Chee Cheong Fun (Filled Glutinous Rice Balls-Base)

Ingredients:

1 cup glutinous rice flour
2 tbsp dried prawn, soaked, drained and finely chopped (substitute with mushroom for vegetarian version)
1/4 tsp salt
1/4 cup water or just enough to form dough
dried prawn for filling, soaked and drained (substitute with chopped mushroom for vegetarian version)

Chee Cheong Fun Sauce:

1 cup water
2 1/2 tbsp hoisin sauce
1 tbsp peanut butter
1/2 tsp garlic powder
1/2 tbsp light soy sauce
1/2 tsp dark soy sauce
1/4 cup sugar
1 tbsp sesame oil
1 tbsp fried shallot crispy for sprinkling (optional)

Method:

In a mixing bowl, mix flour, chopped dried prawn and salt.

Pour-in water little by little till soft and smooth dough formed.

Divide dough into small pieces balls.

Flatten each ball, fill ball with a dried prawn in center, close to seal and roll up into ball again.

Bring a pot of water to boil.

Drop the filled glutinous rice balls into the boiling water.

Scoop-up dry once it floated.

To make the chee cheong fun sauce, mix all the chee cheong fun sauce's ingredients in a wok or pan except sesame oil and fried shallot crispy, bring to boil.

Remove from heat and stir-in sesame oil.

Pour-over the filled glutinous rice balls and sprinkle with fried shallot crispy to serve warm.