Thursday, December 22, 2011

Dumplings in Red Bean Soup


 A: Dumpling ingredients:
~240g glutinous rice flour
~20g rice flour
~120g warm water
~80g  either water or coconut milk
~ 2 tsp sugar
few drops of  red, yellow, green and purple colouring.

 B: Red Bean Soup :
300g red beans – soaked overnight or at least 4 hours.
5 pandan leaves
200g sugar ( adjust to your liking)
1500g water  (adjust amount to get  the thickness of the soup base to your liking).
Some corn starch  water mixture to thicken the soup.

Cook the beans until soft with the pandan leaves. Discard the pandan leaves and add in sugar . after the sugar is dissolved,  blend the mixture with electric blender until fine and smooth .

C: Peanut  filling. Mix filling, shape them into small balls and keep them in the fridge for 30 minutes.
60g peanuts (roasted and pounded)
3 tbsp. brown sugar
1 tbsp peanut butter
1 tbsp peanut oil

D: Black sesame filling.  Mix filling, shape them into small balls, and keep in the fridge for 30 minutes.
35g black sesame powder (roast  black sesame seeds and pounded into powder)
5g icing sugar
15g softened butter or peanut oil.

1) Knead dumpling ingredients into smooth dough, then separate into 4 equal portions and add in red, yellow, green and purple colour respectively. Each colour dough makes 8 balls, each ball is about 15g, shape roundly, flatten and wrap in the filling,  set aside.

2) Boil small pot of water and pour in the dumplings, cook until they are afloat.

3)  Dish out and add into the hot  red bean paste soup . Serve while hot.


1 comment:

  1. Hi Veronica, I loves your dumpling with sesame filling. But I had not try cooking in red bean soup. I see yours look very tempting.
    Have a nice day.