Baked Glutinous Rice Dumplings Recipe

Courtesy of Flavor and Fortune Magazine, the Chinese food magazine

½ pound glutinous rice
1 tablespoon sugar (optional)
1 cup chicken or vegetable broth
3 salted duck egg yolks, simmered for fifteen
minutes (or ten pigeon eggs, hard-cooked,
then cut in half)
1 tablespoon black sesame seeds
3 tablespoons sugar
1 tablespoon thin soy sauce
1 two-inch square ground or finely minced
sheet of green seaweed

Soak glutinous rice in four cups of water for two or more hours, then drain the rice. Put rice in a pot with the broth and simmer until the rice is soft. Mash the duck egg yolks, and mix with the rice and the sesame seeds. Divide into 20 portions and roll into balls. If using pigeon eggs, put half a hard-cooked egg in the center before rolling the rice mixture. Put on a baking sheet with sides. Mix sugar and the thin soy sauce and pour over the rice balls. Bake at 400 degrees F for about seven minutes. Remove to a fancy serving plate, sprinkle the seaweed on the rice balls and serve while still hot.