Text 11106, 70 rader
Skriven 2007-01-29 21:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re-send 4
=================
 -=> Quoting Burton Ford to Jim Weller <=-

 jw-> I learned all my Chinese from dubious takeout menus

 BF-> I'll freely give you a 'win' on the challenge.
 
 BF> I think you missed a post or two to me, from CarolB and others that
 BF> Michael was just phonetically saying the way his Father said "sugar."

I chose to ignore them as I was on a quest.

 BF> P.S.   I hate that "Jimbo" too.  It'll probably be years before I do
 BF> it again.

Neekha tried that on me once. I swatted her bum. Be warned. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Glutinous Rice Balls With Shredded Coconut
 Categories: Chinese, Dumplings
      Yield: 4 servings
 
    240 g  Glutinous rice flour
     60 g  Tang flour
     60 g  Lard
    120 g  Shredded coconut
    240 g  Sugar
           Cake flour as base
    3/4 c  Water
     60 g  Boiling water
     40 g  Sugar
    120 g  Peanuts
           Few red cherries
 
  Sieve the glutinous rice flour the table, make a depression in the
  centre, pour water in little by little and knead them into soft dough.
  Sieve Tang flour into a pan, pour boiling water in and stir them well
  quickly with a rod. Add the glutinous rice dough into the above, knead
  them together thoroughly and dump lard and sugar in to knead well
  again. Apply oil to the steamer, put 2/3 of mixed dough in, steam it
  over high heat for 15 minutes, take it out, mix it with the remaining
  one third of dough and knead them well. Fry peanuts, skin them, grind
  them and mix them well with sugar. Divide the mixed dough into 32 to
  40 equal portions. With cake flour as the base, knead each portion by
  hand into the shape of a nest, put the stuffing in, seal it and knead
  it into the shape of a small bun. Steam the small glutinous rice balls
  in the steamer for 3 minutes, take them out, roll them in shredded
  coconut to coat them and put a red cherry piece on each for
  garnishing.
  
  Tang flour is a kind of wheat flour suitable for making outer layer of
  dumplings and bun and others.
  
  http://www.chinesefood.org/dimsum/
  From: "Jean B."
 
MMMMM


Cheers

Jim, in Yellowknife




... Try this. I haven't tested it, but I think it will work.
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