With Chinese New Year just around the corner, I share this post as an homage to the popos in our lives who showed us love in life and through their food. More than one person has mentioned that they have good memories of my Popo serving this dish. It is also a fond memory of our cousins whose mom/grandmother made this dish for her family.
Typically served as a new year’s treat, Dau Lau is a dessert of small rice flour dumplings, similar to mochi, tossed in brown sugar and topped with chopped roasted peanuts and candied winter melon. My Popo often had a dish of dau lau sitting on the table, ready to be picked up with toothpicks and dropped into hungry mouths.
Meaning in each bite
As with many new year’s foods, the components of dau lau have particular meaning.
- The dumplings represent completeness in their round shape and family reunion and togetherness in their stickiness.
- The roasted peanuts, also known as longevity nuts, symbolize vitality, longevity, riches, and honor.
- The dried coconut and candied winter melon are two of the eight essential sweets (eight being a lucky number in Chinese). Other fruit can include lotus root, carrots, and water chestnuts. If you can’t find candied winter melon, candied pineapple is a good substitute.
While dau lau are associated with Chinese New Year, it is simple to make and can be enjoyed year-round. For our family, each sweet bite evokes warm and loving memories.
Kung Hee Fat Choy! Happy New Year!
Dau Lau
- Total Time: 25 minutes
- Yield: 8 1x
Description
Typically served for Chinese New Year, Dau Lau is a dessert of small dumplings, similar to mochi, tossed in brown sugar and topped with chopped peanuts and candied squash.
Ingredients
For the topping
1 cup unsweetened, shredded coconut
1 cup chopped candied winter melon or squash
⅔ cup chopped roasted peanuts
6 tablespoons brown sugar
For the dumplings
1 cup mochiko
½ cup water
½ teaspoon sugar
Instructions
In a shallow bowl, combine the topping ingredients. Set aside.
In a mixing bowl, combine the mochiko and sugar. Add the water, a little at a time, to form a stiff dough.
Roll the dough into ½” balls. Place on a tray covered with waxed or parchment paper.
Bring one quart of water to a boil in a small pot.
Drop 6 to 8 dumplings into the boiling water. Cook until the dumplings float, about 2 minutes. Remove the dumplings with a slotted spoon, allowing to drain for about 30 seconds. Drop the dumplings into the bowl with the toppings, tossing to coat. Place the dumplings in a serving dish. Repeat with remaining dumplings.
Serve immediately
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Cuisine: Chinese
Nutrition
- Calories: 196
- Sugar: 10 g.
- Sodium: 61 mg.
- Fat: 14 g.
- Saturated Fat: 8 g.
- Carbohydrates: 17 g.
- Fiber: 4 g.
- Protein: 5 g.
- Cholesterol: 0 mg.
Keywords: Mochiko, brown sugar, peanuts, candied squash
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