Glutinous Balls(loh mai chi)

I have this recipe for a long time, until now I'm try to make it for the first time. Normally we will get it in Chinatown for £1.00 per piece and the taste is not that good especially the texture of outer skin, is hard and thick. This recipe coming out so good, the texture so soft and nice, my monsters love it so much. 

Adapted from: Honey Bee Sweets

For the skin
(Make 24 pieces, if you prefer more bigger size then will make 12 pieces)

250 gm glutinous rice flour
500 ml water
80 gm sugar (I'm use 60 gm)

For the Filling

500 gm toasted peanuts, skin removed and grounded (have half of the peanut filling left over, will half the amount next time)
100 gm toasted sesame seeds, grounded
150 gm icing sugar, sifted (I'm use granulated sugar)

Flour for coating

500 gm rice flour, fry the flour till very dry and let to cool.

Method for Skin:

1. Mix all the ingredients until well combined.
2. Pour into a greased steaming tray and steam with medium heat for 45 minutes or until cooked.
3. Leave to cool and pour into the flour for coating.
4. Use a greased scissors, cut into 24 equal portions

Method for wrapping:

1. Take a portion of the cooled kueh and flatted into disc.
2. Place a tablespoon of peanut filling in the center and wrap it up by sealing the ends properly.
3. Then coat is again with the flour before putting into a small paper liners.

Notes:

When coming to wrapping I'm saw the lady at the pasar malam how to wrap the balls. First put the kueh on center of your palm then put the peanut filling on top and press with your thumb on the filling. I can put 2 tablespoon of filling by this way. The result coming out the outer is soft and thin with lots of peanut filling.

Nian Gao Taro Rolls

This is the second recipe to use my Chinese New Year nian gao, thanks Wendy for the recipe coming out so good. My monsters love it.

Adapted from : Wendyinkk
(Make 28 to 30 rolls)

Taro Filling

500 gm taro(cleaned weight)
100 gm fresh grated coconut (I'm not using fresh coconut because can't get it here. Just use the readymake)
2 tablespoon sugar
1/3 to 1/2 teaspoon (use 1/3 tsp first, taste and add more if needed)

Method for taro filling

1. Slice the taro and steam until cooked or soft.
2. Mash taro while it's hot and put in grated coconut, salt and sugar. Mix until well combined. Set aside.

300 gm nian gao, cut into 2 inch long strips

Spring roll wrappers (I'm using the large size and cut to four pieces)

Egg white to brush on edges

Method for wrapping

1. Place wrapper onto a flat surface.
2. Place 1 tablespoon of taro filling on the wrapper(around 20 gm), lightly spread it out.
3. Place 1 piece of nian gao on top and wrap.
4. Brush edge with egg white before rolling up.
5. Fry the prepared rolls in medium low heat until golden color.

Note: 

Remember to cover the spring rolls pastry while you work out the roll with wet cloth because is easy to dry up.

If the mashed taro too dry, you can add some water to make it soft but must be slowly don't make it too wet.