Rice Dumpling Fritters Recipe

Rice Dumpling Fritters Recipe

Ingredients :

500g

250g

250g

 

Batter

250g

2 teaspoon

1/4 cup

2 tablespoons

1 cup

1 teaspoon

 

Seasoning

2 teaspoons

2 tablespoons

1/4 teaspoon

2 teaspoons

1 tablespoon

 

Wrapping

1 bundle

1 bundle

Glutinous rice

Belly pork

Split mung beans

 

 

Flour

Baking powder

Cooking oil

Cornflour

Water

Salt

 

 

Salt

Cooking oil

Pepper

Sugar

Five-spice powder

 

 

Bamboo leaves

Straws

Method :
  • Wash and soak the glutinous rice in the water.

  • Drain and mix with 1/3 of the seasoning.

  • Soak the split mung beans in warm water for a few hours to remove the shells.

  • Clean and drain. Mix evenly with another 1/3 of the seasoning.

  • Cut the belly pork into large chunks and sauté with the remaining seasoning.

  • Wash the bamboo leaves and blanch in boiling water until soft, then drain

  • Place one leaf on top of another and fold them together to form a cone shape.

  • Put in 2 tablespoons glutinous rice, 1 tablespoon split mung beans and fill the center with pork.

  • Cover with 1 tablespoon  split mung beans and 2 tablespoons glutinous rice.

  • Fold in the leaves to cover the top and tie firmly with a straw.

  • Fill a deep saucepan with water to three-quarters full.

  • Boil the dumplings for 6 hours over high heat. Drain and leave to cool.

  • To make the batter, sift the flour, cornflour and baking powder into a mixing bowl.

  • Add the water, oil and salt and stir well.

  • Set aside to prove for 1 hour.

  • cut each dumpling into quarters and dip in the batter.

  • Remove and deep-fry in hot oil until golden brown.

  • Drain and serve hot with spicy salt.

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