Hello buddy this time we will write Recipe: Perfect Nyonya Rice Dumpling easy to follow.

Nyonya Rice Dumpling

For parents who now are want to try cook delicious foods that are no difficult, please mama can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also simple apply it, especially for you who are still beginners.

Brother can cook Nyonya Rice Dumpling use 28 ingredients that are not difficult to get:

Ingredients Nyonya Rice Dumpling namely:

Take of Prepared The Night Before:.
Prepare 10 g of Organic Blue Pea Flowers,.
Provide 500 g of Glutinous White Rice,.
Prepare 800 g of Chicken Stock Room Temperature,.
Provide Pinch of Sea Salt,.
You need Pinch of White Pepper,.
Prepare 40 g of Chinese Dried Mushrooms,.
Take 30 g of Dried Scallops,.
Provide 10 g of Dried Shrimps,.
Prepare 500 g of Chicken Thigh Skinless Boneless Finely Diced,.
Prepare 1/2 TBSP of Kecap Manis,.
Provide 2 TBSP of Light Soy Sauce,.
Provide 2 TBSP of Shao Xing Wine / Hua Tiao Wine,.
Take Pinch of Dried Mushroom Powder..
Take 12 of Dried Bamboo Leaves,.
Provide of Dumplings:.
Prepare of Sesame Oil, For Stir-Frying.
You need 1/2 Inch of Ginger Finely Minced,.
You need of Scallions Finely Chopped, A Handful + More For Garnishing.
You need Pinch of Sea Salt,.
Provide Pinch of White Pepper,.
Take 10 of Shallots Finely Minced,.
Prepare 6 Cloves of Garlic Finely Minced,.
You need 3 TBSP of Coriander Powder,.
Prepare of Bull Head Brand Chinese BBQ Sauce, 3 TBSP.
Provide 1 TBSP of Galangal Finely Grated,.
Take 150 g of Candied Winter Melon Finely Diced,.
Prepare 1 Handful of Pandan Leaves,.

Create all people, cooking is indeed things which is quite simple. Apart from being like cooking and having talent to cook very well, they are also clever in processing each dish so that it becomes dish that is delicious. But there are those who can’t be skilled cook, so they have to learn and look at simple recipes to follow.

Steps make Nyonya Rice Dumpling

After all the ingredients are ready, here are 20 steps guides how to make them.

Prepare the night before.In a large bowl, add blue pea flowers and 800g of warm water.Set aside to cool and allow the flowers to dye the water with a shade of blue.Drain and discard the flowers, keeping the wonderful blue colored water.Wash the glutinous rice under running water and drain..
Keep washing and draining for about 5 times.Add half of the rice into the blue colored water.Season with salt and pepper.Stir to combine well and set aside overnight..
Transfer the other half of the rice into another large bowl.Add in chicken stock, mushrooms, scallops, shrimps, salt and pepper.Stir to combine well and set aside overnight.In another bowl, add chicken, kecap manis, soy sauce, wine, salt, pepper and mushroom powder.Stir to coat the chicken well.Cover with cling film and marinate in the fridge overnight..
Prepare the dumplings.The next day, the mushroom and scallops should have hydrated.Fish them out. Finely dice the mushroom and shred the scallops by simply pulling them apart..
Drain the blue colored rice and discard the water.Drain the other bowl of rice, keeping the water.You will need the water at a later stage..
In a skillet over medium heat, add sesame oil.Once the oil is heated up, add in mushrooms.Saute until the mushrooms start to caramelize.Drizzle in some of that rice water.Add in ginger and saute until aromatic..
Add in scallions, season with salt and pepper, saute until well combined.Remove from heat and set aside.In the same skillet over medium heat, add sesame oil.Once the oil is heated up, add in shallots.Saute until translucent..
Add in garlic and saute until aromatic.Add in coriander powder and saute until well combined.Drizzle in some of that rice water to deglaze.Add in galangal, BBQ sauce and shredded scallops..
Saute until well combined.Deglaze with some of that rice water.Season with salt and pepper.Lastly, add in the wintermelon.Give it a final saute, remove from heat and set aside..
I am doing an open-faced concept as shown in the photos. You can choose to wrap the rice and fillings up into pyramid-shaped dumplings if desired. I will include the steps for both concepts.*.
Open-faced concept:I am using an electric double-decker steamer. You can use 2 decks of bamboo steamers and steam in a wok over medium heat with water. You will need to do in batches if your bamboo steamers are small.Wipe the bamboo leaves clean with a kitchen towel..
Lay bamboo leaves on the steamer.Lay some pandan leaves over the bamboo leaves.Spoon in the glutinous rice, white and blue separating from one another, over the top.Tied 2 knots of pandan leaves and place them on top of the rice.This is your bottom deck..
Cover and steam for 40 mins.Spoon the chicken and mushroom over another deck of steamer.Spreading out evenly.Place this deck over the rice deck.Steam together for another 30 mins or until the rice is fully cooked..
I did it this way so that the flavors of the chicken and mushrooms will infuse the rice and vice versa. I cook the rice 1st cos the rice takes longer time to cook.*.
Remove from heat and transfer onto serving plate.Garnish with scallions and serve immediately.If you want the same presentation as shown in the photos, place the white rice into a 4-inch pastry ring. Spoon the chicken and mushroom over the rice. Lastly, blue rice. Using the back of a spoon to compact at every layer. Garnish with some scallions..
Wrapped concept:Clean and wipe the bamboo leaves with a kitchen towel.Bring a large heavy pot of water to a rolling boil.Take 2 bamboo leaves, one on top of the other, take the halfway point, fold and form it into a cone shape..
Add a scoop of the white rice into the cone.Pack it down firmly.Add 2 spoonfuls of the chicken and mushrooms.Add a scoop of blue rice on top.Pack it down firmly..
Fold the leaves down and form a pyramid shape.Tie the dumplings tightly with hemp strings.It takes a few practices until you get it right. Most importantly is to the tie the dumplings tightly..
Repeat the process for the remaining dumplings.Add the dumplings into the boiling water.Cover and boil for about 2.5 hours..
At the 2 hours mark, remove one of the dumplings, unwrap and test if it is cooked.If it is cooked, remove from heat, place in a wire cooling rack to drain off excess water and cool down.If it is not yet cooked, continue cooking for another hour and check again,When it is cool enuff to handle, unwrap and serve..

While making many experience failures, here are a few tips you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. Cook utensils and spices must be selected clean. For more details, please see tips cook Nyonya Rice Dumpling so that get perfect results.

Tips

Busyness in the kitchen that is usual carried out by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces cooking results that are home, what are those?

Selection ingredients Prepared The Night Before:, Organic Blue Pea Flowers,, Glutinous White Rice,, Chicken Stock Room Temperature,, Sea Salt,, White Pepper,, Chinese Dried Mushrooms,, Dried Scallops,, Dried Shrimps,, Chicken Thigh Skinless Boneless Finely Diced,, Kecap Manis,, Light Soy Sauce,, Shao Xing Wine / Hua Tiao Wine,, Dried Mushroom Powder., Dried Bamboo Leaves,, Dumplings:, Sesame Oil, For Stir-Frying, Ginger Finely Minced,, Scallions Finely Chopped, A Handful + More For Garnishing, Sea Salt,, White Pepper,, Shallots Finely Minced,, Garlic Finely Minced,, Coriander Powder,, Bull Head Brand Chinese BBQ Sauce, 3 TBSP, Galangal Finely Grated,, Candied Winter Melon Finely Diced,, Pandan Leaves,, will affect the cooking results. Election as many as 28 fresh ingredients will be very good because the reserves nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Nyonya Rice Dumpling, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Prepare the night before.In a large bowl, add blue pea flowers and 800g of warm water.Set aside to cool and allow the flowers to dye the water with a shade of blue.Drain and discard the flowers, keeping the wonderful blue colored water.Wash the glutinous rice under running water and drain.. Next, Keep washing and draining for about 5 times.Add half of the rice into the blue colored water.Season with salt and pepper.Stir to combine well and set aside overnight.. Next, Transfer the other half of the rice into another large bowl.Add in chicken stock, mushrooms, scallops, shrimps, salt and pepper.Stir to combine well and set aside overnight.In another bowl, add chicken, kecap manis, soy sauce, wine, salt, pepper and mushroom powder.Stir to coat the chicken well.Cover with cling film and marinate in the fridge overnight.. After that, Prepare the dumplings.The next day, the mushroom and scallops should have hydrated.Fish them out. Finely dice the mushroom and shred the scallops by simply pulling them apart.. Then, Drain the blue colored rice and discard the water.Drain the other bowl of rice, keeping the water.You will need the water at a later stage.. Then, In a skillet over medium heat, add sesame oil.Once the oil is heated up, add in mushrooms.Saute until the mushrooms start to caramelize.Drizzle in some of that rice water.Add in ginger and saute until aromatic.. Next, Add in scallions, season with salt and pepper, saute until well combined.Remove from heat and set aside.In the same skillet over medium heat, add sesame oil.Once the oil is heated up, add in shallots.Saute until translucent.. Dont forget, Add in garlic and saute until aromatic.Add in coriander powder and saute until well combined.Drizzle in some of that rice water to deglaze.Add in galangal, BBQ sauce and shredded scallops.. Dont forget, Saute until well combined.Deglaze with some of that rice water.Season with salt and pepper.Lastly, add in the wintermelon.Give it a final saute, remove from heat and set aside.. Then, I am doing an open-faced concept as shown in the photos. You can choose to wrap the rice and fillings up into pyramid-shaped dumplings if desired. I will include the steps for both concepts.. Next, Open-faced concept:I am using an electric double-decker steamer. You can use 2 decks of bamboo steamers and steam in a wok over medium heat with water. You will need to do in batches if your bamboo steamers are small.Wipe the bamboo leaves clean with a kitchen towel.. Next, Lay bamboo leaves on the steamer.Lay some pandan leaves over the bamboo leaves.Spoon in the glutinous rice, white and blue separating from one another, over the top.Tied 2 knots of pandan leaves and place them on top of the rice.This is your bottom deck.. Dont forget, Cover and steam for 40 mins.Spoon the chicken and mushroom over another deck of steamer.Spreading out evenly.Place this deck over the rice deck.Steam together for another 30 mins or until the rice is fully cooked.. After that, I did it this way so that the flavors of the chicken and mushrooms will infuse the rice and vice versa. I cook the rice 1st cos the rice takes longer time to cook.. Dont forget, Remove from heat and transfer onto serving plate.Garnish with scallions and serve immediately.If you want the same presentation as shown in the photos, place the white rice into a 4-inch pastry ring. Spoon the chicken and mushroom over the rice. Lastly, blue rice. Using the back of a spoon to compact at every layer. Garnish with some scallions.. Dont forget, Wrapped concept:Clean and wipe the bamboo leaves with a kitchen towel.Bring a large heavy pot of water to a rolling boil.Take 2 bamboo leaves, one on top of the other, take the halfway point, fold and form it into a cone shape.. Next, Add a scoop of the white rice into the cone.Pack it down firmly.Add 2 spoonfuls of the chicken and mushrooms.Add a scoop of blue rice on top.Pack it down firmly.. Dont forget, Fold the leaves down and form a pyramid shape.Tie the dumplings tightly with hemp strings.It takes a few practices until you get it right. Most importantly is to the tie the dumplings tightly.. After that, Repeat the process for the remaining dumplings.Add the dumplings into the boiling water.Cover and boil for about 2.5 hours.. Next, At the 2 hours mark, remove one of the dumplings, unwrap and test if it is cooked.If it is cooked, remove from heat, place in a wire cooling rack to drain off excess water and cool down.If it is not yet cooked, continue cooking for another hour and check again,When it is cool enuff to handle, unwrap and serve.. After that, This recipe consists of 20 steps. This is done in order to produce artificial which has nutritional quality and taste dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Nyonya Rice Dumpling correctly. Good luck … !!!