Thai Steamed Rice-Skin Dumplings

Potato Starch

2

tbsp

Arrowroot Flour

2

tbsp

Boiling Water

½

cup

Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup

Or any flavor

¼

cup

Rice Flour

1 ½

cup

Water

1 ½

cup

Ingredients (for fillings)

Light Soy Sauce

2

tsp

Dark Soy Sauce

½

tsp

Coriander Roots, Garlic, Pepper, finely ground

1

tbsp

Fish Sauce

1

tbsp

Vegetable Oil

¾

tbsp

Minced Pork

1

cup

Palm Sugar

1/3

cup

Onions, cubed

½

cup

Sweet Pickled Lettuce

¼

cup

Peanuts, roasted, crushed

½

cup

1. Add vegetable oil and heat up. Add coriander roots, garlic and pepper. Stir fry to get nice aroma.

2. Add minced pork. Stir fry till half cooked. Add onion and pickled lettuce. Season with fish sauce, light soy sauce and dark soy sauce. Stir fry till thickened.

3. Add crushed peanuts and mix well.

4. For rice skin, mix all flour and starch together. Add water and mix well. Then, add boiling water and Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup. Other flavors can be added as well.

5. Stretch toray cloth on steamer. Leave a gap for steam to evaporate. Boil water. Pour a ladle of mixture and spread in a circle shape thinly. Cover the steamer. Once the rice is cooked, add fillings and fold in spiral shape. Sprinkle garlic-fried vegetable oil on top. Serve with fresh vegetable, for example, corianders, lettuce and bird’s eye chili.

Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life,