You can see the tender shrimp through the crystal-clear skin after steaming, which is appetizing. Unlike ordinary dumplings, the skin of shrimp dumplings is made of sticky rice flour. The traditional stuffing consists of shrimp meat and bamboo shoots, but there are many variations on bamboo shoots now. Traditional shrimp dumplings are half-moon shaped and have 12 folds. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.Shrimp dumplings were created in a small teahouse in a village on the outskirts of Guangzhou. The secret is in the proper proportion of ingredients and technique in combining the m. The recipe itself appears deceptively simple. Yee has tried using rice flour, but it has a much coarser texture and a most unpleasant odor. The textural appearance in the cross section of the Pudding, cake should be one full of holes (air pockets) throughout. The fermenting process is extremely important, so dont hurry it. COMMENTS: The rice needs to be soaked for 2 days so it will be easily liquefied. The pudding cake will keep for 2-3 days at room temperature. DO-AHEAD NOTES: Bok Tong Go is a perfect dessert recipe, since it must cool completely before serving. Pudding is eaten when it is at room temperature. Lightly rub a little oil on top to give it a glossy appearance. Pour batt er into round or square cake pan to about 1/2 inch high. STEAMING: Start water in steamer boiling. Pour into mixing bowl, cover and leave in a warm place until mixture is bubbly and almost double in bulk (about 1 1/2 to 2 hours). Add yeast mixture and blend at low speed for 30 seconds. Now pour the entire mixture back into blender and add 1 1/4 cups sugar. Blend remaining rice and water by 1/2 cup quantities, setting aside each portion into the same mixing bowl. Put 1/2 of the soaked rice and 1/2 cup water into blender and blend at high speed until rice is liquified and mixture is smooth (about 3 to 4 minutes). Cover and set in warm place while you do the next step. Mix compressed yeast with 1/2 cup lukewarm water. PREPARATION: Soak rice in water (have sufficient water to cover 1 inch above level of rice) for 2 days. Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein" NOTESĬopy Sweet Rice Pudding Cake (Bok Tong Go)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |