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.
- ⅔ cup glutinous rice flour
- ¾ cup water
- 1 teaspoon vegetable oil
- 1 tablespoon sugar
- ½ cup coconut flakes (for coating)
- ¾ cup red bean paste (optional filling)
- 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. When it’s done, take it out and stir it with a fork for 5 minutes to work up the glutenous of it.
- 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 center to seal.
- Roll the dumpling in the coconut flakes until it’s covered.