Sweet Rice Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 10.81 g | (11 %) | ||
| Fat | 45.08 g | (39 %) | ||
| Carbohydrates | 75.45 g | (50 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 6.53 g | (22 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.96 mg | (16 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 5.52 mg | (46 %) | ||
| Vitamin B₆ | 0.48 mg | (34 %) | ||
| Folate | 18.12 μg | (6 %) | ||
| Pantothenic acid | 1.09 mg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1.42 mg | (1 %) | ||
| Potassium | 314.15 mg | (8 %) | ||
| Calcium | 47.32 mg | (5 %) | ||
| Magnesium | 88.77 mg | (30 %) | ||
| Iron | 15.01 mg | (100 %) | ||
| Zinc | 1.87 mg | (23 %) | ||
| Saturated fatty acids | 18.81 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 50 grams Walnut
- 250 grams Rice flour
- 50 grams Tapioca starch
- 200 milliliters Coconut milk
- 2 Tbsps sugar
- salt
- 3 Tbsps vegetable oil
- 4 Tbsps light Sesame seeds
- 4 Tbsps black Sesame seeds
- 4 Tbsps Shredded coconut
Preparation steps
Heat beans, coconut milk, sugar, salt and 150 ml (approximately 5 ounces) of water in a small pan over low heat, stirring occasionally, for about 30 minutes. When liquid is almost evaporated, mash beans with a fork and let cool. Use a spoon to form hazelnut-sized portions of mixture and chill.
Boil 1/4 liter (approximately 1 cup) of water in a saucepan. Combine 2 tablespoons rice flour and 1/8 liter (approximately 1/2 cup) of water. Remove boiling water from heat and stir in rice flour water. Boil again and stir in remaining rice flour. Remove from heat and stir in starch and oil. Knead for 10 minutes and let rest.
Slice ginger. Boil ginger, sugar and 600 ml (approximately 2 1/2 cups) of water for 10 minutes.
Roll out dough to form a 4 cm (approximately 1 1/2 inch) thick roll and cut into 1/2 cm (approximately 1/2 inch) thick slices. Press a bean ball into each and seal. Boil in salted water for about 15 minutes.
Toast sesame seeds in a dry frying pan. Remove and let cool.
Remove and drain dumplings. Roll in coconut and sesame seeds. Serve with ginger syrup.
