Sticky Rice Cake with Coconut – Nuomichi
Sticky Rice Cake with Coconut-Nuomichi
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Half cup of desiccated coconut for decoration
- Mango ( ,red bean paste or any other inner filling you want)
- 150 g glutinous rice flour (water milled)
- 40 g around 3 tbsp. cornstarch or plain rice flour
- 30 g around 2 tbsp. powdered sugar or to taste
- 1 tbsp. vegetable cooking oil ( ,with less taste)
- 240 ml coconut milk
Instructions
- 1
Combine all the ingredients in the batter well in a large bowl. Covered with plastic wrapper.
- 2
Place the large bowl in a steamer. Bring the water to a boiling and continue to steam for 20 minutes. Stir once during the process to guarantee the uniform heat.
- 3
Transfer out and stir with chopsticks to help it cool down. Transfer it to a plate with plastic wrapper. Then knead for 3-4 minutes with the help of a plastic wrappers. Wrap the wrapper dough well and fridge until chilled.
- 4
When the wrapper dough is well chilled, use your thumb and index finger to form a circle around the dough and squeeze a ball out. Wrap with your filling.
- 5
Roll the ball in the bowl with desiccated coconut, place in a cupcake cup. Repeat to make all the cake. Put all of them in refrigerator for 2 hours. Enjoy!