STICKY RICE BALLS THREE WAYS (汤圆: 鲜肉, 芝麻, 菜猪油 | TANG YUáN: XIāN RòU, ZHī MA, CàI ZHū YóU)
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.
Provided by Betty Liu
Categories HarperCollins Rice Sesame Pork Leafy Green Ginger Soy Sauce Lunar New Year Dessert Lunch Brunch Boil Dairy Free Peanut Free Tree Nut Free
Yield Makes 12 big rice balls; 6 servings
Number Of Ingredients 28
Steps:
- Meat filling:
- Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
- Sesame filling:
- Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
- Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
- Greens filling:
- In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
- Rice ball dough:
- Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
- Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
- Rice ball assemby:
- Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
- Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
- Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
- To cook the meat and greens rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
- Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
- To cook the sesame rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
- Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
- Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.
SESAME RICE BALLS
From the food coach, a great little snack. Low GI, wheat, gluten and dairy free. These are great for packing in bento or lunchboxes. From the food coach
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 1h15m
Yield 16 balls
Number Of Ingredients 7
Steps:
- Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
- Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
- n a food processor grind half the cooked rice until it becomes sticky and glues together.
- Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
- Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
- Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
- Continue this process until all the rice mix has been used.
- Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
- Brush each ball with sesame oil.
- Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
- Serve with a dipping sauce of tamari.
Nutrition Facts : Calories 59.2, Fat 1.6, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.1, Fiber 0.7, Sugar 0.3, Protein 1.3
CHOCOLATE SESAME BALLS
Steps:
- Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F.
- Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
- Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick.
- Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.
More about "sticky rice sesame seed chocolate balls in a lemongrass soup and almond sesame seed truffles recipes"
YIN-YANG TANG YUAN (SWEET STICKY RICE BALLS IN SOUP)
From foodandwine.com
- Using a mortar and pestle, grind sesame seeds. Add 3 tablespoons melted coconut oil, and mash until a slightly coarse paste forms, 5 to 7 minutes. Transfer mixture to a small bowl; stir in granulated sugar and remaining 2 tablespoons melted coconut oil. Chill, uncovered, just until sesame mixture holds it shape when rolled, about 7 minutes. Roll sesame mixture into 32 balls (1 level teaspoon each); arrange on a baking sheet. Chill at least 10 minutes or until ready to use.
- While sesame balls chill, lightly dust a baking sheet with white rice flour; set aside. Bring a large pot of water to a boil over high. While water comes to a boil, stir together glutinous rice flour and white rice flour in a large heatproof bowl. Stir in 1 cup water until flour mixture absorbs all water. Knead until a smooth ball forms, about 3 minutes. Divide dough in half.
- Place 1 dough portion on a work surface very lightly dusted with white rice flour; cover remaining dough portion with a very damp paper towel. Gently roll dough portion on work surface into a 16-inch-long rope (about 1 inch thick). Dust knife blade with white rice flour, and slice rope crosswise into 16 (1-inch-long) pieces (1/2 ounce each). Cover dough pieces with a very damp paper towel. Transfer 16 chilled sesame balls to a plate. Working with 1 dough piece at a time, roll dough piece into a ball using your hands. Using your thumb, make a deep indentation in ball. Place 1 sesame ball in indentation; spread dough evenly around sesame ball to enclose. Using your hands, gently roll into a smooth ball without any seams or cracks. Place rice ball on reserved floured baking sheet. Repeat process with remaining 15 dough pieces and remaining 15 sesame balls. If dough begins to crack when assembling, wet hands with water, shake off excess, and gently knead dough piece until pliable.
- Add assembled rice balls to boiling water, and gently stir to prevent balls from sticking to one another and bottom of pot. Cook, gently stirring occasionally and adjusting heat as necessary to maintain a gentle boil, until rice balls expand slightly and rise to the surface and skin of rice balls appears almost translucent, about 15 minutes. Meanwhile, repeat step 3 with remaining dough portion and remaining 16 chilled sesame balls.
BLACK SESAME SWEET RICE BALLS (黑芝麻汤圆, TANG YUAN)
From omnivorescookbook.com
TANG YUAN (CHINESE GLUTINOUS RICE BALLS WITH BLACK …
From thekitchn.com
BUCHI WITH RED BEAN FILLING (SESAME BALLS) - KAWALING …
From kawalingpinoy.com
STICKY RICE SESAME SEED CHOCOLATE BALLS IN A LEMONGRASS SOUP …
From tfrecipes.com
BLACK SESAME CHOCOLATE TRUFFLES - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
CHINESE SESAME SEED DESSERT BALLS RECIPE - THE …
From thespruceeats.com
INSIDE-OUT BLACK SESAME STICKY RICE BALLS - LADY …
From ladyandpups.com
SESAME BALLS RECIPE | THE KITCHN
From thekitchn.com
STICKY RICE SESAME SEED-CHOCOLATE BALLS IN A LEMONGRASS SOUP …
From foodnetwork.cel28.sni.foodnetwork.com
SESAME ALMOND BROWN RICE BALLS RECIPE - 101 COOKBOOKS
From 101cookbooks.com
SESAME BALLS: AUTHENTIC, EXTENSIVELY TESTED! - THE …
From thewoksoflife.com
SESAME RICE | HEALTHY STICKY RICE RECIPE - CHOSEN FOODS
From chosenfoods.com
STICKY RICE BALLS WITH SESAME & CRUSHED PEANUTS 糖不甩
From thehongkongcookery.com
HOMEMADE COCONUT AND SEED BARS - SWEET AND …
From sweetandsavourypursuits.com
STICKY RICE SESAME SEED-CHOCOLATE BALLS IN A LEMONGRASS SOUP …
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love