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We are here to help you learn a natural gluten-free lifestyle. How to find the ingredients, cook, & serve.
THE LUCK OF THE RICE
Sticky rice with a sweet mung bean paste filling
Shell:
7 ¾ ounces Sticky Rice Flour
1 ¾ ounce White Rice Flour
3 ½ ounces Potatoes (steamed & mashed to a paste)
7 ounces Water
¾ cup Vegetable Oil
½ teaspoon Salt
½ teaspoon Green Food Coloring OR Pandan Leaf Essence (or any of your favorite colors)
Filling:
5 ¼ ounces Mung Bean
(presoak in water for about 2 hours. Test the beans by pinching. They should be able to break when ready. Rinse well.)
½ cup Sugar
1 ¼ cup Coconut milk
2 tablespoons Sesame seed
¼ teaspoon Vanilla extract
½ teaspoon Salt
You will also need some banana leaves whenever available OR parchment paper
DIRECTION:
For the shell:
In a mixing bowl, mix all the ingredients well.
Knead until the dough turns smooth and doesn’t stick to the container. Form a big ball, put it in a bowl, and cover the bowl with plastic wrap. Let it sit for 30 minutes.
Filling:
In a saucepan with medium heat, cook all the ingredients. Stir the mixture often. Be careful not to burn the bottom of the mix. Once it is cooked and thickened, turn off the heat and let it cool.
Using a food processor, turn the dough into a smooth paste.
Make small balls with the size of a gumball (a diameter of 1 inch).
The Shape:
Put each of the molded filling balls in the shell dough that is about double the size.
Sprinkle some of the rice flour onto the surface of the cutting board that you use, to prevent your mix from sticking.
Enjoy making any shape that you like. I prefer to use a cookie cutter to make the star shapes.
Cut some banana leaves or parchment paper. Moisten the leaves or paper with a little vegetable oil and use them as individual linings to prevent your creation from sticking to the steamer and each other.
Make enough linings to place each of the desserts.
Steam for 20 minutes. Let them cool before serving.
Enjoy your sweet and pretty desserts with a cup of warm tea.
We would love to know how you enjoy this recipe.
GLUTEN-FREE
DAIRY FREE
know your food
Rice, The New Crop Of The New World
As history has written, rice was first introduced to America by Europeans around the year 1500 when Portuguese and Spanish colonists arrived in the land, then known as the New World.
The production of this gluten-free staple resurges massively started at the end of the nineteenth century, mostly in Arkansas, California, Louisiana, and several other states.
