Asian Desserts

Red Bean Sticky Rice Roll 豆沙糯米卷

I made some Purple Sweet Potato Mochi with my leftover sweet rice flour last week and yesterday I used it for some sticky rice roll. From previous experience I notice that treats made with Thai glutinous rice flour are more likely to become hard the next day and have to be softened in the microwave for a couple of seconds before serving. I’ve switched to Japanese sweet rice flour (mochiko flour) as the confections stay soft longer.
家中尚餘糯米粉,所以除了上星期做紫薯糯米糍外,昨天也做了豆沙糯米卷。以泰國糯米粉所做的食品通常隔了夜便變硬,需放進微波爐返熱數秒才可回軟,EC覺得日本糯米粉的製成品比較耐放,質地也特別柔軟。

This recipe can be easily tweaked to fit personal preference. I have included a small amount of oil so it won’t stick like crazy during kneading. For a firmer texture simply add less water. The amount of red bean paste filling could be as thick or as little as you like. I only spread a thin layer of filling as I didn’t like it too sweet. For a different flavor, you may add other fillings such as Lotus Seed Paste, Chestnut Paste and Purple Sweet Potato Paste. Rolling the dough in roasted coconut shreds or powdered peanut is also a good idea.
此食譜份量可依喜好調整,EC在配方加進少許食油(一定要淡味的)令揉搓時粉糰不會太黏手。若要糯米卷外型圓些挺身些便加少點水,愛吃豆沙的便多放一點(EC怕甜因此只是薄薄地抹上一層)。想改變口味更可用其他餡料如蓮蓉餡粟子餡紫薯餡等,也可沾上炒香椰絲或花生粉等等伴吃。


Red Bean Sticky Rice Roll
豆沙糯米卷

Makes 16
16個份量

Ingredients

120 g glutinous rice flour (I used Mochiko flour)
40 g rice flour
70 g granulated sugar (I used organic cane sugar)
185 g water
1 Tbsp grapeseed oil or any light tasting cooking oil
100 g red bean paste (see recipe here)
2 Tbsp cooked glutinous rice flour, for coating

材料

糯米粉 120克 (EC用日本mochiko糯米粉)
粘米粉 40克
細砂糖 70克 (EC用有機蔗糖)
水 185克
葡萄籽油或任何淡味食油 1湯匙
紅豆餡 100克(食譜可參考這裡)
糕粉(即炒熟糯米粉) 2湯匙(防沾用)

Directions 做法

Cook 2 tablespoons of glutinous rice flour in a non-stick skillet over medium low heat until the color turns light yellow. Remove from heat and set aside to cool completely.
將2湯匙糯米粉以不沾平底鑊中小火炒至微黃,盛起放涼備用。

Place glutinous rice flour and rice flour in a large mixing bowl then whisk to combine. Combine sugar and water in a saucepan and heat on low until sugar has dissolved. Pour warm sugar mixture and oil into the flour mixture in three parts and whisk until incorporated.
將糯米粉和粘米粉放大碗中拌勻,把水和糖在小鍋加熱至糖溶,與油一起分三次倒入粉中拌勻成順滑粉漿。

Transfer mixture into a thinly oiled plate. Cover with plastic wrap or aluminum foil and steam for 15 to 20 minutes.
把粉漿倒進已抹油的蒸碟中,包上保鮮紙或錫紙,隔水蒸十五至二十分鐘至熟。

Cool slightly then scrape the dough out. Knead dough until it is smooth and elastic (either knead the dough in a ziploc bag or wear plastic disposable gloves as the dough is very sticky).
粉糰不燙手後可刮出,放在食物袋中或帶上即棄膠手套揉搓至粉糰光滑有彈性。

While the dough is still warm, place it on a large piece of parchment paper and, with a rolling pin, roll dough into a rectangular sheet of 1/8″ thickness (place another piece of parchment paper on top if the dough sticks to the rolling pin).
趁粉糰還暖時放在烘焙紙上以擀麵棍壓成1/8“薄長方形(若粉糰黏着麵棍可多放一張烘焙紙在表面)。

Spread an even layer of red bean paste on top then roll up the sheet from the long edge into a log. Coat with cooked glutinous rice flour. Wrap log with plastic wrap (I cut the log in half) and refrigerate for 30 minutes to set.
平均抹上紅豆餡後從長的一端捲起成長條,平均沾上糕粉防黏再以保鮮紙包好(EC把長條切半),冷藏三十分鐘定形。

Remove plastic wrap and cut into 3 cm chunks, about 16 pieces, before serving.
取出切成三厘米小段(約十六份)即可享用。

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