Coconut-coated sticky rice balls (banh bao chi)

Instructions

1. Step 1

   Put 30 g white sesame seeds in a dry pan and toast them over low heat, stirring constantly, for about four minutes. Low heat lets the seeds cook evenly and release their aroma without turning bitter. The sesame is ready when it turns ivory gold, a few seeds start to pop and you can clearly smell its toasty fragrance.

   Suggested time: about 4 minutes. Low heat.

   Mark step 1 as done

2. Step 2

   Lightly crush 100 g roasted peanuts and put them in a pan with 100 g freshly grated coconut, 60 g granulated sugar and a pinch of salt, cook over low heat for about six minutes, stirring, then mix in the sesame. The melted sugar binds everything together so the filling is easy to roll into balls. The filling is ready when it clumps together, holds as a ball when squeezed and the pan no longer gives off steam.

   Suggested time: about 6 minutes. Low heat.

   Mark step 2 as done

3. Step 3

   Mix 300 g glutinous rice flour with 20 g granulated sugar, slowly pour in 230 g warm water while kneading, then finally add 10 g vegetable oil, cover tightly and let the dough rest for about twenty minutes. Adding the water little by little lets you control how soft the dough gets, while the oil keeps the shell from drying out and cracking. The dough is ready when it is as smooth and soft as an earlobe, doesn't stick to your hands and doesn't crack at the edge when you press it with a finger.

   Suggested time: about 20 minutes.

   Mark step 3 as done

4. Step 4

   Divide the dough and the filling into twelve equal portions each and roll the filling into small balls. Flatten each piece of dough into a round, place a ball of filling in the middle, then pinch the edges closed and roll it smooth between your palms. Sealing the dough completely keeps the filling from bursting out as the dough softens during steaming. The balls are ready when they are evenly round, smooth and have no cracks anywhere in the shell.

   Mark step 4 as done

5. Step 5

   Line a steamer basket with perforated parchment paper, arrange the balls about two centimeters apart and steam over high heat for about twelve minutes once the water is at a rolling boil. Strong steam cooks the glutinous rice shell quickly so the balls keep their round shape instead of slumping. They are done when the shell turns from opaque white to more translucent, looks slightly glossy and feels springy and chewy when pressed.

   Suggested time: about 12 minutes. High heat.

   Mark step 5 as done

6. Step 6

   Spread 60 g desiccated coconut on a plate, then roll each hot ball gently in it until fully covered and set it on a tray. While still hot the balls are slightly sticky, so the coconut clings firmly and won't fall off as you eat. They are finished when each one is evenly coated in white coconut with no patches of shell showing.

   Mark step 6 as done