Steam Oven Recipe: Sweet Glutinous Rice Rolls

 

Steam Sweet Glutinous Rice Rolls

Sweet Glutinous Rice Rolls (Steamed to Perfection)

This recipe is a twist on traditional Asian sweet treats, utilising the precise and gentle heat of a steam oven to create incredibly tender and chewy glutinous rice rolls filled with a luscious, aromatic paste. Imagine a delicate, almost cloud-like texture that melts in your mouth, leaving behind the sweet whisper of taro and coconut. These are perfect for a light dessert, an afternoon tea, or even a unique breakfast.

Yields: 12-15 rolls

Prep time: 30 minutes

Cook time: 20 minutes (steam oven)

Ingredients

For the Glutinous Rice Dough:

  • 2 cups glutinous rice flour (sweet rice flour)
  • 1/2 cup tapioca starch
  • 1/4 cup granulated sugar
  • 1 3/4 cups warm water (approx., may need a little more or less)
  • 1 tablespoon vegetable oil (or other neutral oil)

For the Sweet Taro & Coconut Filling:

  • 1 cup cooked taro, mashed (about 1 medium taro root)
  • 1/2 cup full-fat coconut milk
  • 1/4 cup brown sugar (or to taste)
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional, but lovely)

For Garnish (Optional):

  • Toasted shredded coconut
  • Black sesame seeds

Instructions & Method

  1. Prepare the Taro Filling:
    • Peel and chop the taro root. Steam or boil until very tender (about 15-20 minutes). Drain well.
    • In a bowl, mash the cooked taro with a fork or potato masher until smooth.1
    • Add the coconut milk, brown sugar, and salt to the mashed taro. Mix well until combined and smooth. If using, stir in the vanilla extract.
    • Set aside to cool slightly. Once cool enough to handle, roll the taro mixture into small, oblong logs, about 1.5 inches long and 0.5 inch thick. You should get 12-15 logs. Place on a plate and refrigerate while you make the dough.
  2. Prepare the Glutinous Rice Dough:
    • In a large bowl, whisk together the glutinous rice flour, tapioca starch, and granulated sugar.
    • Gradually add the warm water, stirring with a spoon or spatula until a shaggy dough forms.
    • Add the vegetable oil and knead the dough in the bowl for 5-7 minutes until it's smooth, pliable, and no longer sticky. It should feel soft like an earlobe. If it's too sticky, add a tiny bit more glutinous rice flour; if too dry, a tiny bit more warm water.
  3. Shape the Rolls:
    • Lightly oil your hands.
    • Divide the dough into 12-15 equal portions.
    • Take one portion of dough and flatten it into an oval shape on your palm, about 3-4 inches long.
    • Place one chilled taro log in the centre of the dough.
    • Carefully fold the sides of the dough over the taro filling, then gently roll it to seal the edges and form a neat log. Ensure the filling is completely enclosed. Repeat with the remaining dough and filling.
  4. Steam the Rolls:
    • Lightly grease your steam oven tray or line it with parchment paper. Arrange the shaped rice rolls on the tray, leaving a little space between each as they will expand slightly.
    • Place the tray in your steam oven. Set the steam oven to 100°C (212°F) pure steam.
    • Steam for 15-20 minutes, or until the rolls are translucent and cooked through. They will look glossy and slightly puffed.

Tips for Success

  • Dough Consistency is Key: The glutinous rice dough should be soft and pliable, not too sticky or too dry. Adjust water or flour in very small increments.
  • Chilling the Filling: Chilling the taro logs makes them much easier to handle and wrap in the dough without them squishing out.
  • Don't Overfill: A moderate amount of filling ensures the rolls are easy to seal and don't burst during steaming.
  • Steam Oven Advantage: The steam oven provides a consistently moist environment, preventing the rolls from drying out and ensuring a perfectly tender and chewy texture. If using a stovetop steamer, make sure there's plenty of water and don't let it run dry.
  • Serve Warm or Chilled: These rolls are delicious warm, but also delightful chilled. If chilling, cover them to prevent them from drying out.
  • Storage: Store any leftover rolls in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the steam oven or microwave.
  • Get Creative with Fillings: Once you've mastered the basic technique, experiment with other sweet fillings like red bean paste, peanut butter, or even a sweet potato and ginger blend.

Enjoy these delightful Sweet Glutinous Rice Rolls – a testament to the magic of the steam oven!

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