Sweet Rice Cake with Chestnut Filling Recipe

Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup water
- 1/2 cup chestnut paste
- 1/4 cup chopped roasted chestnuts
- 1/4 cup water chestnuts, finely chopped
- 1/4 cup brown sugar
- 1/4 cup water

Special equipment needed:
- Steamer
- Mixing bowl
- Small saucepan

Step-by-step instructions:

1. In a mixing bowl, combine glutinous rice flour, sugar, vegetable oil, and water. Mix until a smooth dough forms.
2. Divide the dough into 16 equal portions and shape each into a ball.
3. In a small saucepan, combine chestnut paste, chopped roasted chestnuts, finely chopped water chestnuts, brown sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a paste.
4. Flatten each ball of dough into a disc and place a spoonful of the chestnut filling in the center.
5. Gather the edges of the dough and pinch them together to enclose the filling.
6. Place the filled dough balls in a steamer basket lined with parchment paper.
7. Steam the rice cakes for 15-20 minutes or until cooked through.
8. Serve warm or at room temperature.


Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
Makes 16 rice cakes

Nutritional information:
Calories per serving: 170
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrate: 28g
Dietary fiber: 1g
Sugars: 11g
Protein: 2g

Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-tasting oil.
- Chestnut paste can be substituted with red bean paste or lotus seed paste.
- Roasted chestnuts can be substituted with walnuts or pecans.
- Water chestnuts can be omitted or substituted with finely chopped jicama.

Variations:
- Instead of chestnut filling, use sweetened black sesame paste or taro paste.
- Add a few drops of food coloring to the rice dough for a more festive look.
- Top the rice cakes with a sprinkle of sesame seeds or chopped nuts before steaming.

Tips and tricks:
- Make sure the filling is not too wet, or it will leak out of the rice cakes during steaming.
- Use a damp cloth to cover the dough balls while working on the filling to prevent them from drying out.
- If the rice cakes are too sticky, dust them with a little cornstarch before steaming.

Storage instructions:
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, steam the rice cakes for 5-10 minutes or until heated through.

Presentation ideas:
Arrange the rice cakes on a platter and garnish with fresh fruit or edible flowers.

Garnishes:
Fresh fruit, edible flowers, sesame seeds, chopped nuts

Pairings:
Green tea, jasmine tea, oolong tea

Suggested side dishes:
None needed, as the rice cakes are already a sweet treat.

Troubleshooting advice:
- If the rice cakes are too dry, add a little more water to the dough.
- If the filling is too dry, add a little more water or oil to the mixture.
- If the rice cakes are too soft or mushy, steam them for a few more minutes.

Food safety advice:
Make sure the chestnut filling is cooked through before using it to fill the rice cakes.

Food history:
Sweet rice cakes are a traditional Chinese dessert often served during festivals and celebrations. They are believed to bring good luck and prosperity.

Flavor profiles:
The sweet rice cake has a chewy texture and a mild, slightly sweet flavor. The chestnut filling adds a nutty, earthy flavor and a creamy texture.

Serving suggestions:
Serve the rice cakes as a dessert or snack with a cup of tea.

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Region: Chinese

Taste: Sweet, Nutty, Creamy, Rich