Ingredients for Duck Mother Niang: Glutinous rice flour 300g, Boiling water 250g, Filling: Taro paste, Red bean paste, Black sesame, etc. 350g, White sugar to taste, Garnishes: White fungus, Snow ear, Goji berries, Lotus seeds, Taro, etc. to taste.
Method: Step 1: Prepare the ingredients. Step 2: Boil red dates and snow ear with sugar to personal taste; this can be done while preparing other ingredients. Turn off the heat once it’s boiling. Step 3: Prepare the water for boiling Duck Mother Niang. Step 4: While the water is boiling in the kettle, divide the red bean paste into evenly sized particles. Step 5: Mix glutinous rice flour with boiling water, first stir with chopsticks, then knead to form a dough. Step 6: Wrap the dough with red bean paste, shape into round or oval. If using multiple fillings, distinguish them by shape, for example, oval for red bean paste and round for taro paste. Step 7: Shape the Duck Mother Niang into an oval shape, and start boiling the water prepared for cooking. Step 8: After boiling, add Duck Mother Niang and wait until large bubbles appear. Step 9: Once cooked and floating, remove from the water. Step 10: Pour into a bowl and add sugar water to complete. Step 11: The soup should be clear and transparent. Cooking Tips for Duck Mother Niang: Separating the cooking process ensures the water remains clear instead of becoming slightly milky. Add a bit of flour to prevent the dough from being too sticky if too much water is added. Different brands of glutinous rice flour have varying water absorption rates. Approximately 25 Duck Mother Niangs can be made. Good cooking always involves techniques; each of my dishes has a little trick. Search for “Cantonese Snacks” to directly view my recipes!
