Lo Mai Chi is a traditional Chinese pastry. It is a nice snack for Chinese guests to eat at home with tea.
What is Lo Mai Chi?
Lo mai chi, known in Mandarin as nuomici, is a kind of famous Chinese dessert. It is made from glutinous rice and supplemented with other seasonings. It is soaked by glutinous rice for three or four hours, then steamed by steaming, artificially mashed into a paste, and then mixed with soy flour, peanut powder, sesame, sugar and other powder. It tastes soft and tough, sweet and delicious.
After drying in the air, the eating method is more diverse. In addition to hospitality, it is also a good gift for friends and relatives.
Different ingredients of Lo Mai Chi
Different fillings can be selected according to personal preference. In China, people always fillings include peanut butter, purple potato puree, pumpkin puree or ice cream. Besides, you can also choose to wrap a layer of sesame, coconut, and cooked glutinous rice flour in the outer layer of Lo mai chi. For the sticky rice cake skin, you can try to add more materials.
Sticky Rice Cake-Lo Mai Chi Recipe:
You’ll need:
1 cup glutinous rice flour
For the filling:
2 Egg yolk
30g condensed milk
1 teaspoon water
200g light cream
2 tablespoons sugar
5 digestive biscuits, crushed into powder
For the Sticky Rice Cake Skin:
100g glutinous rice flour
30g corn starch
180g milk
70g sugar
30g butter
How to make Sticky Rice Cake-Lo Mai Chi
For the Sticky Rice Cake Filling:
1. Add egg yolk, condensed milk and water in a wok. Heat it and mix well. Then, transfer it in a bowl and let it cool in the refrigerator.
2. The light cream must be whipped enough until soft and smooth. Put the cold egg yolk paste in the cream and beat it evenly with a whisk.
3. Pour it into the mold and freeze it in the refrigerator to make the ice-cream.
For the Sticky Rice Cake Skin:
1. Add the glutinous rice flour, corn starch, milk and sugar in a large bowl and mix well.
2. Pour it in a plate and steam for 20 minutes until cooked (use a chopstick to tie the middle if it is a little hard, it means cooked).
3. Transfer the cooked the glutinous rice paste in a bowl and add butter in it and stir evenly with a spatula.
4. Put a cup of glutinous rice flour in a non-stick pan and stir-fry it for about 5 minutes under a small heat until the glutinous rice flour is cooked to make a hand powder. (Hand powder can be applied to the glutinous rice paste to prevent sticking)
5. Put the hand powder on the cutting board. Apply a layer of hand powder on the palm of your hand, and then divide the glutinous rice paste into small balls by hand or mold.
6. Poke a hole in the glutinous rice ball, scoop about 1 tablespoon of ice-cream and some cookies powder in the hole. And make the wrapper completely wrap the filling into a ball. Make it into your favorite shape.
7. Spread a layer of hand powder on its surface. Serve.
Sticky Rice Cake-Lo Mai Chi
Ingredients
- 1 cup glutinous rice flour
For the filling:
- 2 Egg yolk
- 30g condensed milk
- 1 teaspoon water
- 200g light cream
- 2 tablespoons sugar
- 5 digestive biscuits crushed into powder
For the Sticky Rice Cake Skin:
- 100g glutinous rice flour
- 30g corn starch
- 180g milk
- 70g sugar
- 30g butter
Instructions
For the Sticky Rice Cake Filling:
- Add egg yolk, condensed milk and water in a wok. Heat it and mix well. Then, transfer it in a bowl and let it cool in the refrigerator.
- The light cream must be whipped enough until soft and smooth. Put the cold egg yolk paste in the cream and beat it evenly with a whisk.
- Pour it into the mold and freeze it in the refrigerator to make the ice-cream.
FOR THE STICKY RICE CAKE SKIN:
- Add the glutinous rice flour, corn starch, milk and sugar in a large bowl and mix well.
- Pour it in a plate and steam for 20 minutes until cooked (use a chopstick to tie the middle if it is a little hard, it means cooked).
- Transfer the cooked the glutinous rice paste in a bowl and add butter in it and stir evenly with a spatula.
- Put a cup of glutinous rice flour in a non-stick pan and stir-fry it for about 5 minutes under a small heat until the glutinous rice flour is cooked to make a hand powder. (Hand powder can be applied to the glutinous rice paste to prevent sticking)
- Put the hand powder on the cutting board. Apply a layer of hand powder on the palm of your hand, and then divide the glutinous rice paste into small balls by hand or mold.
- Poke a hole in the glutinous rice ball, scoop about 1 tablespoon of ice-cream and some cookies powder in the hole. And make the wrapper completely wrap the filling into a ball. Make it into your favorite shape.
- Spread a layer of hand powder on its surface. Serve.
This was fantastic! Adding this to the my snack list.
Hahahaha…just reread the recipe and got my answer…
This is a very simple recipe that anyone can follow.