Hi Michel    9/18/2016

A missed post

 
ml> Acceptable dumplings - reasonable tasting and with
ml> machine-made wrappers better than what some kitchens
ml> can come up with but not so good as what an expert 
ml> would make - are now not difficult to find.
******** Warning!  Lines omitted here *******
ml> Every once in a while it's worthwhile to go and be
ml> reminded of the excellences that can come from
ml> human endeavors.

Oh my, yes, and asian food is probably our most loved food.

We went often to Bistro Chakara and Han Bistro for dumplings, steamed buns,
etc... mostly appetizers, but now we are concerned about sudden changes at
both.  And to Roch for Nancy's favorite places.  And to Geneva, and
Canandaigua for different, unusual places.  Going out for good food is a
delight.  Altho' I will admit we avoid big city Rochester, except for
meeting Nancy.


 Burt  













> Glutinous Rice Ball (Tangyuan) with Sesame Peanuts
> cat: dim sum, holiday
> servings: 4 to 5
> 
> For the glutinous rice balls
> 3 Tb Peanut Butter
> 2 Tb Instant Sesame Powder
> 2 Tb Icing Sugar
> 3 Tb Toasted Sesame Seeds
> 400 g Glutinous Rice Flour
> For the syrup
> 1 piece ginger
> 150 g Brown Sugar
> 1 piece Mandarin Orange Peel
> 
> Tangyuan can be unfilled or filled, fillings can include
> red bean paste, chopped peanuts and sugar, sesame paste
> (ground black sesame seeds mixed with lard), rock sugar
> (which would create a hot, melting caramel-like filling),
> etc. We used peanut butter and instant sesame powder
> which gives a strong peanut butter taste.
> 
> To the Chinese, Glutinous rice ball (tangyuan) is eaten
> all year round, although it is commonly associated with
> the Chinese New Year, and the Lantern Festival.
> 
> Glutinous rice ball is made by mixing glutinous rice
> flour with a small amount of water and form into balls
> and is then cooked in boiling water and served in
> syrup water.
> 
> Mix up peanut butter, instant sesame powder, and icing
> sugar and form into 20 small pieces. You then roll the
> smalls pieces into balls and then roll it on the sesame
> seed so that it's all coated. This is the filling for
> the rice ball. It's recommended that you chill this
> fillings so that it easier to handle as it is very soft.
> 
> Making the glutinouse rice ball coating is an iterative
> process in which you make one layer at a time until the
> size of the ball is double the filling size. You need
> to make sure that there are no cracks on the surface.
> 
> You first put the glutinous rice flour in a bowl. Add
> each filling at a time, swirl it around the flour to
> coat it. You then take the coated balls and dip it into
> cold water for a second and then put it back into the
> flour for further coating. Repeat this until the size of
> the ball is double the size of the filling. We repeated
> these steps at least ten times for each ball.
> 
> The rice balls need to to cooked in boling water. You
> will know when it's ready when the balls floats to the
> top of the pot. To prepare the syrup, you just need to
> boil the ginger, brown sugar and mandarin orange peel
> together until the sugar is dissolved. Boil it on 4 c
> of water.
> 
> To serve, just put in the rice balls into the syrup.
> 
> I know this has a lot of steps and not a 15 minute thingy
> but I hope you will give this a try. It's fun doing it.
> To add a bit of fun, you could also add colouring to the
> flour so that you can make multi-coloured ones. I think
> the kids will like it. It's very sweet and peanut buttery.
> 
> chowtimes. net