-
1
1.
-
2
Pick clean and wash the beans.
-
3
Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours.
-
4
Drain and rinse the beans.
-
5
2.
-
6
Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them.
-
7
The puree should be extremely smooth, light, and fluffy.
-
8
Transfer to a large bowl.
-
9
3.
-
10
Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it.
-
11
Hold the sieve under cold running water right in the kitchen sink.
-
12
Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth.
-
13
Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste.
-
14
Beat the bean and rice mixture thoroughly.
-
15
Add salt if desired.
-
16
Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
-
17
4.
-
18
When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula.
-
19
(Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.)
-
20
Let the batter rest for 4 to 5 minutes.
-
21
5.
-
22
While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks.
-
23
Each piece of cheesecloth lining can be used twice.
-
24
Therefore you will need half as many pieces for lining as the number of dumplings.
-
25
The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
-
26
6.
-
27
Line the dumpling racks with the pieces of cheesecloth.
-
28
Brush them lightly with oil.
-
29
Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
-
30
7.
-
31
Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack.
-
32
Attach the racks and place in the steamer.
-
33
8.
-
34
Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean.
-
35
Remove the racks from the steamer apparatus and separate the dumpling racks.
-
36
Pick up each dumpling with the cloth and gently peel away the cheesecloth.
-
37
Place the steamed dumplings in another steamer or a covered dish to keep them warm.
-
38
9.
-
39
Turn the cheesecloth pieces over and line the racks with the smooth reverse side up.
-
40
Brush lightly with oil.
-
41
Proceed with the remaining batter the same way.
-
42
To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter.
-
43
Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon.
-
44
Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.
