Ingredients

The following ingredients have 4 Servings
  • ½ cup fine cornmeal ((78g))
  • ½ cup cassava flour ((68g)(NOT STARCH))
  • ¼ cup brown rice flour ((32g))
  • 2 tbsp raw cane sugar ((24g)(I used powdered coconut sugar, see post))
  • 1 tsp xanthan gum ((3g))
  • ½ tsp baking powder ((2g))
  • ⅛ tsp pink salt ((0.75g))
  • a dash of cinnamon and nutmeg (optional)
  • 1 cup almond milk ((250ml))

Instruction

  • Place the cornmeal, cassava flour, brown rice flour, xanthan gum, nutmeg, cinnamon, sugar, baking powder and pink salt in a medium sized bowl.
  • Use a whisk to evenly combine the dry ingredients.
  • Make a well in the centre of the bowl then start to pour the milk into the centre, a small amount at a time (you may NOT use all of the milk).
  • As you pour the milk, start to knead to form a soft dough ball (if shouldn't be tough, nor very sticky). Add more flour if it is too sticky!
  • Pinch off a small amount of dough and proceed to roll into 4 inch long sausage shapes, then stretch a little to make 2 points on each side.
  •  Place the festival on a tray lined with parchment paper then repeat the above step with the rest of the dough.
  • Once the festival dumpling are formed, use a pastry brush to brush each side with some of the leftover milk.
  • Preheat a small frying pan with coconut oil, you want the oil to be very hot.
  • Add the festival to the frying pan (you may need to work in batches).
  • Reduce the heat to medium-high and fry the festival for several minutes until they are golden brown, turning frequently (if they brown too soon, then reduce the heat to medium).
  • Place the cooked festival on kitchen towel to absorb the excess oil and serve accordingly!