Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Water | not in our table | 0 |
| Red Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Glutinous Rice Flour 300 g
- Corn Flour 50 g
- Sweet Condensed Milk 6 tbsp
- Boiled Warm Water 200 ml
- Red Bean Paste 400 g
- Grinded Coconut 200 ml
Directions
Mix glutinous rice flour and corn flour in a large bowl
Add water and condensed milk, mix well as soft paste roll
Pour into pain container and steam in high heat for 15 minutes
Cut paste roll into 6 balls while it cool down, press a hole on ball by thumb
Steam red bean paste with 1 tbsp of water until soft, let it cool
Filled red bean paste into rice ball's hole by a spoon, seal the rice ball
Rolling the rice ball gently until the ball is total sealed
Roll over on grinded coconut, dish up and serve in cool
Category:Hong Kong Recipes
Category:Hong Kong Desserts