Yield: 1 servings
-----------------------------------PASTRY-----------------------------------
2 oz Wheat starch
1/3 c Boiling water
8 oz Glutinous rice flour
2 oz Sugar
1 1/2 oz Lard or oil
3/4 c Water
----------------------------------FILLING----------------------------------
2 Preserved egg yolks
1 lb Red bean puree
Oil for shallow frying
Pastry -- - Sift the wheat atarch into a mixing bowl and pour in the
boiling water to stir vigoroursly. Cover with a hot towel for a minute then
knead into a dough. - Sift the glutinous rice flour on to a table and make
a well in the centre. Put in the sugar, lard, water and the wheat starch
dough to knead together. - Divide the dough into half and steam one for 10
minutes. Remove and knead together with the other half till very soft.
Leave aside for further use. Filling -- - Steam the preserved egg yolks and
cut into 16 cubes, making a total of 32 pieces. Wrap a piece of egg yolk in
1/2 oz of bean puree and shape each into a small ball. To complete -- -
Roll the smooth dough into a long cylinder and cut into 32 equal portions.
Press each portion into a thin round pastry case to wrap in one portion of
marble-shaped red bean puree. Draw in the edges to seal well. Flatten with
your palms. - Heat the pan with a little oil. Arrange the cakes to shallow
fry until both sides are golden brown.