Snow skin dumplings
– bing pi gao
This recipe uses a walnut-shaped mould and coffee-flavoured milk for a rich smooth taste. Choose a fl avoured milk of your choice and mould each dumpling into any desired shape to create your own version of this delightful treat.
Makes about 16 dumplings
– Rice flour 75 g (22/3 oz)
– Glutinous rice flour 45 g (11/2 oz)
– Wheat starch 30 g (1 oz)
– Full cream milk of desired flavour 275 ml (91/3 fl oz)
– Sugar 75 g (22/3 oz)
– Butter 30 g (1 oz)
– Lotus, red bean or green tea paste 200 g (7 oz)
Mix all ingredients, except the fi lling, in a mixing bowl. Stir to mix well. Cover and cook for 10 minutes over high heat, stirring every 2–3 minutes, until the dough is no longer watery.
Knead dough until smooth.
Roll dough into a long cylinder about 2 cm (14/5 in) in diameter. Cut out smaller pieces, each of about 2 cm (14/5 in in) long.
Lightly fl atten each piece into a 0.5 cm (1/4 in) thick round disc.
Scoop a small dollop of fi lling onto the centre of each dough round. Seal the fi lling and mould into desired shape. Repeat until all ingredients are used up.
Garnish as desired and serve immediately.
Food: Snow skin dumplings