Scotch Fillet Cooked Perfectly - Chef Recipe by Adrian Richardson
“This is one of my favourite steaks. It’s not as pricey as eye fillet, but is lovely and juicy and h...
180 g glutinous rice flour
20 g rice flour
200 ml warm water (approx)
100-150 g dark palm sugar, chopped into 1.25 cm squares
Pan-roasted sesame seeds, to sprinkle
For the colour: either green food dye or pandan extract
Prepare the dough first by mixing the two types of flours together. Slowly add in warm water, mixing until the dough comes together and is smooth and elastic. If you are after the green colour, add extract or colour until desired amount. Cover and rest.
Pinch a little dough, put 1 piece of sugar in the middle, and then roll into a small ball about the size of a marble. Repeat until all dough is used.
Boil some water in a large pot. Fill another bowl with cold water.
When the water is boiled, add the sticky rice balls in batches. Bring the water to the boil. Once the rice balls rise to the surface, remove from boiling water using a slotted spoon.
Place them into the bowl of cold water immediately. Repeat until all are cooked.
Arrange the balls onto small plates. Sprinkle with sesame seeds and serve immediately.