The recipe calls for only 1/4 cup of sugar to make 24 rice balls, which is enough for 6 people. But I found the sweet rice flour much easier to handle than regular dumpling wrappers, so the process is more fun. They are quite easy to make, and the runny filling makes them very special. If you love mochi, you cannot miss these black sesame sweet rice balls. Their texture remains the same whether you cook them fresh or frozen. They freeze very well and you can cook them directly without thawing them. Sweet rice balls are perfect for making in advance and serving later. But feel free to try out different styles and find one that suits you best. I found that unnecessary because the rice balls are so delicious by themselves and extra sweetness is not really needed. I’ve seen that people from different regions and families serve the sweet rice balls in a more complex sweet soup. When I eat sweet rice balls, I also drink a bit of the hot water in between to cleanse my palette. The hot water serves two purposes: (1) it keeps the rice balls round without them sticking to each other and (2) it keeps the filling warm and runny. You should always serve the sweet rice balls in the hot water you boiled them in. Boil the portion of sweet rice balls you plan to serve.Then roll the dough again to shape a ball.Seal the filling where the dough pieces meet.Slowly smooth the dough over the filing.Take a small piece of dough and roll it into a ball with your hands.Transfer the dough onto a lightly floured surface and use your hands to gather it into a dough ball.I personally prefer to make the dough a bit softer, so it’s very easy to wrap the sweet rice balls without cracking them. Because it doesn’t contain gluten, you will need to use enough water to create a soft dough that is pliable. Compared to regular doughs made with wheat flour, the sweet rice flour dough is fast to put together and easy to handle. You should make the dough only after the filling is ready and fully chilled. I highly recommend using a scale to measure the filling if you want your sweet rice balls to be perfectly evenly sized. Once you have made all the filling, store it in the fridge or freezer to chill again.If it turns too soft, transfer it to the fridge to chill. The filling should be easy to roll out with your hands and not collapse.Once the filling is firm enough to handle, make it into small balls for the filling.Refrigerate for 30 minutes or freeze for 15 minutes to solidify the butter. If you notice the sesame seeds starting to stick to the edge of your food processor, you should stop. Note, if you blend the sesame seeds for too long, it will start to release oil and become sticky. Blend the sesame seeds with brown sugar until finely ground.Making sweet rice balls is a fun and relaxing process. I’ve never tested it, but I’ve had readers report that the result is a bit off if you use mochi flour to make sweet rice balls.ĭo not confuse this with regular rice flour, which won’t work in this recipe. Note: Mochi flour is often made with short grain rice flour and is not suitable for this dish. It is quite easy to find at any Asian grocery store. You should use the type of flour made with long grain sweet rice such as the Erawan brand. It is gluten-free even though it has the word “gluten” in its name. Sticky rice flour is also called glutinous rice flour or sweet rice flour. And black sesame seeds, brown sugar and butter for the filling. The ingredients for sweet rice balls are simple and straightforward.Īll you need is the rice flour and water for the dough. But since it is so delicious and frankly quite healthy, we love to enjoy it year-round as a dessert. Tang Yuan is a traditional Chinese dessert that is often served during the Lantern Festival. If you use the peanut or black sesame filling, the filling will be runny and have a melty, buttery mouthfeel. When they are cooked, the rice balls turn very tender. Different from mochi, sweet rice balls are boiled and then served in soup. It is often filled with a sweet filling, such as peanut, sweet bea, or sesame. The dough is made with sticky rice flour to create a soft and gooey texture. Sweet rice balls, or Tang Yuan (汤圆), are quite similar to mochi. It is a perfect healthy dessert for your Chinese meals or celebrating the Lantern Festival. Gooey sweet rice balls with a buttery runny sweet black sesame filling, they have a delightful texture and a delicate taste.
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