White Rice Peach (Baifantao)
A traditional Chaoshan rice pastry shaped like a white peach, symbolizing good fortune. Soft and chewy with sweet peanut-sesame filling, perfect for festive occasions.
Ingredients
7 items- Glutinous rice flour 100g
- Rice flour (non-glutinous) 50g
- Caster sugar 30g
- Peanuts 50g
- White sesame seeds 20g
- Boiling water about 120ml
- Cooking oil a little
Nutrition
Steps （7 steps）
Pan-roast peanuts over low heat for 5-7 minutes until fragrant and slightly browned. Cool, remove skins, and crush into powder.
In a large bowl, mix glutinous rice flour, rice flour, and 20g sugar. Gradually add boiling water while stirring until mixture becomes flaky.
When slightly cooled, knead the flaky mixture into a smooth dough. Cover with plastic wrap and rest for 15 minutes to make it pliable.
Divide dough into 8 equal pieces (about 30g each). Flatten each piece, wrap with 1 tsp of peanut-sesame filling, seal and roll into balls.
Brush the inside of peach-shaped mold with oil, press the ball into the mold, then unmold. If no mold, shape into oval and press a groove with knife back.
Bring steamer water to boil. Line steamer with parchment paper or brush with oil. Place Baifantao in steamer, cover, and steam over medium-high heat for 12-15 minutes, until shiny and translucent, and springy when pressed.
Remove immediately and brush with a thin layer of oil. Serve warm or cold. Re-steam if hardened. Sweet and chewy.
Tips
1. Roast peanuts and sesame over low heat to avoid burning. 2. Rest the dough sufficiently to prevent cracking. 3. Adjust steaming time according to size; they are done when surface is translucent. 4. If they become hard after cooling, steam again briefly to restore softness.
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