Glutinous Rice Ball with Peanut and Coconut Filling

To Pecky

One of the highlights of my trip to Hong Kong was to learn how to make these Law Mai Chis (Glutinous Rice Ball). These are soft, squidgy rice balls usually filled with either peanut and coconut or black sesame paste. My friend was kind enough to ask her relatives, who have been making this for years to sell at their shop, to show me how they make it. Of course I will not divulge their secret recipe, but I have included here my adapted recipe and my take at it...

Makes 12

Ingredients

1. 100g + 40g sugar
2. 150g dessicated coconut
3. 270g peanuts
4. 150g glutinous rice flour, plus more to dust the hands and work surface
5. 120ml coconut cream
6. 60ml water
   

Method

• Roast the peanuts in the oven until golden brown. Take out to cool.
• In the food processor, whizz 100g sugar, dessicated coconut and peanuts together until they resemble breadcrumbs. Set aside in a bowl.
• In another bowl, mix glutinous rice flour, 40g sugar, coconut cream and water together thoroughly. It should be a smooth paste with no lumps of flour.
• Pour the dough into an oiled shallow dish and steam for 20 minutes. Check if the dough is cooked by inserting a skewer. If it comes out clean, the dough is cooked.
• Let the dough cool a little until it is not too hot to handle. Dust your hands and work surface with glutinous rice flour. Divide the dough into 12 portions.
• Use your palm or a rolling pin to press down each portion of the dough until about 3-4mm thick. Put in the centre a tablespoon of the coconut and peanut filling and use your fingertips to pinch the edges together and roll with your hands to form a ball.
• Dust the ball with glutinous rice flour/dessicated coconut. Serve and eat within 2 days.