Sweet Rice Flour Blend Recipes

RICE FLOUR SWEET RECIPE | RICE FLOUR PEDA | DESSERT SWEET WITH RICE FLOUR

Steps:

• firstly, in a pan dry roast 1 cup rice flour.
• roast on low flame until it turns aromatic. roasting prevents rice flour from turning sticky. keep aside.
• in a large kadai take 1 cup jaggery and 1 cup water.
• stir and dissolve the jaggery. i have used marayoor jaggery which is prepared from condensed sugar cane juice.
• once the jaggery melts completely, add 1 cup coconut milk and mix well.
• get the water to a rolling boil.
• now add roasted rice flour to the mixture.
• mix continuously until the mixture thickens.
• mash the mixture smoothly making sure there are no lumps.
• further, add ¼ tsp cardamom powder and 2 tbsp ghee.
• mix well and cook for a minute forming a glossy peda mixture.
• transfer the mixture to a bowl and cool slightly.
• when the mixture is still warm, start preparing peda.
• also using a peda design mould, design to your choice.
• refrigerate the peda for 1 hour before serving.
• finally, enjoy rice peda garnished with nuts if required.

SWEET RICE FLOUR BLEND

Steps:

• Measure each ingredient by scooping it into a measuring cup (or spoon), leveling it off with a straight edge, such as the back of a knife. In a large mixing bowl, whisk all ingredients together very well until they are evenly distributed. I whisk the ingredients slowly for at least a minute or two, making sure to get to the bottom of the bowl and turning the ingredients over and over.
• This recipe can easily be halved, doubled, or tripled.

YAN'S SWEET RICE DUMPLINGS

Steps:

• Combine filling in a bowl. Mix well and set aside.
• Measure rice flour into a bowl. Make a well in the center of the flour and pour boiling water into it. Mix well with a fork until evenly moistened.
• Add cold water and stir, adding a few more drops if necessary, until dough forms a ball.
• On a lightly floured surface, knead dough for 5 minutes until smooth and shiny. Cover with a damp cloth and let rest 10 minutes.
• Roll dough into an 18 inch long cylinder. Cut cylinder crosswise into 3/4 inch pieces. Dust palms with rice flour and roll each piece into a ball.
• To shape each dumpling -- flatten a ball dough with a rolling pin to make a 2 1/2 inch circle; keep remaining dough covered to keep from drying.
• Place 1/2 tsp filling in center of circle. Gather and pinches edges at the top to seal securely. Roll carefully between your palms to form a round ball. Cover filled dumpling with a damp cloth and repeat to fill remaining dumplings.
• Cooking:.
• In a large pot of boiling water, cook dumplings, stirring occasionally, for 5 minutes or until dumplings float to the surface. Lift out dumpling with a slotted spoon and place in a colander to drain.
• Combine sauce ingredients in a small sauce pan. Bring to a boil over medium heat, stirring until smooth.
• Pour sauce onto a platter and place dumplings on top of sauce. Serve hot.