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Step 4Making the Dough
Mix together the Glutinous Rice Flour, water, and sugar in a microwave safe bowl.
Mix it well.
Microwave it for 2 minutes, then remove and stir.
Microwave it again for an additional minute or two. Remove from the microwave and spoon out the dough ball onto a floured cutting board. Flour your hands as well.
If it's cool enough to handle, proceed to the next step. If not, wait 30 seconds and try again.
Mix it well.
Microwave it for 2 minutes, then remove and stir.
Microwave it again for an additional minute or two. Remove from the microwave and spoon out the dough ball onto a floured cutting board. Flour your hands as well.
If it's cool enough to handle, proceed to the next step. If not, wait 30 seconds and try again.
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One with water - and put the other one on top - it is better if you don't have the liquid touching the bowl, because the pastry will cook before you have a chance to use it.
Another way is to let your rice 'sit' for half an hour after it has boiled, remember that real rice has a husk, and it is much better to rinse with very cold water in a sieve chinois for four or five minutes. You have to rinse the rice, put your kettle on boil, and that is good enough, put the water through the seive, turn your rice at the same time four a couple of minutes with a wooden spatula - if you don't use the wooden spatula, you will have the taste of metal in your rice. Put the rice o the counter, on top of a piece of greaseproo, and let it rest - better if you put it through a moulin when it is cold.
The dough is easily usable for a couple of minutes after you have prepared; again, thai steamer is a god here. It warms it up and makes it more pliable.
Flouring your hands will do nothing apart from making this pastry more than a little dry - rinse your hands with a little peanut oil for every ball.
When you haveyour 'rounds' of pastry, use your hands and make them as thin as possible - stretching left and right until the pastry is nearly see-through - take a knife and put some of the strawberry confiture - (jam) accross the pastry - next - put some strawberries or some strawberry halves on the the pastry.
Next point - very important.
Put your hands in some iced water until you feel nothing.
Take some pastry, put a good strawberry in the middle of it and roll the pastry in your palms - left and right.
Drop them in the fryer or steam them in a basket over a wok with a liquid of papaye or mango underneath.
I will post a video a little later?
PS.
Sorry for the long wined explination.
For the strawberries - you have two choices - put them in a brown paper bag - and store them with no sun for two or three weeks - and change the bag every two or three days for another - or make a quick strawberry Jam - adding a fresh strawberry , with some pistachios, at the last mintue.
When the Pastry is hard' role it out, for every strawberry - normally a couple of feet, and place your strawberries.
It is really much better if you make a if you have some planning for the things you need to prepare this recipe.
1 make your jam, ( this will keep for months in a hermetic container in the fridge).
Make your pastry - it will be much better if you prepare it a day in advance - don't ever put in the fridge - much better if you wrap in cling film and leave it on the counter until the Jam is set.
When you purée your pastry - you need to look out for the colour and translucence of the rice - if the rice is very white - you need to let it boil a little longer - if the rice is almost see through - you need to start again - in between is better.
Here's one: http://www.recipezaar.com/77141
They suggest you bring the water and sugar to a boil, remove it from heat, add the mochiko, stir well, and then return to a very low heat for an additional 2 minutes.
Good luck!