Place a heaped spoonful of peanut filling in the centre, then gather the edges over the filling, pinch together and seal. Drop the balls into boiling water. Then turn off heat and set aside. Divide dough into small equal portions, the size of large limes. Sign up here. The kueh is pretty similar to mochi texture, but its softer and probably much more sticky due to … Some recipes require cooking the glutinous rice first, then steam the rice after assembling the cooked rice with chicken and other ingredients. Just know that the whole rice dough is super sticky and so as long as you pinch hard at the seams, the mochi will close. Loh Mai Chi (糯米糍) In case any one of you have no idea what is Loh Mai Chi(糯米糍), it is actually slightly sweetened glutinous rice kuehs encasing sweeten roasted ground peanuts. The outer shell is only slightly sweetened, but how sweet you want to make the filling is really up to you. When slightly cool, coat with extra glutinous rice flour. Lo Mai Gai is a popular and super tasty dimsum dish of steamed glutinous rice topped with Chinese sausage and dark soy sauce chicken and mushrooms. Put in about 1 tablespoon of filling and close the mochi by pinching at the seams. Asians love glutinous rice desserts, and one of the most recognizable is mochi. For the filling: While the mochi cooks, prepare the filling by mixing the peanuts, sugar, sesame seeds and desiccated coconut. My family loved it. Instead of … If it's still a mess, and it very well could be if this is your first time, know that you will be rolling the whole thing in coconut afterwards, so any minor imperfections you have will be covered. Ingredients to prepare in advance Prepare the sugar and sesame seeds/peanut mixture in advance and store them separately in airtight containers. Forgot your password? Menara Star, 15 Jalan 16/11, Petaling Jaya 46350 Selangor. Divide dough into small equal portions, the size of large limes. 5 black mushroom (soaked overnight)  – After soaking overnight, your mushroom size will double, sliced it then. In a separate bowl, combine glutinous rice flour, rice flour and custard powder. Combine both types of sifted flours in a mixing bowl. Place a tablespoon of filling in the centre of each piece of dough. For the mochi: In a pot, whisk together the non-dairy milk, coconut milk, sugar and oil. Drop into desiccated coconut to coat the outside. Pour hot milk mixture over the flour mixture and combine with a spatula until a smooth paste forms. Turn off heat and let mochi mixture cool. It is a very popular Chinese style Lo Mai Fun recipe… This type of Dim sum is what we called Lo Mai Gai over here. Register and Login to Save your Recipes, Shop and more. To assemble: Put mochi between 2 sheets of plastic wrap and roll into circular disks about 3/8-inch thick. Combine both types of sifted flours in a mixing bowl. Like I said in the video, if some of the filling tries to spill out, just keep grabbing more bits of the mochi and continue pinching to close that seam. Wrap up pieces well and shape into small round balls. Your email address will not be published. Combine both types of sifted flours in a mixing bowl. Required fields are marked *. I changed the way the glutinous rice is prepared. Divide dough into small equal portions, the size of large limes. When they float, remove and set aside. Peanut Mochi is just one of many ingenious mochi combinations out there, and it's very easy to make. Put paste onto an oiled plate and place into a steamer on medium high for 10 minutes. It was on my to-do list for a while as I had mentioned this dish in my Savory Steamed Glutinous Rice post way back in February of 2011. The biggest tip I can give when making these guys is to get those plastic gloves you see the people at the deli counter use. Do note that sesame seeds and peanuts … Gradually add in water and knead into a soft and pliable dough. When I was young, "luo mai chi-s" or these soft, peanut-filled mochi balls were one of my favorite items to get at the Chinese bakery. Don't have account ? Place into cupcake paper and serve. Save my name and email in this browser for the next time I comment. The advantage of these recipes is that the rice will cook faster resulting the rice to be moister and more digestible than steaming it from scratch. Serve immediately. Lo Mai Gai (steamed sticky rice in lotus leaf),one of the most classic and popular dish in dim sum halls, is easy to make at home. 3/4 cup + 2 tablespoons cup non-dairy milk, 3/4 cup + 2 tablespoons glutinous rice flour, 1 tablespoon instant custard powder (vegan), can be omitted, 3 tablespoons + 1 teaspoon desiccated coconut. Your email address will not be published. I am trying lo mai gai for the first time and this recipe is spot on in terms of taste and clear instructions w pictures. The pillow-y, outside dough is actually made from rice flour. It's nearly impossible to work with the sticky rice dough otherwise. Place a … If you're a greedy eater like I am, you try to fill up the mochi the most you can (and I've had many exploding mochi dumpling moments). Reset it here. Gradually add in water and knead into a soft and pliable dough. Alternatively you could coat the entire portion of dough with flour, place it on the table and cut into equal portions then proceed from there (about 10 portions to make med-large Loh Mai Chi). Gluten-Free, Vegan and just plain tasty, it’s no wonder that this Peanut Mochi with Coconut, or Nuo Mi Ci (糯米糍) is so popular. I finally made Lo Mai Gai (Steamed Glutinous Rice with Chicken). Bring to a boil. The filling is a mix of crunchy peanuts, sesame seeds, coconut and a bit of sugar. In Malaysia, we place the chicken, Chinese sausage, and mushroom in small steel bowls, then topped with the glutinous rice and steam. It contains all sorts of yum ingredients sticky rice, chicken, sweet sausage (lop cheong), Chinese cured pork belly (lop yok), salted egg yolk and shiitake mushrooms.


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