Aiwowo

What to get ready

• Sticky rice 720 g
• Walnut 280 g
• Roasted white sesame seeds 160 g
• Sugar 320 g
• Raisins 140 g
• Rice flour 160 g
• Dried osmanthus flowers (sweet osmanthus) 16 g

Method

1. 1 Soak glutinous rice for 4 hours, then steam it for 30 minutes until it becomes sticky rice, and gently pound it to make the grains stick together.
2. 2 Grind gently until the grains stick together but are still visible; grinding until finely ground will make a different kind of cake.
3. 3 Roast sesame seeds and walnuts, then coarsely grind them and mix with sugar and raisins to make the filling.
4. 4 Roast rice flour in a dry pan until cooked, then let it cool to make a non-stick coating.
5. 5 Shape the glutinous rice into a wrapper by hand, dip it in roasted rice flour, then wrap the filling inside and roll it into a ball.
6. 6 Roll the balls in roasted rice flour one more time, then sprinkle with osmanthus flowers and serve at room temperature.

With an appliance

• Pressure cooker 40 min

  Replace step 1: steam the soaked glutinous rice under low pressure for 15 minutes, then release the pressure naturally for 8 minutes and gently pound it while the rice is still hot. The steps for making the filling, preventing sticking, and shaping the balls from steps 3 to 6 remain unchanged.