Chinese Doughnut With Glutinious Rice

I love glutinious rice and also Hum Cheem Paeng/Chinese Doughnut, so a combination of these two satisfy my craving at one go, how wonderful.  But, what are they called in chinese?  I thought it is called 'Kap Sum Choong'  but my dear friend, Peng, said it is called ' Kap Choong'.  I know that someone out there knows the name.  Help!!!!!

Ingredients:

1/2 recipe of Hum Cheem Paeng II
1 cup glutinious rice - soaked
2 tbsp sugar
1 tsp salt

Method:

Put the soaked glutinious rice, sugar, salt and enough water to come to just above the rice, in the rice cooker and cook rice until done.

Remove and let cool slightly.  While still warm, form into a log.

Roll the hum cheem paeng dough out into a rectangular shape, the length of the glutinious rice log, the width should be just enough to wrap up the glutionious log.  Pinch the seames tightly to seal.

Cut into 3/4  - 1 inch pieces and roll each piece out slightly and form them back into shape.

Dust away as much bench flour as possible before deep frying.

Deep fry on medium heat and keep turning hum cheem paeng for even browning.

Enjoy.

Serves

Sesame Balls

It is the most delightful moment when a recipe is successful and i can't wait to share.  This will not be possible if i do not have generous friends who have shared many of their tested recipes and tt from Playing With My Food is my 'sifu' who so graciously emailed me this recipe.  Thank you, tt, they were the best, with all the tips provided by you, these balls puffed up so well and they tasted umpteen times better than the dim sum restaurants.  The family prefers the red bean filling and the restaurants strangely make them with either lotus or mung bean paste, so i had to make red bean filling.

Ingredients:


454 g glutinious rice flour
3 tbsp rice flour
2 tsp baking powder
200 g sugar
450 g water
1/2 tsp salt
2 tbsp oil
1/2 cup potato flakes (the kind used to make mashed potatoes)

Filling:

1 cup red bean
1 - 1 1/2 cups sugar
a pinch of salt

Method:

To prepare the filling:

Wash the red beans and put in the pressure cooker with enough water to cover the beans.

Cook uncovered for 10 minutes, then drain away the water.
Put the drained parboiled red beans back into the pressure cooker and add in 3 cups water.

Close the lid and pressurized for 30 minutes.  Release pressure before opening the lid.

Using a sieve or a slotted spoon, remove the beans into a large microwave-safe bowl.

Add sugar and cook in the microwave on high until mixture is paste.  Start with 5 mins at a time, stirring after every interval.  Reduce the time as the mixture gets drier.

Cool before using.

To prepare the dough:

Mix together glutinious flour, rice flour and baking powder.

Bring water  with sugar, oil  and  salt to the boil, add potato flakes. Stir to dissolve the potato. Immediately pour the hot mixture into the flour and mix until the flour absorbs all of the water.

Rest dough until it's cool enough to handle, then knead to make a smooth dough.(Dough is less pliable if it is kept for later use, perhaps it is only a problem for me cos of where i am - no humidity and i would advice that all the dough should be wrapped)

To make the balls:

wet your hands with water and take a piece of dough.

Wrap the filling and roll in sesame seeds.

Fry until golden,  The frying time should take at least 15-20 mins, if it cooks faster then that the oil is too hot and your balls will not be hollow and will be soft as soon as you take it out of the oil. Press the balls against the wok with the ladle and it will puff up and keep stirring the balls for even browning.

Serves

Steamed Ground Pork With Cuttlefish/Yau Yee Cheng Gee Yoke

Before i proceed further with this text, i would like to apologise for my absence and would like to thank all the well wishes and prayers for my mom.  My Mom is now resting in peace and my daughter and me are glad that we get to spend a few days with her before she passed on.  My Mom was such a considerate person and she had never ever wanted to 'mah fan' her children especially me.  She must have wanted me to know that she is now in peace.  Thank you Mom for being such a lovely mother and bringing us up to be meaningful human beings, may you rest in peace.  I would like to thank all my siblings, their better half and children, and relatives who came from far and near and giving me an opportunity to connect to you all. Although we may be thousand of miles away, you all are always in my thoughts and have a special place in my heart.

This dish is one of the dish that my mom would cook and i would like to share this simple and yet so delicious served with white rice.  In the good old days before meat grinder or food processor, my mom would chop the pork with her cleaver, the one and only knife in the kitchen. Somehow pork chopped with a chinese cleaver tasted so much better when steamed, perhaps it is the love put in.

Ingredients:

1/2 lb/8 ozs ground pork
1 piece of cuttlefish(tieu pean) - washed, soaked until soft and then shred.
2 tbsp light soya sauce
1/2 tsp sugar
1 tbsp tapioca starch/cornstarch
1/4 tsp ground pepper
1 tsp sesame oil
2 - 3 slices of ginger - shredded

Method:

Mix all the ingredients in  ceramic dish/plate which can fit in your rice cooker and put the shredded ginger on top.. Alternatively, you can use a regular steamer or a wok to steam this dish.

Put in this prepared dish on top of the rice when the rice is  not cooked totally and the rice cooker's cooked function is not done. You must put this dish in time so that the residue heat from the rice will cook the pork.

Remove from rice cooker and serve hot.

Serves