Tag: steamed

Happy Early Chinese(Lunar) New Year!

The Lunar New Year starts on Thursday, February 19 this year, but I think I should give everyone advanced notice so they can start buying ingredients for making rice cake now 😉

I was talking to a friend about really wanting to make ‘rice cake,’ and she (I actually forget who, now) asked, “Do you mean the diet food?” I had to quickly correct her and tell her, no, definitely not the diet food- anything but! This rice cake is made of sticky rice flour, or glutinous rice flour (which does not contain gluten in it, contrary to its possibly deceptive name). Sticky rice is even more carb-laden then regular rice- weee! Like its “regular” rice counterpart, long grain sticky rice is less sticky than short grain sticky rice, and this stickier short grain rice is ground up to produce what we formally call glutinous rice flour. Glutinous rice flour (糯米粉) is used to make the super chewy foods: yuan zijian dui, flat rice noodles, mochi and both sweet and savory nian gao (rice cake). I can’t think of anything else at the moment- feel free to chime in on other uses in the comment box!

I love QQ or “chewy” (for lack of a better translation) foods, such as those made from glutinous rice flour, and I love red bean, so I really love 紅豆年糕。Every year, one of our parents’ grandmotherly friends would make it around the Lunar New Year, and give a “loaf” to us, which was wrapped in plastic wrap and in a brown paper bag. It was the humblest of packaging for a tasty treat made with love.

We would slice the rice cake and coat it in egg and a tiny bit of flour, then pan-fry it until the insides were gooey, and the outside a nice golden brown. Dusted with a light powdering of confectioner’s sugar, this made for a great dessert or breakfast!

Every year since I’ve been away from California, my aunt sends me a package with new year candies and this rice cake. Thank you, Auntie R! I figure it is time for me to make it on my own.

T’s family said that this rice cake had just the right level of sweetness, and had a great amount of red beany taste. Make it, won’t you please?

 

hong dou nian gao 紅豆年糕 蒸

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Pearl Meatballs (zhen1zhu1wan2zi 珍珠丸子)

When I was still single and living with 2 other girls, my housemate Lily made zhen zhu wan zi and shared some with me. I suppose they are named pearl meatballs because they look like pearls due to the sticky rice coating! I would also dub them porcupine meatballs, because they also remind me of porcupines..

I think they are from Hubei, China, where my grandma was born. Regardless of their origin, they are pretty tasty. This dish still requires some Asian market ingredients, but is one of the easiest dishes involving sticky rice that I am familiar with. These meatballs are slightly fancier than “regular” Chinese meatballs, but only take a bit more time for a taste and appearance that are so worth it, in my opinion! If you like rolling snickerdoodle dough in cinnamon sugar, this recipe is for you 😉 I am sorry that there are no water chestnuts in this recipe, because Tim doesn’t like them. But, if you want to get some, chop up 5-6 water chestnuts to add to the filling ingredients.

Cooking, especially Chinese cooking, is a good fit for me in the sense that I don’t like to follow all the directions all the time, and I like to make substitutions when it’s more convenient! Please refer to the notes and substitutions sections for some tips for the like-minded.

Zhen Zhu Wan Zi Pearl Meatballs
Fresh out of the steamer, minus two! (One for Tim, one for me)

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