Sticky Rice Cake-Lo Mai Chi
Lo Mai Chi is a traditional Chinese pastry. It is a nice snack for Chinese guests to eat at home with tea.
Servings: 3
Calories: 156kcal
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.