Ingredients with Measurements:
- 6 large bell peppers
- 1 cup of glutinous rice flour
- 1/2 cup of sugar
- 1/2 cup of water
- 1/4 cup of vegetable oil
- 1/4 cup of sesame seeds
- 1/4 cup of shredded coconut
- 1/4 cup of chopped peanuts
- 1/4 cup of chopped dried fruit (such as apricots or raisins)
- 1/4 cup of chopped fresh herbs (such as mint or basil)
Special equipment needed:
- Steamer basket
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
2. In a mixing bowl, combine the glutinous rice flour, sugar, water, and vegetable oil. Mix until a smooth dough forms.
3. Divide the dough into 6 equal portions.
4. Flatten each portion of dough into a disc and place it inside a bell pepper.
5. In a steamer basket, steam the stuffed peppers for 15-20 minutes or until the dough is cooked through.
6. While the peppers are steaming, prepare the filling by mixing together the sesame seeds, shredded coconut, chopped peanuts, dried fruit, and fresh herbs.
7. Once the peppers are cooked, remove them from the steamer basket and let them cool slightly.
8. Carefully remove the cooked dough from each pepper and mix it with the filling.
9. Stuff the pepper shells with the filling mixture.
10. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steam the stuffed peppers at medium-high heat.
Serving size:
This recipe makes 6 stuffed peppers.
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 18g
Protein: 4g
Substitutions for ingredients:
- Glutinous rice flour can be substituted with regular rice flour or all-purpose flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with coconut oil or canola oil.
- Sesame seeds can be substituted with chopped nuts or seeds of your choice.
- Shredded coconut can be substituted with desiccated coconut or coconut flakes.
- Chopped peanuts can be substituted with any other type of nut.
- Dried fruit can be substituted with fresh fruit or candied fruit.
- Fresh herbs can be substituted with dried herbs or spices.
Variations:
- Add cooked ground meat or tofu to the filling mixture for a more substantial meal.
- Use different types of bell peppers for a colorful presentation.
- Add spices such as cinnamon or cardamom to the filling mixture for a different flavor profile.
Tips and tricks:
- Make sure to flatten the dough evenly so that it cooks through evenly.
- Use a spoon to remove the cooked dough from the peppers to avoid tearing the shells.
- Toast the sesame seeds and chopped nuts for added flavor.
- Serve the stuffed peppers with a dipping sauce of your choice.
Storage instructions:
Store the stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Arrange the stuffed peppers on a platter and garnish with fresh herbs or chopped nuts.
Garnishes:
Fresh herbs, chopped nuts, or a drizzle of honey.
Pairings:
Serve the stuffed peppers with a side of steamed rice or a fresh salad.
Suggested side dishes:
Steamed rice, quinoa salad, or roasted vegetables.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the peppers are not cooked through, steam them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before and after handling raw ingredients.
Food history:
Thong Yip is a traditional Thai dessert made with glutinous rice flour and sugar. This recipe puts a savory twist on the classic dessert.
Flavor profiles:
Sweet, nutty, and slightly savory.
Serving suggestions:
Serve the stuffed peppers as an appetizer or main dish.
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