---------- Recipe via Meal-Master (tm) v8.05

     Title: **Sweet Puree Delicacies**
Categories: Side, Dish
     Yield: 1 servings

-----------------------------------PASTRY-----------------------------------
     2 oz Wheat starch
   1/3 c  Boiling water
     8 oz Glutinous rice flour
     2 oz Sugar
 1 1/2 oz Lard or oil
   3/4 c  Water

----------------------------------FILLING----------------------------------
     2    Preserved egg yolks
     1 lb Red bean puree
          Oil for shallow frying

 Pastry -- - Sift the wheat atarch into a mixing bowl and pour in the
 boiling water to stir vigoroursly. Cover with a hot towel for a minute then
 knead into a dough. - Sift the glutinous rice flour on to a table and make
 a well in the centre. Put in the sugar, lard, water and the wheat starch
 dough to knead together. - Divide the dough into half and steam one for 10
 minutes. Remove and knead together with the other half till very soft.
 Leave aside for further use. Filling -- - Steam the preserved egg yolks and
 cut into 16 cubes, making a total of 32 pieces. Wrap a piece of egg yolk in
 1/2 oz of bean puree and shape each into a small ball. To complete -- -
 Roll the smooth dough into a long cylinder and cut into 32 equal portions.
 Press each portion into a thin round pastry case to wrap in one portion of
 marble-shaped red bean puree. Draw in the edges to seal well. Flatten with
 your palms. - Heat the pan with a little oil. Arrange the cakes to shallow
 fry until both sides are golden brown. By Lynn Rausch
 <[email protected]> on Jul 31, 1996

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