Chinese Lo Mai Chi recipe

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The Lo Mai Chi is a chinese/cantonese pastry made of glutinous rice, it can be found in every Asian shops overseas prepackaged or freshly made. There are many variations of the filling, you can find it with crumbled peanuts, red bean paste, mango, strawberries, kiwis even with green tea and much more but the mainly you can find it with black sesame paste. The outer shell can be dusted with dried coconut, sesame seeds or left white. We will follow a recipe that is pretty uncommon, we will add sweet potatoes to the dough for make it more sweet and pretty to the eye in case you have guests for dinner.

PS. Steamer needed for this recipe

Difficult

Easy

Servings

4

Preparation time

6 min

Cooking Time

10 min

Ingredients

  • 130g Glutinous rice flour
  • 30g Granulated sugar 
  • 30ml Condensed milk
  • 120ml Milk
  • 60 g Sweet purple potato 
  • 100g Bean paste
  • Moderate amount of dried coconut

Instructions

1

Wash and cut the purple potatoes

2

Steam the potatoes for 30 minutes around 100 c°

3

After streaming the potatoes, add sugar, condensed milk to make the potatoes more liquid

4

Pour the sweet potato paste into the glutinous rice flour

5

This is the result, a purple potato dough

6

Divide the purple potato dough into equal parts, take a small piece of purple potato and apply the appropriate amount of bean paste

7

Pack it evenly and put it in the steamer, always around 100c° degrees for 10 minutes

8

Once is steamed, roll everything in the dried coconut and enjoy