Pigeon Egg-shaped Sweet Dumpling
500 grams (1.1 lb) glutinous rice flour
250 grams (0.55 lb) sugar
1 gram (1/5 tsp) mint flavoring
2 grams (1/2 tsp) sweetened osmanthus sauce
1. Put 50 g (3 tbsp) of water in the pot, put in the sugar and heat on low fire till the mixture becomes slightly sticky. Add the sweetened osmanthus sauce and mint flavoring and well stir. Place the mixture on the chopping board. And before it turns cold and becomes solid, shaped it into a long strip and cut into squares 1 cm (0.4 inch) each side.
2. Mix the flour well with 150 g (10 tbsp) of boiling water and divide into small pieces each about 15 g (1/2 oz) in weight. Make each piece into the shape of a rice bowl, put in the filling and seal.
3. Put 1,500 g (3 cups) of cold water in the pot and bring it to boiling point. Put half of the dumplings into the pot and when they becomes afloat, they are ready to be taken out and serve. Then do the same with the other half of the dumplings.
Features: The wrapping is soft and the filling is both fragrant and sweet.
Taste: The mint and osmanthus elements leave a lingering fragrance in the mouth.