Nuomici, Chinese Coconut Glutinous Rice Dumpling

1. 1

   Mix all the filling ingredients by hands in a bowl. Your body temperature works perfect for mixing the solid coconut oil with the other ingredients.

2. 2

   Put the mixed filling into fridge.

3. 3

   Melt the rest of coconut oil in a pan in low heat, remove the pan from heat and cool the coconut oil down to room temperature.

4. 4

   Put all the ingredients for the dough and the melt coconut oil into a large bowl and whisk them into a smooth liquidized mixture without any lumps.

5. 5

   Pour the mixture into a pan container and steam in high heat for 15 minutes.

6. 6

   Check it with a fork. The cooked mixture will turn into firm sticky dough.

7. 7

   Take out the pan container, cover it with lid and cool the dough to room temperature.

8. 8

   Wear a pair of disposable kitchen gloves; take a piece of half-egg-size dough by hands.

9. 9

   Palm the small dough into round pad; put a tablespoon of the filling in the middle of the pad and shape it into a rice ball.

10. 10

    Roll the rice ball with desiccated coconut put it in a cupcake cup. Repeat to finish all the dough.

11. 11

    Serve them cold.

* Per serving · 4 servings · Values may vary.