The texture of these glutinous rice balls is heavenly, as is the hint of white chocolate and coconut.
- 105 g (1½ cups) shredded coconut
- 2 tbsp peanut butter
- 1 tbsp Chinese yellow oil (see Note) or vegetable oil
- 250 g glutinous rice flour (see Note)
- 20 white chocolate melts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
DRINK (Tea) Refreshing tea — an exquisite combination that helps clear the heat of the body. (Wine) 2011 Two Hands Moscato — a fresh, floral sweet wine with a crisp finish.
To make topping, place coconut, peanut butter and oil in a bowl and mix until combined. Set aside until needed.
Place flour in a bowl and make a well in the centre. Add enough of 250 ml lukewarm water to form a soft dough. Turn out onto a lightly floured work surface and shape into a 2 cm-wide log. Cut into 20 x 2 cm pieces and loosely cover with plastic wrap to prevent drying out.
Working with one piece of dough at a time, flatten slightly in your palm, then place a white chocolate melt in the centre and fold up to enclose filling. Shape into a ball and place on a greased square of baking paper slightly larger than the dumpling. Place on an oven tray. Repeat with remaining dough and chocolate.
Working in batches, place dumplings on their individual paper squares in a steamer set over a pan of simmering water and steam for 8 minutes or until tender and glossy. Sprinkle dumplings with the coconut and peanut mixture, to serve.
• Chinese yellow oil and glutinous rice flour are available from Asian food shops.
Also written by Xiang Le Chen. Photography by Derek Swalwell. Tea and wine suggestions by Kaki Wong, Yanan Zhou, Susan Wilks and Oliver Wang.