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Glutinous Rice Flour (or Mochiko or Sweet Rice Flour)

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Sweet Coconut Rice Balls (Klepon)
---------------------------------
These sweet coconut rice balls are Indonesian. I've made them for parties 
and are delicious without being cloyingly sweet. I hope this is what you 
were looking for.

Adapted from The Southeast Asia Cookbook by Ruth Law

Sweet Coconut Rice Balls (Klepon)

makes about 20

1 1/2 cups glutinous rice flour
3/4 cup lukewarm thin coconut milk or water
Pinch of salt
2 drops green food coloring (optional)
4 Tb palm or dark brown sugar (approx.)
1 cup fresh coconut flakes (I used dried unsweetened dessicated coconut with 
good results)

Mix the flour, coconut milk, salt, & food coloring in a bowl. Stir together 
until the mixture becomes a firm but flexible dough.To shape the balls, 
take about 1 heaping tsp of the dough and roll it into a ball about 1 inch 
in diameter. With your finger, make a well in the center of the dough. 
Place 1/4 tsp of the sugar in the well. Pinch the opening together to 
enclose the sugar completely. Roll the ball in the palm of your hands. 
Prepare the remaining balls and set aside.In a saucepan, bring 8 cups 
of water to a boil. Drop about 10 balls at a time into the water & let cook 
approx. 2 mins, or until the balls float to the surface. With a slotted spoon, 
transfer the balls to a paper towel to drain. While they are still warm, roll 
them in the coconut flakes. Cool to room temp. and serve.

Posted by Jodie Kain to rec.food.recipes on 1996/01/31.


Dough for Dim Sum Wrappers
--------------------------
Francis Fong wrote:
>Does anyone have a recipe for the dough used to make dim sum wrappers 
>that uses rice flour? I want to make har gow (filled with shrimp). I know 
>it's based on using rice flour, but that's all I know.
>
>I sort of remember my mother using rice flour and water and I'm not sure 
>what else. She would then roll the dough out and cut it with a rice bowl. 
>The filling varied depending on what she wanted to do with it.

From Rhoda Yee's book, Dim Sum (Taylor and Ng, publishers), here are
recipes for the dough for dim sum wrappers. The ingredients can be
purchased at any Chinese grocery store. (Rhoda Yee's book also has
numerous recipes for dumpling fillings and illustrations on how to wrap the
dough around the fillings.)

Do-ahead notes: Dough can be kept at room temperature for 1 day if you
wrap it in plastic wrap. But I usually have fillings ready for wrapping
right away.

Comments: It is very important that the water for the dough be boiling
vigorously for several minutes before mixing with the starches. One sure
way to have just the right amount of water is by first having a larger
quantity than is called for in the recipe. Bring water to a rolling boil
for 5 minutes then measure off the proper amount, return the water to the
emptied pot, bring to a vigorous boil again, adding to starch mixture right
away. If the water is cooled off even for just a few seconds, the starch
will not get cooked and the dough will fall apart. (You'll see the dough
taking on a chalky white appearance instead of a transparent look. This
indicates it is properly cooked.)

To insure dough is rolled evenly, a tortilla press will work wonders!

Glutinous Rice Dough (2 recipes, salty and sweet)
  Yield:  2 1/2 to 3 doz. wrappers

 Salty dough:
   2 1/4 cups glutinous rice flour
   1/4 cup potato flour
   3/4 teaspoon salt
   1/2 teaspoon sugar
   1 1/2 cup boiling water

To make wrapper: Bring pot of water to a rolling boil for several
minutes. Meanwhile, combine the first 4 ingredients. Now, measure the
amount of water needed and return that to a boil and immediately pour the
boiling water over the dry ingredients. Mix well and knead the floured
board for 3 or 4 minutes.

 Sweet dough:
   2 cups glutinous rice flour
   1 1/2 mashed, cooked sweet potato (1 1/4 lb)
   1 cup brown sugar (lightly packed)
   1/4 cup water

To make the wrapper: Mix the first 2 ingredients in a bowl. Dissolve
brown sugar in water and bring to a rolling boil. Immediately add water to
flour mixture and stir until dough is firm. Knead lightly for a few
minutes until the dough is well mixed.

Comments: This dough is usually deep fried with meat or sweet fillings.
The texture is most interesting because the wrappers become soft and chewy
on the inside and crunchy and crispy on the outside.

Posted by Mary to rec.food.cooking on 1996/05/24.


Grilled Coconut Cake - Kanom Bah Bin
------------------------------------
I just bought It Rains Fishes, and I have the feeling that it will make
me very happy. The full title is It Rains Fishes: Legends, Traditions
and the Joys of Thai Cooking, and that's exactly what it is. Lots
of stuff about the lore associated with cooking, and a few recipes
interspersed. Section titles include: What to do when you are on
fire, The life-enhancing qualities of chillies; More squid tales,
Other thoughts on cleaning squid; Some important heart values, 
Food for soul and spirit. Gotta love that!

Already I have found a recipe that I'd been looking for for a long 
time. It's for a sweet called Khanom Bah Bin, or grilled coconut cake.

Grilled Coconut Cake - Kanom Bah Bin
------------------------------------
1 c. glutinous rice flour
1/2 c. rice flour
1 c. sugar
1/4 tsp. salt
1 large egg
2 c. finely shredded fresh coconut
1 c. limestone water (??) scented with 1/4 tsp
  bai dteuy (pandan leaf) essence, or 1 tsp vanilla
2-3 Tbsp peanut oil

Mix the two kinds of rice flour, sugar and salt together
and knead with the egg and shredded coconut. Slowly add
the limestone water, which has been scented with bai dteuy
essence or vanilla, and continue to knead until the mixture
is wet and the cream from the coconut meat is pressed out
and blended in with all the other ingredients.

Grease the heated surface of a griddle with peanut oil.  Drop
the coconut mixture onto the hot griddle, molding them into
small, flat rounds. Grill over low to medium heat until
golden brown. FLip over and grill the other side until also
browned. Best when served warm.

The coconut mixture can also be baked in a well greased pan
in the oven, at about 350 F for 20-30 minutes, depending on
the thickness of the cake. Brush a beaten egg yolk over
the top after the cake is cooked through, and bake another
5 minutes at 400F. Cut into small squares.

Posted by Sophie Laplante to rec.food.cooking on 1996/07/19.


Sesame Seed Puffs (Jeen Duey)
-----------------------------
Yield: 3 doz.
1 recipe sweet glutinous rice dough (below)

FILLING:
 2 c  Canned red bean paste (Dow-sah) or homemade (recipe follows)
      Sesame seeds
      Oil for deep frying

WRAPPING: Divide dough in half and separate each half into 12
portions. Roll each to form a ball. Flatten by hand to a 3 inch
round. Put 1 teaspoon of red bean paste in center, press opposite
sides together to seal. Roll again in palms to form a round ball.
Roll ball in sesame seeds. Repeat with rest of the dough.

COOKING: Heat oil in wok over medium heat (350 degrees in a deep
fryer). Deep fry four balls per batch, moving them constantly so
they do not stay at the bottom. After 2-3 minutes, balls will start
to float. Rotate them with chopsticks or a slotted spoon, gently
pushing them against the side of the wok. (This action will help the
balls retain a rounder shape). Continue frying them until the balls
attain a medium golden brown color. (Approximately 8-10 minutes.)
Drain on paper towel and cool for 5 minutes before serving.

DO AHEAD NOTES: Jeen Dueys can be made ahead and kept
refrigerated for several days. Reheat by deep frying or in oven at
350 degrees for 10 minutes.

Source: Dim Sum by Rhoda Fong Yee.

Sweet Glutinous Rice Dough
--------------------------
    2 c  Glutinous rice flour
1 1/2    Sweet potato; cooked;mashed (1-1/4 lb)
    1 c  Brown sugar (lightly packed)
  1/4 c  Water

Mix the first 2 ingredients in a bowl. Dissolve brown
sugar in water and bring to a rolling boil.  Immediately add water
to flour mixture and stir until dough is firm. Knead lightly for a
few minutes until dough is well mixed.
  
COMMENTS: This dough is usually deep fried with meat or
sweet fillings. The texture is most interesting because the wrappers
become soft and chewy on the inside and crunchy and crispy on the
outside.

Yield: 2 1/2 to 3 doz. wrappers.
Source: Dim Sum by Rhoda Fong Yee.

Red Bean Paste Filling
----------------------
Sweet red bean paste can be bought in the store, and used straight
from the can for filling, but this is how to make it from scratch.

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over
medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours,
or until beans are very soft. Strain the water from the beans, and
blend them into a puree in a blender or food processor.  Press the
puree through a sieve, discarding the skins, which will be left in the
sieve.  Place the puree in several layers of cheesecloth, and gently
squeeze to remove excess moisture. Place the thickened puree back into
the saucepan, together with the sugar and vegetable shortening, and
heat over low heat, stirring until it becomes a thick paste. Stir and
scrape vigourously so that it does not stick to the bottom.  Remove
from heat and let cool before using.

Posted by Ramone to rec.food.cooking on 1997/03/15.


Request: Kakimochi (Sweet Rice Flour) Cookies Recipe, Please
------------------------------------------------------------
Check out the Local Kine Grindzzz Home Page at
http://www.hotspots.hawaii.com/Yummy.html for some local-style 
recipes and dakine.

Posted by J B Lee of aloha.com to rec.food.cooking on 1996/08/21.


Mochi Cake
----------
1 lb mochiko 
2 1/2 cups sugar 
2 teaspoons baking powder 
1/2 cup butter or margarine, melted 
3 cups Island Fresh milk 
5 Island Fresh eggs, beaten 
2 teaspoons lemon extract 
1 teaspoon vanilla 
1 cup shredded coconut 

Preheat electric oven to 350 F. Grease a 13 x 9 x 2-inch pan. In a
large bowl, combine mochiko, sugar, and baking powder. Add remaining
ingredients; mix well. Pour into prepared pan. Bake for 1 hour;
cool. Makes 24 servings. 

From The Electric Kitchen; Hawaiian Electric Company, Inc.
at http://www.hei.com/heco/ekitchen/ekitchen.html [now dead]

Posted by J B Lee of aloha.com to rec.food.cooking on 1996/08/21.


Tikoy
-----
From our Manong bruddahs and titas.

2 boxes Mochiko or sweet rice flour, 16 oz. each
3 cups brown sugar (you can substitute white sugar)
2 pinches of salt
3 tablespoons vanilla
5 1/2 cup water
oil for frying

Combine Mochiko, sugar , salt and vanilla. Add water little at a time,
mixing constantly until blend well. Spray mold pan with non-stick
spray. Pour mixture into the mold. Steam until firm to the touch. (It
will be wet but you can use it right away. If you want it to be a
little dry, just leave it inside the fridge for a day or two,
uncovered.) Slice and fry until crunchy brown. You can use other
flavorings other than vanilla like almond or pineapple.

Posted by J B Lee of aloha.com to rec.food.cooking on 1996/08/21.


Coconut Mochi (Chichi Dango)
----------------------------
1 box (1 lb) mochi flour (mochiko)
2 1/2 cups sugar
1 teaspoon baking powder
1 can coconut milk
1 3/4 cups water
1 teaspoon vanilla (opt)

Procedure
Mix sugar, flour, and baking powder together (dry ingredients). Add
all the liquid ingredients mix until smooth. Poor into a greased
9"X13" pan and cover with foil. Bake one hour at 350 degrees F. When
cooked cut with a plastic knife (does not stick like a metal knife).
Maybe rolled in cornstarch individually and stored.

Posted by J B Lee of aloha.com to rec.food.cooking on 1996/08/21.


Mochiko Chicken
---------------
2 lbs. chicken thighs, deboned
4 T mochiko (Japanese sweet rice flower
4 T cornstarch
4 T sugar
5 T shoyu (soy sauce)
1/2 t salt
1/2 t MSG
2 eggs
1/4 cup green onion, chopped
2 clove garlic, minced or crushed

Debone chicken and cut each thigh into 2 or 3 pieces. Mix together
remaining ingredients and pour over chicken. Stir to mix and marinate
at least 5 hours. Heat about 1 inch of salad oil in skillet. Fry
pieces of chicken taken from marinade in sizzling oil. Turn to brown
evenly all sides until chicken is thoroughly cooked. Serve hot or
cold. 
From Our Golden Anniversary Favorite Recipes, originally published 
by the Maui Extension Homemakers' Council.

Posted by J B Lee of aloha.com to rec.food.cooking on 1996/08/21.


unfamiliar ingredients
----------------------
david b (dbethel@erinet.com) wrote:
> I'd like to get some suggestions/advice on how to use the following:
> Sweet Rice Flour (Blue star brand)

The most basic use is to make rice noodles. Make a dough with a little
water and flour, knead it, roll it out, and slice. Pretty easy.

Posted by Tom Brown of jhu.edu to rec.food.cooking on 1997/07/28.


Dila-Dila (Mochi Dessert)
-------------------------
2 cups mochiko (glutinous rice flour)
1/2 cup sugar
1 teaspoon baking powder
Dash of salt
3/4 to 1 cup water
2 cups freshly grated coconut
Sugar
Sesame seed

In a bowl, combine mochiko, the 1/2 cup sugar, baking powder, and salt.
Slowly add enough water to make a stiff dough.
Bring a pot of water to a boil. Shape dough into 1 1/2-inch balls;
flatten each ball into a patty. Drop several pieces at a time into
boiling water; cook until patties float. Remove and place in colander.
Run under cold water to cool; drain. Coat with coconut.
Repeat until all are cooked. Before serving, sprinkle with sugar and
sesame seed. Makes 8 servings. 

Got this from "The Electric Kitchen" (Hawaiian Electric Co., Inc)
http://www.hei.com/heco/ekitchen/ekitchen.html [now dead]
Posted by Jerry Roush of honeywell.com to rec.food.cooking on 1997/11/24.


Rice Noodles?
-------------
Heather wrote:
> I bought a big bag of glutinous rice flour thinking i had a recipe for
> making rice noodles or something with it and i have none!
> 
> Anyone have any ideas?
> I like fat chewy rice noodles.

Noodles? One book I have says this flour is NOT used for noodles; it is for
dim sum pastries. I kept looking in my cookbooks--I couldn't find one 
recipe! Hope someone else can help you.

Posted by Elizabeth Falkner to rec.food.cooking on 11 Feb 1998.


Ginataan Palarosdos or Bilo-bilo
--------------------------------
2 c glutinous rice flour and water 
2 big coconuts, grated 
1 c cubed ubi or gabi 
1 c cubed sweet potato 
1 c sliced saba banana 
1-1 1/2 c refined sugar 
1 c sliced jackfruit 
1/4 c rice flour dissolved in 1/2 c water 

Mix flour and water, form into small balls, then set aside. Extract pure
coconut milk by using coconut water. Set aside. Make second extraction by 
adding 2 cups water to pulp. To second extraction, add sugar, ubi, sweet 
potato, and banana. Let boil until cooked. Drain fruits. Let coconut milk 
boil again. When boiling add rice balls and jackfruit. Balls will come up 
to the surface when cooked. Add rice flour dissolved in water to thicken. 
Add pure coconut milk and let boil for 1 minute. 

Posted by Elizabeth Falkner to rec.food.cooking on 11 Feb 1998.


Sweet Rice, Glutinous Rice; Bought some, now what?
--------------------------------------------------
Mochi (sweet) rice is very popular here in Hawaii.

My Mom and my Wife both use a regular old rice cooker to cook mochi
rice, no real special tricks or secrets to it.

Posted by Spydaman of shaka.com to rec.food.cooking on 22 Mar 1998.


Japanese Red Beans and Rice
--------------------------- 
Cynthia and other Japanese food fans: The rice you had at the party
was called sekihan. It is served on special occasions throughout the
year in Japan (and it is delicious - especially if you like sticky things).
Here's a recipe I've adapted from Japanese Cooking by Susan Fuller Slack
and The Heart of Zen Cuisine by Soei Yoneda.
 

Sekihan
-------
1/2 cups azuki (small red beans)
about 3 1/2 cups water
3 cups sweet glutinous rice (mochi gome) **Regular rice isn't sticky enough**
  well rinsed, soaked for 1/2-1 hour, drained
3 1/2 cups water
1 tablespoon black dry-roasted sesame seeds
Shiso or watercress leaf for garnish, if desired
 
In a medium saucepan, combine beans and water; bring to a boil. Reduce heat
to low; simmer 45 minutes to one hour or until beans are soft but not
completely cooked. Cool to room temperature. Drain beans, reserving the
liquid. Mix the beans, drained rice and water with 3 tablespoons of the
bean's cooking liquid. Cook in rice steamer in the usual manner.
Spread the cooked beans and rice into a decorative shallow dish or
laquer tray. Sprinkle with the sesame seeds, garnish and serve.
 
If you don't have a rice cooker, you can cook this is a pot on the stove
as you would regualr rice. Just use the proportion of water to rice given
here, not the usual Western 2 parts water to one part rice. The rice has
already been soaked, so it needs less water to cook. Makes 6-8 Servings.

From: SOAR: The Searchable Online Archive of Recipes


Bibingkang Malagkit (Glutinous Rice Cake)
-----------------------------------------
4 cups coconut milk
1/2 tsp. salt
3/4 cup brown sugar, packed
2 cups malagkit (glutinous) rice

Topping

1/2 cup brown sugar, packed
3/4 cup thick coconut milk

In a large heavy pot, bring coconut milk to a boil. Add salt and malagkit 
rice. Cook on medium heat, stirring until rice is almost dry for about 15 
to 20 minutes.

Stir in 3/4 cup brown sugar. Lower heat and cook covered for 10 minutes.

Spread cooked rice in a greased foil-lined 9" x 13" oblong pan.

For topping: Combine 1/2 cup brown sugar with 3/4 cup thick coconut milk. 
Pour on cooked rice in pan, spreading to cover top evenly.

Broil in the oven for 3 to 5 minutes or until top starts to brown. Watch it
carefully. It will burn easily.

Let cake cool before cutting into squares. Serves 6 to 8.

From: Filipino Recipes


The Down-Home Mochi Recipe
--------------------------
Do you have an incurable sweet tooth, by now?

MOCHI, a traditional Japanese New Year's treat made from sweet rice,
may be just what's needed, to bring your tastebuds gently down to earth.

MOCHI is delightfully sticky, chewy and subtly sweet. More than any food, I
credit mochi with giving me the whole-grain satisfaction that enabled me to
get unhooked from a lifelong sweet addiction.

Store-bought MOCHI is ultra-convient but not gluten free or safe as one
person told us. It comes in many flavors. You just pop it in the oven looking
like a brick, and it puffs up into a wonderfully crunchy snack.

But homemade MOCHI (mo-chee) is an experience to rival the old fashioned ice
cream freezer. On special occasions, I like to gather some friendly folks
and share the fun:

The Down-Home Mochi Recipe
--------------------------
2 c sweet brown rice
2 & 1/8 c water
pinch of salt (i omit)

DECORATIONS:
raisins
cinnamon
pumpkin seeds
sesame seeds
sunflower seeds

Wash & drain rice. Pressure-cook by starting it on low flame for 30 min. 
Then turn to high and bring up to pressure. Reduce heat to simmer,put a
flame spreader underneath and cook 20 min more, then let it come down from
pressure on its own.

Gather your friends round,now,and turn the steaming sweet rice into a big
suribachi. Take turns passing the bowl and pounding as it gets sticky and
taffy-like. When everybody agrees it's done (the smoother the better), turn
the oven on.

Make cookie-size shapes and press them flat onto a well-oiled cookie sheet.
Decorate,then bake at 400 for 20-30 minutes, until puffed and crispy on 
top. Eat 'm hot!

Posted by Jody (flowers4jody) to the Celiac list on 14 Nov 1999.
 

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