A lot of changes are happening recently. I’ve resigned from my current job, started to work on the things that I’ve always wanted to do, making plans to achieve those goals etc. They are all delightful changes to me personally as I know it is now the right time for me to move on, although it does mean that I will no longer be able to fight alongside my close team and wider teams. When I informed my colleagues about my departure, one thing they all mentioned to me was to keep this blog going as they have very much been enjoying reading the articles for which I feel genuinely very grateful and deeply touched. So I promise I will.
Today I came up with a recipe for spinach glutenous rice balls, the inspration of which originated from the traditional dim sum at my hometown that people usually have for Qingming Festival in early April. You may be able to use it as canapés for parties which can be quite innovative. In fact, the main reason I say that is because I accidentally used up nearly all of the flours and the amount it came out with was enough for 10 people. If you are making it for a small party, then I recommend to use half of the quantity I will suggest in my step-by-step procedures below.
1.Prepare the ingredients
2. Boil the spinach and blend it
3. Mix the rice flour and glutenous rice flour in a mixing bowl, and mix them with the spinach purée which should make the dough light green colour-wise
4. Cover the bowl with a wet towel (not too wet, just to keep the dough moisturised) and leave it aside. Cut the dried bean curd 🙂
5. Blend the cut bean curd with a few scoops of pickled vegetables
6. Mix them with stuffing (or normal minced pork), and it should come out gracefully like this
7. Remove the towel placed over the bowl and get ready to make the ballballs 😀
8. It is not a daunting task to make the ballballs. In essence, all you need to do is to take a small amount of dough and roll it into a ball, then flatten it and place a moderate amount of filling in the middle, and then seal the rim of the round-shaped dough and roll it back into a ball again.
9. Place them in the steamer together with the baking paper, the purpose of which is to prevent steam from getting into the rice balls from below. Trust me -you don’t want them to have soggy bottoms. It also stops them from sticking to the steamer. Steam for 20 minutes, and then turn off the hob, but leave them there for about 10 minutes before you lift the lid of the steamer.
10. Put them onto a plate – Ta Da ~
- Rice flour and glutenous rice flour are easy to get dry and they are not as stretchy as normal white flour. Therefore, it would help considerably if your hands are slightly wet when rolling the dough.
- Remove the baking paper immediately before placing the ballballs on to the plates, due to the fact that the paper itself is carrying lots of heat and humidity that will hinder the ballballs from cooling down and shaping themselves properly.
- If you want to do it again next time, do it with your sous chef together.
Now appreciate your great effort and ENJOY 🙂