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About this recipe: Winter Solstice 冬至 falls on every 22 December of the year, except for the year where there are 29 days in February, which happens every 4 year. If that happens, Winter Solstice will be on 23 December instead. On this day, Chinese like to prepare Glutinous Rice Ball 汤圆. it's usually cooked in a water with Chinese brown sugar, ginger and pandan leaves. This year I have plans to do something different and try to replicate a 'seasonal' promotion item from 鼎泰丰. It's like 汤圆 except it's steamed and rolled on dessicated coconut to give a subtle aroma. However, I find it more 'Q' (chewy). Due to it's slight opaque outlook. I suspect it might have Wheat Starch, those used to my Chinese Dim Sum, Har Gow 虾胶.
When mixing the dough, use a spatula first. Once the dough is cool enough to handle, use your hands to mix and knead it. When removing the steamed peanut ball from the steamer, remember to wet your hands or utensils, otherwise it will stick.