![]() Red Bean Paste Rice Dumplings (Hong Dau Gan Sui Jo.Mix rice with lye water until rice turns yellowish. Add in sugar, mix well.ġ kg glutinous rice (soaked overnight, or at least 2 hours) another 20 minutes.but, it's nothing to be compared to steaming for 3 hours!!Ģ50gm sugar (adjust to ur preference, but have to be sweeter because they will loose some of their sweetness after boiling in the dumpling)Ĭook beans either by steaming or boiling until soft. Mash softened beans using a fork or potato masher until smooth. 15 minutes of cooking after soaking overnight.but later have to reduce over fire uncovered. Allow to boil and cook covered until beans are soft and mushy, about 1 to 2 hours. I used my mom's pressure cooker to cook the beans. requested by dear hubby.ġst attempt- 2007. I only made Gan Sui Joong with fillings since last year. ![]() "Aiya, a bit of pang sar won't kill you la, if not, the gan sui joong will not be nice" Up to u then to put or not to put, but I'd rather sacrifice the bounciness. My mom told me that my maternal grandmother used to put this into all her zongzi and they lasted for weeks w/o referigeration. just add Boric Acid/Borax (pang sar), a type of additive for many types of comercially prepared foods and it can also make fishballs bouncy. My MIL asked me why my Gan Sui Joongs were not bouncy. "When the dumplings are cooked, leave them in the water for at least 4 hours, then hang to air dry. and they were hard and stuck to every bit of the bamboo leaves. I first learnt to make Gan Sui Joong when I was 16.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |