BAKED GLUTINOUS RICE DUMPLINGS |
|
Ingredients
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 |
Method:
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. |
