Ginkgo & Longan Mini Sweet Rice Dumpling

Oh wow, time just flies! I still remember the last rice dumpling I published on last year around this time. If I'm not mistaken there's no one reading my post! =( But I'm so glad I finally met so many foodie friends from all around the world by this time of the year. I have no doubt how fortunate I am to have all of you around. I enjoy every moment of it. And here's something nice & sweet to go along with our yearly Dumpling Festival celebration, which is fall on the coming 16th of June.

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Here's the recipe.

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Ingredients :

(A)

230gm glutinous rice flour

75gm rice flour

15ml corn oil

(B)

300ml water

125gm sugar

5 pandan leaves/ 1 tspn pandan extract

(C)

70gm fresh ginkgo nuts (I used 1 packet)

25gm dried longan

* extra cooking oil for hand coating.

Method :

- combine ingredients (A) in a mixing bowl untill oil totally combined.

- combine ingredients (B) in a saucepan and boil till sugar dissolved.

- slowly stir in ingredients (B) into (A) untill form a sticky soft dough.

- then add in ingredients (C) and mix untill combined.

- now, fold a piece of bamboo leaf into a cone shape.

- add a ball of dough and shape into a triangle, then secure with a string

- steam the prepared dumplings over rapid boiling water for 15 mins.

- then leave cool and serve with palm sugar syrup.

Ingredients for Palm Sugar Syrup :

100gm palm sugar

2 tbsp water

50gm thick coconut milk

( combine all ingredients in a saucepan and boil untill thicken.)

I only used three quarter for the longan & ginkgo nuts flavour. The other one quarter I used red bean paste for fillings. Pretty nice though! I still think the longan flavour dumpling quite unique. My daughter took a few of that and ME...haha.... I ate four straight! haha.... Hey, don't laugh! Hopefully, I don't look like BIG MAMA by the end of the year.