Glutinous Rice Balls/Lo Mai Chi recipe

26 Apr

Have you tried glutinous rice balls when you go for Dim Sum/Yum Cha?  They usually have them in the dessert cart.    Have a go with this easy recipe after the jump.


Ingredients for the wrapper

1 cup rice flour (leave some for coating)
¾ cup glutinous rice flour
3 tbsp sugar
1½ cup water

Ingredients for the filling

1¼ cup peanuts (roasted and crushed)
2½ tbsp roasted sesame seeds
5 tbsp sugar

1. Bake the rice flour for 45 minutes at 120ºC and stirring every 10 minutes. Set it aside to cool.
2. Mix water and sugar. Pour into the glutinous rice and mix.
3. Grease a tray.
4. Pour glutinous mixture into the tray.
5. Steam for ½hour or until cook. Set it aside to cool.
6. Pour the cooked glutinous rice dough into the roasted rice flour.
7. Cut into small portion and flatten each dough. Fill the dough with the filling.
8. Seal the dough.
9. Coat with the roasted rice flour which you set aside. Serve.

Approximately 20 pieces were made from this recipe, depending on the size of each rice balls.

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5 Responses to Glutinous Rice Balls/Lo Mai Chi recipe


Jetsetting Joyce (MEL: HOT OR NOT)

April 27th, 2010 at 12:07 pm

Oh these look beautiful! Lo Mai Chi are one of my favourite childhood desserts, will have to try your recipe!

Jetsetting Joyce



May 1st, 2010 at 1:14 pm

Good luck with the recipe~


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May 7th, 2010 at 10:08 pm

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May 8th, 2010 at 9:14 am

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Maria Yong

August 31st, 2012 at 12:54 am

I tried this recipe. The dough is impossible to handle. It is way too soft even after I added the rice flour that was set aside as reserve for coating. I tried eating it and it was literally runny and cold. This is not a keeper.

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