Sweet rice balls

[Guest guest]

In search of the perfect rice balls recipes, I just found this one by Chef

Martin Yan. Since I didn't feel like hauling out the food processor to make rice

flour out of my uncooked sticky rice (short grain Japanese), I used leftover

cold sticky rice and didn't bother steaming it since the rice was already

cooked. The other change I made was rolling the balls in lightly chopped, salted

sunflower seed kernels. They are definitely tasty and would be great in your

bento box or kids' lunch boxes if they are accustomed to non-American

traditional foods. 

 

Sweet Rice Balls

DOUGH

 

3 cups glutinous rice flour

 

2/3 cup boilling water

 

1/2 cup plus 2 tablespoons cold water

 

12 wax paper squares, each 4-by-4 inches

 

Finely shredded sweetened coconut

 

FILLING

 

2 tablespoons sesame seeds

 

1/4 cup finely chopped unsalted roasted peanuts

 

3 tablespoons sugar

 

 

 

 

 

COOKING METHOD

 

 

 

GETTING READY

 

 

 

In a wide frying pan, toast sesame seeds over medium heat for about 5

minutes or until golden brown, shaking pan frequently. Place in a small

bowl and stir in remaining filling ingredients. Set aside.

 

 

 

Measure rice flour in a medium-size bowl. Make a well in the center of

flour and pour boiling water into well, stirring with chopsticks or a

fork until dough is evenly moistened. Add cold water and stir until

dough forms a ball.

 

 

 

On a lightly floured surface, knead dough for about 5 minutes or until

smooth and shiny. Cover with a damp cloth and let rest for 10 minutes.

Roll dough into a 12-inch-long cylinder. Cut cylinder crosswise into

1-inch pieces.

 

 

 

To shape each dumpling, flatten one piece of dough with a rolling pin

to make a 1/4-inch-thick circle, keeping remaining dough covered to

prevent drying. Place 1 1/2 teaspoons of filling in center of circle.

Gather and pinch edges together at the top to seal securely. Roll

carefully between your palms to form a round ball. Place on a square of

wax paper. Cover filled dumplings with a damp cloth while filling

remaining dumplings.

 

 

 

COOKING

 

 

 

Line the bottom of a steamer with a small damp towel. Arrange dumplings, without

crowding, on cloth. Cover and steam over boiling water for 10 minutes. Remove

dumplings and sprinkle evenly with coconut. Serve immediately.

 

SOURCE: The Chinese Chef © 2000 / Martin Yan

 

I also tried mixing fried wasabi peas in with the rice and formed it into a

ball. I put a couple of raisins in the middle, since I like raisins and love

pairing sweet with spicy and rolled the rice balls in toasted white sesame seeds

with a tiny bit of salt in the palm of my hand. (traditional way to make them).

They were rather good. I made the mistake of putting a tiny bit of chili sauce

(the Chinese kind) on the ball and my stomach is informing me that it doesn't

appreciate hot stuff. Growl. So someone who can eat hot yummies please enjoy

something really spicy for me tonight, pleeeeeeeeeeease?

 

I don't think the fried wasabi peas will stay crunchy overnight but if served

fairly soon after making, it should work. My darling daughter in love is going

to adore these, so I'm off to the kitchen to make some for my son to take her

when she gets off work.

 

I have been incredibly blessed to have these lovely girls in our family, but the

one who lives the closest, our Kimmie, is so close to my heart I forget

sometimes that she was not born to us.

 

Jeanne in GA