Spring Green Sticky Rice Dumplings
Soft, bouncy rice cakes tinted a vivid green and stuffed with either velvety sweet-bean paste or a rich savory mix of pork floss and salted egg. These delicate treats are traditionally made for the Qingming Festival but are perfect any time you crave a chewy, satisfying bite.
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Note: If making the sweet red bean filling, soak 200 g dried adzuki beans in cold water overnight before you begin.
Ingredients
Instructions
Prepare the sweet bean paste
Drain the soaked adzuki beans and cover with fresh water in a saucepan. Simmer for about 40 minutes until completely tender, then drain. While warm, mash the beans with the sugar until smooth. Set aside to cool.
Make the savory filling
Crumble the salted egg yolks into a bowl. Add the pork floss and mayonnaise and mix until the mixture holds together. Divide and roll into 12 small balls, roughly 15 g each.
Mix the green dough
In a large bowl, whisk together the glutinous rice flour and wheat starch. Stir in the spinach juice for color. Gradually pour in the hot water, stirring constantly, then knead until the dough is smooth, pliable, and feels as soft as an earlobe.
Fill and shape the dumplings
Divide the dough into 12 equal pieces, about 35 g each. Flatten a piece into a disc in your palm. Place a ball of filling in the center, then pinch the edges together to seal. Gently roll between your palms to form a smooth, round ball.
Steam and serve
Line a steamer basket with parchment or cabbage leaves to prevent sticking. Arrange the dumplings with space between them. Steam over medium-high heat for 15 minutes, or until the wrappers turn slightly translucent. Lightly brush with oil to keep them moist, and enjoy while warm.