LA Glutinous Rice Madeleine
LA Glutinous Rice Madeleine
Enjoy these LA Glutinous Rice Madeleines, perfect for snacking like cookies! They offer a delightful contrast of a crisp exterior and a chewy interior.
Ingredients
- 500g glutinous rice flour (freshly ground)
- 300g milk
- 3g baking powder (approx. 1 tsp)
- 6 dates
- 8 canned chestnuts
- 1/2 cup pumpkin seeds (approx. 20g)
- 1/2 cup walnuts (approx. 20g)
- 30g pumpkin powder (approx. 3 tbsp)
- 20g sugar (approx. 2 tbsp)
- 5g salt (approx. 1 tsp)
Cooking Instructions
Step 1
Prepare your ingredients. Ensure you have the glutinous rice flour and pumpkin powder ready. Measure out 300g of milk. Finely chop the dates after removing their pits. Cut the canned chestnuts into bite-sized pieces. For the pumpkin seeds and walnuts, lightly crush or chop them to distribute their nutty flavor evenly throughout the batter.
Step 2
In a large mixing bowl, combine the glutinous rice flour, pumpkin powder, baking powder, sugar, and salt. Whisk them together lightly. Pour in the measured milk and add the chopped dates, chestnuts, pumpkin seeds, and walnuts. Gently mix everything until just combined and a smooth batter forms. Be careful not to overmix, as this can make the madeleines tough. Mix only until no dry flour streaks remain.
Step 3
Prepare your madeleine molds to prevent sticking. Lightly brush the inside of each mold with cooking oil, or use a baking spray (mold release agent) for convenience. Ensure an even coating within each cavity to make unmolding easy and maintain the pretty shape of the madeleines.
Step 4
Fill the prepared madeleine molds with the batter. It’s important to fill each mold only about 80% to 90% full. The batter will puff up as it bakes, and overfilling can cause it to overflow or result in an uneven shape. Using a spoon or a piping bag can help fill the molds neatly.
Step 5
Bake your madeleines to golden perfection! Place the filled molds into a preheated convection oven set at 180°C (350°F) and bake for about 18 minutes. Oven temperatures can vary, so if you’re not using a convection oven, be sure to preheat your regular oven thoroughly. Keep an eye on the madeleines during baking; you may need to adjust the time and temperature slightly to prevent them from burning. They are ready when they are golden brown and feel slightly firm to the touch.
