Love glutinous rice flour recipes? Try my baked glutinous rice cake!
These look so good! 🙂
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
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!
What if I don’t have a steamer, is there another way?
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 🙂
How about the sugar (1 Tbspn).
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!
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! ❤️
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!
How do I store the dough? I’ve steamed it and afterwards, I realized that can’t get the filling until tomorrow. Should I freeze it or refrigerate it in a sealed plastic bag? Please reply soon! Thank you!
Hi Angela,
Typically you can’t store it after you steam it so I would usually steam it the day I make it. I’ve never tried to keep it overnight before. They are still delicious without a filling and rolled in coconut flakes though!