Korean Rice Cake Balls
Ingredients
- 250 gRice flour (sifted)
- 150 mlMineral water (boiling)
- 50 gWhite sugar (powdered)
- 1 pinchGray sea salt
- 30 gsesame seeds (toasted and crushed)
- 10 gmatcha powder
- 5 gCinnamon powder
- 1 tbspHoney (for coating)
- 250 gGlutinous rice flour (sifted)
Method
Small rice pearls with an incredible chewiness, rolled in aromatic powders. The texture is elastic and melting, featuring toasted sesame aromas and a hint of matcha bitterness.
- 1
In a mixing bowl, combine the rice flour and glutinous rice flour with the sugar and a pinch of salt. Gradually pour in the boiling mineral water. Work the dough with a spatula and then by hand until you get a soft texture, similar to an earlobe.
- 2
Take pieces of dough and roll them between your palms to form regular balls the size of a large walnut. The surface should be smooth, without cracks.
- 3
Plunge the balls into a pot of boiling water. When they rise to the surface and float, let them cook for another 1 to 2 minutes. Remove them with a slotted spoon and immediately drop them into an ice water bath to stop the cooking and set the texture.
- 4
Drain the pearls. While still damp, roll them in toasted sesame seeds, matcha powder, or cinnamon. The powder should evenly coat each ball.
Frequently asked questions
How do you get this dish right?
- The water must be truly boiling when mixing to pre-cook the rice starch, which provides the elasticity.
- Don't leave the pearls too long in the cold water, otherwise they will harden in the center.
How long does this dish keep?
Eat immediately. Glutinous rice hardens and loses its texture if placed in the refrigerator.
