Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Foo Keen Haang Yuan (Black Rice Cake Balls)
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- Level: Intermediate
- Total: 1 hr 30 min
- Active: 55 min
- Yield: 4 to 6 servings
Rice cakes are a staple dish of the Lunar New Year spread in many cultures, and this version is popular with Chinese and Chinese American families of Toisan descent like mine. Rice cakes usually resemble gold ingots or coins to symbolize good fortune in the new year, but this version is dyed blackish-green with a powdered plant known variously as skunk vine, stink vine or Chinese fever vine. The powder may not have the most appealing name, but it does offer a nicely earthy, herbal flavor and adds distinct color. It has a hint of cabbage-like sulfur that while not everyone’s cup of tea is nicely balanced here with a light sweetness. The cakes’ signature texture comes from a higher amount of glutinous rice flour over regular rice flour for a springy, bouncy texture known as QQ in Chinese. Kneading the dough is essential for achieving the correct texture, and when it’s ready to shape it should feel very satisfying to work with, almost like modeling clay. My version of black rice cakes includes shaping some of the dough into geese and a nest. This is a tradition from my mom’s village and represents luck and fertility in the new year, but you’re welcome to just make balls if you prefer.
- Level: Intermediate
- Total: 1 hr 30 min
- Active: 55 min
- Yield: 4 to 6 servings
Ingredients
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Directions
Special equipment:
9-inch bamboo steamer basket; a perforated parchment circle or reuseable steaming cloth- Whisk the glutinous rice flour, 1/2 cup of the fine rice flour and skunk vine powder together in a large bowl until combined. Set aside.
- Bring the slab sugar, 3/4 cup cold water and kosher salt to a boil in a medium saucepan, stirring occasionally, until the sugar dissolves, 4 to 7 minutes. Whisk the remaining 1/4 cup fine rice flour and 1/2 cup cold water in a medium bowl until the rice flour is dissolved. Whisk the rice flour slurry into the boiling sugar mixture and cook until a thick paste forms.
- Stir the hot sugar paste into the flour mixture in 4 additions with a pair of chopsticks or with a fork until evenly combined (it will look crumbly). Cover with a towel and set aside to cool slightly, about 5 minutes. Knead the dough on a work surface lightly dusted with more fine rice flour until smooth, soft but not sticky and it holds together when squished, 8 to 10 minutes. If it’s too sticky, lightly dust the work surface with more rice flour and work it in a tablespoon at a time. Cover the dough with a damp towel while you set up the steamer.
- Wet a 9-inch bamboo steamer with water and set the steamer inside a wok. Add enough cold water to come 1/4 inch up the bottom edge of the steamer basket. Remove the bamboo steamer from the water, line with a perforated parchment circle (or damp reuseable cloth for steaming) and set aside. Bring the water to a boil uncovered over medium heat.
- If you’d like to shape geese and a nest, remove three 1-tablespoon balls from the dough. Roll one ball into a 1-1/2-inch-long cylinder, roll and taper one end to form the tail of the bird. Place your finger perpendicular to the cylinder on the non-tapered end leaving 1/2-inch from the edge for the head, and gently thin the area by rolling side to side to form a neck. Gently form the 1/2-inch piece at the end into a round shape for the head and pinch the tip of the dough for a beak. Curl the tail upward and reshape the head so it stands upward. Press your finger halfway into the cylinder on opposite sides and form the wings of the bird. Reposition the head so it sits between the two wings. Cover the goose with a damp towel and repeat with a second dough ball to create another goose. With the remaining ball, press your finger in the center to create a bowl shape. Thin out the walls to create a small nest about 1 inch in diameter. Roll three small 1/4-inch balls into eggs and place the eggs in the nest. Cover the geese and nest with the damp towel and set aside while you make the rice cakes.
- Divide the remaining dough into 4 portions and keep the dough covered with a damp towel. Working with one portion of dough at a time, roll the dough into long log with 3/4-inch in diameter. Cut 1-inch pieces from the rope and roll the pieces into balls. Arrange the balls in the prepared steamer basket, leaving about 1/4-inch space around each and making sure they don’t touch the sides of the basket and stick. (This makes it easier to pull the rice cake balls out when eating.) Repeat with the remaining dough.
- Arrange the geese and nest on top of the rice balls and cover the steamer with the lid. Steam over medium heat until the balls darken in color and turn translucent, about 30 minutes, adding water as needed to the bottom of the steamer basket. Remove from the heat and let cool slightly, about 5 minutes. Enjoy while warm.
Cook’s Note
Skunk vine powder can be purchased online but there is likely to be a long overseas delivery time. Another way of obtaining this powder is from Chinese bakeries that use the powder; it may be helpful to show the Chinese characters for it, 烏芹藤粉. I highly recommend using glutinous rice flour from Erawan brand for the finest grind that will give you smoother rice cakes. We spoon rice flour into a measuring cup and then level it for the most accurate measurement.
