Nuomici (糯米糍 Nuo Mi Ci) is a type of Chinese pastry. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. It is also referred to as glutinous rice dumpling.
The glutinous rice ball can be dusted with dried coconut on the outside.
The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.
- Combine the glutinous rice flour, water and oil in a medium bowl and stir until combined. The dough should have the texture of putty.
- Place the bowl in a steamer and steam the dough for 15 – 20 minutes. After steaming, stir it with chopstick to help it cool down. You may feel strong resistance during the process. When the dough is slightly cooled to touch by hands, transfer it to a plate with plastic wrapper and knead for 3-4 minutes. This is quite important to make the dough chewy and delay aging process.
- Lightly oil a large spoon and scoop the dough out into 6 portions and place it on a greased baking sheet. Grease your hands with oil to prevent the dough from sticking to you. Then, flatten the dough balls into a circle and place some of the red bean paste inside. Gather the edges of the circle into the centre to seal.
- Roll the dumpling in the coconut flakes until it’s covered.