rice balls

A sweet, nutty, runny filling sealed with a slippery, chewy wrapper, Tang Yuan (Chinese glutinous rice balls) is a delectable dessert not to miss.

Tang Yuan, Chinese glutinous rice balls (汤圆)

g black sesame seeds

2.5 tbsp sugar (or

lard

rice flour

water

tbsp room temperature water (or beetroot juice)

Toast black sesame seeds (or peanuts) in a frying pan over low heat (see note 1).

In a food processor, grind cooled black sesame seeds (or peanuts) and sugar until they turn into a paste texture.

Add lard (or butter). Mix to combine then keep refrigerated until the mixture is firm enough to handle.

Divide into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough.

Prepare the filling

In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.

Add room temperature water (or beetroot juice) little by little.

Knead with your hand until a smooth, soft dough forms (see note 2).

Divide and roll into 20 balls.

Make the dough

Flatten a piece of dough into a round wrapper with your fingers.

Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely (see note 3).

Assemble Tang Yuan (please refer to the video below)

Bring a large pot of water to a boil. Gently slide in some Tang Yuan (see note 4).

Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot.

When all the balls start to float on the surface, cook for a further minute.

Dish out (along with some liquid) and serve warm.

Cook Tang Yuan

Freeze Tang Yuan right after they are assembled.

Firstly you need to lay them on a tray lined with parchment paper to freeze. Then put them in an air-tight bag when totally frozen.

Follow the same cooking procedure (do not defrost).

Store Tang Yuan

https://embed.mediavine.com/videos/efeuqutvmpvehnnlh4jr

A sweet, nutty, runny filling sealed with a slippery, chewy wrapper, Tang Yuan (Chinese glutinous rice balls) is a delectable dessert not to miss. This video shows you how to make them from scratch.

Tang Yuan, Chinese glutinous rice balls

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success.

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook' Recipe

Tapioca

(75 g) small dried tapioca pearls

(250 ml) water

Rice Flour Balls

(150 g) glutinous rice ﬂour

(125 ml) water, plus more as needed

Porridge

(400 ml) unsweetened coconut milk

(125 ml) water

salt

(100 g) sugar

mangoes, peeled, deseeded and diced

Soak the tapioca in the 1 cup (250 ml) of water in a small bowl for 30 minutes.

While the tapioca is soaking, make the rice balls. Combine the rice ﬂour with the 1/2 cup (125 ml) of water in a large bowl and mix until a dough comes together. The dough should be slightly tacky and you should be able to form the dough into a large sphere. If the dough is too dry and crumbly, slowly add more water, one tablespoon at a time, until the dough can hold its shape.

Form the rice ﬂour balls by pinching off about a teaspoon of the dough and rolling it between your palms to form a small sphere about 1/2 in (1.25 cm) in diameter. You should be able to make about 20 small rice balls from the dough. Cover the rice balls with a damp paper towel and set aside.

Drain the tapioca in a ﬁne-mesh sieve set over the sink and rinse with cold running water. Allow the tapioca to continue draining over the sink.

To make the porridge, combine the coconut milk with the remaining 1/2 cup (125 ml) of water in a large saucepan. Stir in the salt and the sugar and bring the mixture to a boil over high heat. Reduce the heat to low, and then add the rice balls to the saucepan and gently simmer, stirring to ensure the rice balls don’t stick to each other. Continue simmering the rice balls until they are cooked through and become pleasantly chewy, 3–5 minutes. As the rice balls simmer, they will become ﬁrmer and expand slightly. 

Increase the heat to high and return the liquid to a boil. As soon as the liquid boils, turn off the heat and stir in the drained tapioca pearls. Continue to stir until the tapioca becomes tender and translucent, 2–3 minutes. If the porridge becomes too thick for your liking, you can thin it out with more water or coconut milk.

Stir in the mangoes and serve the porridge warm.

Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto

Arancini balls

olive oil

unsalted butter

onion, finely chopped

garlic clove, crushed

risotto rice

dry white wine

chicken stock

parmesan, finely grated

lemon, finely zested

vegetable oil,

plain flour

eggs,

fine dried breadcrumbs (panko works well)

Heat the oil and butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.

Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.

Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.

Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.

Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Coated in golden crumbs, each risotto ball holds a treasure of gooey mozzarella - no wonder they're a favourite Italian snack.

Arancini

1L (4 cups) Massel chicken style liquid stock

brown onion, finely chopped

garlic cloves, crushed

(1 1/2 cup) arborio rice

(1/2 cup) shredded parmesan

eggs

(2 cups) dried (packaged) breadcrumbs

(1 cup) plain flour

Devondale Mozzarella Cheese Block (500 grams), cut into 1.5cm pieces

Vegetable oil, to deep-fry

Tomato relish

Bought marinated olives, to serve

Bought marinated feta, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5613771285001&=domain=taste

5348771529001-5613771285001

These Japanese Yaki Onigiri are simple crispy grilled rice balls that are stuffed with avocado and salted peanuts and coated in a tasty dumpling dipping sauce and sesame. They’re way easier to make than vegan sushi but so delicious thanks to their tasty crispy pan-fried rice crust on the outside while being soft on the inside. The perfect take out dish to eat on the go for lunch or as an appetizer or side dish for summer, spring, or any time of the year!

Japanese Yaki Onigiri (Crispy Rice Balls)

300 g sushi rice (2 rice cooker cups or 1 ½ US cup)

360 ml of water (2 rice cooker cups or 1 ½ US cup)

tbsp rice vinegar

tsp sugar

sea salt

avocado (diced)

tbsp peanuts (finely chopped)

sesame oil (for frying)

sesame seeds

Recipe Dipping Sauce (see Dumplings/Gyoza recipe)

Put the rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Then drain well and transfer to a saucepan (or rice cooker). Pour in the water, cover, and bring to the boil. Then reduce the heat to low and simmer gently for 15-20 minutes, until the liquid has been completely absorbed by the rice (if it looks too dry, add a few more tablespoons of water). Then remove from the heat and leave covered to steam for another 5-10 minutes. (Tip: Do not disturb the rice while it cooks. Leave the lid closed to ensure even cooking and do not stir!)

In the meantime, heat the rice vinegar, salt, and sugar in a small saucepan and stir until the salt and sugar have dissolved.

Once the rice is tender, transfer it into a bowl (preferably a wooden hangiri) and stir gently to loosen it. (Please be careful not to break the rice grains, otherwise, the rice will become mushy). Drizzle the rice vinegar mixture over it, add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.

Sushi Rice (can be made ahead)

Now place 1 heaped tablespoon of rice on a piece of cling foil, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the foil and form into a ball. Flatten it slightly with your hands, then carefully remove the cling foil. Continue this process with the rest of the rice and filling until everything is used up.

Lightly brush the rice balls with the dipping sauce and sprinkle with a little sesame.

Heat the sesame oil in a large non-stick pan or skillet or grill. Pan-fry or grill the rice balls on each side for 3-5 minutes, or until the rice forms a crisp skin.

Serve warm or cold with the remaining dipping sauce. You can also wrap a small nori sheet around the onigiri so it’s easier to eat warm.

Enjoy!

Onigiri

Easy and delicious triangle shaped rice wrapped with nori seaweed. Learn how to wrap onigiri with nori sheets or individually packaged sheet wrappers to keep the seaweed fresh and crispy.  This is a great portable snack or lunch for school or picnics!

Japanese Onigiri Rice Triangles (Rice Wrapped in Seaweed)

Japanese short grain rice

water water

salt salt

nori

kombu (store bought at Japanese market)

furikake (rice seasoning) (store bought at Asian market)

Add the rice to a bowl or rice cooker pot. Add water and wash the rice by lightly swishing it around with your fingers, then drain. Repeat 3 times and drain the water well. Add 1 cup of water to the rice and cook per rice cooker or stovetop directions.

Optional: for furikake rice seasoning, add it to the cooked rice and mix evenly with a spoon.

Lightly wet your hands in a bowl of water, and rub it together with a sprinkle of salt.

Scoop about 3/4 cup of rice in your hands.  If you are adding a filling, flatten the rice out and add about 1 tablespoon of filling to the middle then fold the rice over.

Start molding the rice into a triangular shape with your hands. Cup your fingers in a &quot;c&quot; shape to form the edges of the rice, while patting the rice together to pack it.

How to mold the onigiri triangle rice

Fold the seaweed in half, then cut or evenly tear along the fold.

Add the rice on to the seaweed. Place the tip part of the triangle at the end of the seaweed paper (nearest to you).

Fold the two edges of the seaweed onto the rice. The rice should help the seaweed stick in place.

Next fold the whole triangle rice away from you and onto the seaweed.

If there is excess seaweed paper at the end, you can trim it with scissors to better fit the onigiri, or if you like some of the rice exposed at the tip.

Place a few grains of rice on the two ends of the seaweed.

Fold the ends of the seaweed in to form a triangle.

How to Wrap Onigiri with Nori Seaweed Sheet Paper

You’ll notice the onigiri packaged wrapper has instructions printed on one side, and a plain side. Turn the wrapper, instructions side facing down with the pull tab pointing towards the far side.

Add the rice, tip part of the triangle touching the end of the seaweed paper (nearest to you). Fold the two edges of the seaweed onto the rice.

Fold the two corner ends onto the wrapper to form a triangle.

Use the sticker included in the wrapper package to secure ends in place.

When ready to eat, pull the tab part of the wrapper off and pull the two sides of the wrap off to enjoy!

How to Wrap Onigiri (Japanese Convenience Store Style)

Korean Rice Triangles or Samgak Jumeokbap are rice shaped into triangles with different fillings then often wrapped with seaweed. It&#039;s fun to make and fun to eat as lunch or snacks.

Korean Rice Triangles (Jumeokbap)

white rice (short grain *cup = rice cup = 180 ml)

sweet rice

Tbsp sesame oil (or more to taste)

tsp sea salt

beef

soy sauce

mirin (or rice wine

garlic powder (or 1 tsp fresh chopped garlic)

Black Pepper

Sesame Seeds

6.5 oz canned tuna

mayonnaise

black pepper

spam (1/2 inch thick)

korean red chili powder (gochugaru)

Tbsp sesame oil

seaweed

Wash and drain both regular white rice and sweet rice. Repeat washing, rinsing and draining - 3 times total.

If you have a pressurized rice cooker, you can use the Multi-grain rice function and add water to 2 1/2 cup mark. If using regular rice cooker or stove top, it works best if you soak the rice for 30 min. and then cook using your usual method. For Jumeokbap, it is best that you make the rice more on the dry side than wet.

If all else fails, a Korean way to roughly measure water level is to lay your hand on top of the rice and see if the water reaches your knuckle area. The picture below is the water level for cooking regular rice. For Joomukbap or Kimbap, the water level should be a little lower – about 1/2 inch below the knuckle.

Cook Rice

Cook 3 oz of ground beef in a pan with soy sauce, sugar, mirin (rice wine), garlic powder (or fresh chopped garlic), sprinkling of black pepper and toasted sesame seeds. Stir fry while breaking up the beef to ensure even cooking and seasoning. Beef can be cooked the night before and kept outside for next morning. To keep it over a day, keep it in the fridge but be sure to heat it up in a pan before you use it.

Seasoned Ground Beef

Cut spam into 1/2 in thick slice and then into strips or squares depending on the size of your rice triangle.  Fry and brown spam in the pan while sprinkling about 1/4 tsp of soy sauce and Korean chili powder(gochoogaroo) per each slice (1 slice makes up about 1/3 C). Unfortunately, spam doesn’t do too well when kept overnight so it’s best to cook it fresh at the time of making the rice balls.

Spam

Mix 4 tsp of Mayonnaise with 1/2 can of 6.5 oz canned Tuna meat. Sprinkle some black pepper. Tuna (just like tuna salad) can be made ahead and kept in fridge to be used straight as the filling.

Tuna with Mayo

American Processed Cheese – strange as this may sound, processed cheese goes really well with rice so try it! Just cut it into pieces and put inside the rice.

American Sliced Cheese

When rice is cooked, cool the rice by spreading it out on a plate. Rice should not be too hot when making Jumeokbap. While the rice cools, season rice by sprinkling 1 T sesame oil and 1 tsp salt. Use good quality sea salt if you can. Mix gently with a spatula to season the rice. Taste the rice and adjust seasoning.

Wear plastic gloves (this stops the rice from sticking to your hands) and pick up a handful of rice and shape it into a triangle. Then make a well in the center and put your filling in. You can also use a triangle jumeokbap mould if you have one - follow instructions on the package.

Cover the filling with more rice and form it into a triangle as shown below:

Now you can cover the Joomukbap with a strip of seaweed. You can use a strip of  roasted seaweed (Chosun Kim 조선김) or unroasted seaweed for Kimbap (Kimbap Kim김밥김 or Nori for Sushi) and wrap it around the middle part of the rice triangle.

Make Rice Triangles

These colorful rice balls are made with leftover rice. You can easily adapt the recipe for any vegetables you have on hand. Use short grain rice.

Rice balls (Leftover Rice Recipe)

rice (warmed)

tsp oil

baby spinach (loosly packed)

green onion (finely chopped)

Korean soup soy sauce (gukganjang)

salt and pepper (to taste)

salt (to taste)

red pepper

tsp minced garlic

ginger paste

tsp sesame oil

Heat oil in a skillet and saute spinach and green onion until they are wilted. (Do not use too much oil. It will prevent the rice grains from sticking to each other) Season with Korean soup soy sauce.

Combine rice, ham, and sauteed spinach in a mixing bowl; mix well.

Take a heaping tablespoonful of rice mixture and gently squeeze to form a ball, about 1 1/2-inch in size.

For Ham and spinach rice balls

Chop the egg whites finely.

Using a strainer and a spoon, mash the egg yolks to crumble. In a mixing bowl combine egg whites, egg yolks, pickled radish, rice, and mayonnaise; mix well. Season with salt according to your taste.

For egg and pickled radish rice balls

Heat oil in a skillet. Saute mushroom and vegetables with garlic and ginger. Season with Korean soup soy sauce, and sesame oil.

Combine the mushroom mixture with the rice in a mixing bowl; mix well. Season with salt and pepper according to your taste.

For mushroom and vegetable rice balls

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