Buzz
Make this Cold Food Festival stand out by trying these innovative ways to make rice dumplings.
Explore other dessert recipes:
Simple homemade caramel recipe
No-bake cream puff recipe
Revamp pig skin cake in three simple ways
Sticky rice dumplings are an indispensable dish during Cold Food Festival in Vietnam. However, welcoming every Cold Food Festival with the same familiar dish can be tiresome and boring. Try innovating the method of making sticky rice dumplings with a new recipe for this year's Cold Food Festival!
1. How to make sticky rice dumplings with red bean filling
Ingredients for making sticky rice dumplings with red bean filling:
- Red beans: 200g;
- Lotus seeds: 80g;
- Ginger;
- Brown sugar: 100g;
- White sugar: 80g.
Steps to make sticky rice dumplings with red bean filling:
Step 1: Mix glutinous rice flour with 100ml water, knead the dough thoroughly until it becomes smooth and not sticky.
Step 2: Divide the dough into small bite-sized pieces of equal size.
Step 3: Cook red beans and lotus seeds until tender, mix them with sugar, then grind until smooth.
Step 4: Flatten the divided dough, place the red bean filling inside, seal it well without revealing the red bean filling, and shape it into a round ball.
Step 5: Boil a pot of water, add the dumplings, and when they float, they are cooked. Remove the dumplings and cool them in another pot before transferring to a plate.
Step 6: Slice ginger into thin pieces, then simmer ginger, brown sugar, and water for about 10 to 15 minutes over medium heat to make ginger syrup.
Steps to make sticky rice dumplings with red bean filling
2. How to make baked sticky rice dumplings
Ingredients for making baked sticky rice dumplings:
Making Cake
- Rice flour: 100g;
- Glutinous rice flour: 100g;
- Sugar: 2 teaspoons;
- Warm water: 150ml;
- Bamboo skewers: 8 skewers;
Make sauce:
- Sugar: 5 teaspoons;
- Soy sauce: 1 teaspoon
- Water: 4 teaspoons;
- Cornstarch: 1 teaspoon;
- Water to dissolve cornstarch: 1 teaspoon;
- Mirin (a sweet Japanese rice wine).
Steps to make baked sticky rice dumplings
Step 1: Mix rice flour, glutinous rice flour, and sugar in a large bowl. Add a little warm water and knead the dough slowly until it becomes smooth and non-sticky. Divide the dough into 24 equal portions, shape them into round balls in the palm of your hand.
Step 2: Boil a pot of water and prepare a bowl of cold water. When the water is boiling, gently place the rounded dumplings in the pot, cook them until they float, then quickly transfer them to the bowl of cold water.
Step 3: Skewer the dumplings onto bamboo sticks, three dumplings per stick. Place the dumplings on a grilling rack, grill them evenly on all sides for about 4 minutes. Alternatively, you can brush cooking oil on the dumplings and bake them in the oven.
Step 4: Make the sauce
Place a pot on the stove and add soy sauce, sugar, mirin, and water. Mix cornstarch with water until it forms a slightly thick and smooth mixture. Once the soy sauce mixture is boiling, add the cornstarch mixture, stirring until the sauce thickens and becomes slightly glossy. Turn off the heat. Place the dumplings on a plate and drizzle the sauce over them for a delightful treat.
Freshly Baked Sticky Rice Dumplings
3. How to make kumquat sticky rice dumplings
Ingredients for making kumquat sticky rice dumplings:
- Fresh kumquats: 4 fruits;
- Glutinous rice flour: 100g;
- All-purpose flour: 40g;
- Granulated sugar: 200g;
- Steamed and mashed red beans sautéed with sugar: 50g;
- Cooking oil, orange-red food coloring, matcha powder.
Steps to make kumquat sticky rice dumplings
Step 1: Mix wheat flour and glutinous rice flour, then knead with hot water until soft and smooth. Divide the dough into 2 parts, a larger part for the kumquat and a smaller part for the leaves. Peel the kumquat, grate for juice, discard the seeds, and mix the juice with glutinous rice flour, wheat flour, and a little orange-red food coloring to give the dough an orange hue. Knead the dough until it becomes a soft and smooth block. Form it into round balls and flatten them to create the outer layer of the dumplings. Add matcha powder to the remaining dough to create a green color for the leaves.
Step 2: Shape the red bean paste into small balls, place them in the middle of the outer layer, and start shaping the dumplings. Shape them so that the bottom is slightly flat and the top protrudes like a kumquat. Use a toothpick to flatten the pointed end and create a small hole on the dumpling.
Step 3: Prepare matcha-flavored dough, divide it into small portions, and use a knife to carve them into four-pointed star shapes for the head. Carve leaf patterns with a knife to make it visually appealing and attach them to the head. Once the kumquat shape is formed, place it on a tray and steam it.
The finished product of making kumquat sticky rice dumplings.
Wishing you success with the sticky rice dumpling recipes!
