138 options for preparing the “rice balls” recipe step by step with photos on the website
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| ivona.bigmir.net |
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| chicken fillet 2 pcs. |
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| For the rice balls |
| 1/2 cup sushi rice |
| 0.75 cups water |
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| 30 g butter |
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Nomi Tsy, or Glutinous rice flour balls with sweet filling, is one of the types of desserts known and loved by Chinese sweet tooths in southern China, Guangdong (Canton) and Hong Kong. This popular dessert is a very close relative Japanese sweets Mochi. They are very similar in appearance, filling, and ingredients, but still they are different, and they are prepared differently. Japanese Mochi is very delicate, softer and more chewy, while Chinese Nomi Tsi is denser and less chewy. For the Japanese dessert, the dough is first made, then heat-treated and then filled with sweet red bean paste filling. The Chinese dessert is made from raw dough, filled with filling and only then subjected to steamed heat treatment (by the way, not only steamed - the balls can be boiled, deep-fried or in a frying pan). If you put Nomi Tsy in the refrigerator, they will become even denser.
For Nomi Tsa, the dough is made from a mixture of rice flour and wheat starch. The flour is mixed with sweetened water, then vegetable oil is added. The dough is filled with sweet red bean paste, and the resulting “pies” are shaped into balls. After this, the balls are steamed and, while still hot, rolled in sprinkles, most often coconut flakes or powdered sugar; lately it has been fashionable to use cocoa powder. If you are not going to use Nomi Tsy right away, then the steamed balls are not rolled in sprinkles, but left on a plate, they dry out and can be stored that way. In this form, they can be re-boiled or fried later.
Nomi Tsi in China is given to relatives as a sign of respect and as a symbol of family unity. Treating guests to such a dessert is a sign of respect for them. This sweet is popular throughout the year; on New Year's Eve, the demand for this dessert increases.
Legend has it that during the time of the 4th Emperor of the Southern Song Empire, Ning Zong (Chinese: 寧宗, pinyin Ning Zong), who reigned from 1194 to 1224, a young man named Zou went to the capital to participate in the imperial civil service examinations. . He was poor, and every resident of the village where he was from gave him one Nomi Tsa ball for the journey. On the road, the young man ate them, washing them down with water. The young man was smart and talented, successfully passed all the exams and was included in the list of applicants for the imperial service, and then was personally presented to the emperor. The emperor saw the young man Nomi Tsy and asked what it was, the young man told about these sweet balls and invited the emperor to try them. The emperor appreciated the sweet treat and named them Zhuangyuan Ci (Chinese: 状元糍, pinyin Zhuangyuan Ci), which means “victor's rice cakes.”
INGREDIENTS (for 20-25 balls):
glutinous rice flour
- 250 g,
wheat starch
- 40 g,
water (warm) - 200 g,
water (boiling water) - 30 g,
olive oil - 45 g,
white sugar - 25 g,
Hong Dou Sha red sweet bean paste
- 250 g,
dried coconut flakes
- 30 g.
The most important part of this Chinese dessert is the dough, so we’ll deal with it first.
In a suitable container, mix boiling water and wheat starch, you need to do this quickly (it is very convenient to mix the ingredients with chopsticks), pouring boiling water in a thin stream and at the same time mixing the starch. Let the dough cool slightly so that you can continue working with it with your hands. Knead until smooth and set aside.
Sift the rice flour into another container. Dissolve white sugar in warm water, then pour the sweetened water into a container with flour and knead the dough. Add olive oil to the resulting dough and knead the dough until smooth.
Combine both prepared doughs (wheat starch and rice flour) and knead the dough again until smooth. Set the dough aside to rest for 10 minutes, covering it with a bowl or wrapping it in a plastic bag.
Divide the “rested dough” into pieces of 25 g each (you will get a ball with a diameter of about 2.5 cm), you should get 20-25 pieces of dough. Roll them into balls. Then each piece needs to be filled with filling, in our case this is one of the most popular sweet fillings in Asian cuisine - Hong Dou Sha red sweet soy paste (in Japan it is called Anko or Azuki paste).
Take a ball of dough in your left hand (option for right-handers), and with your right hand knead it into a flat cake.
Place half a teaspoon of Hong Dou Sha red sweet bean paste in the middle of the flatbread, carefully “seal” the edges of the dough and shape the dough into a ball.
Stuff all remaining pieces with filling and place them on a cutting board.
Prepare a steamer (bamboo or electric) for use. If the steamer is bamboo, pour water into the wok so that it does not splash onto the bottom of the steamer when boiling, bring the water to a boil and place the steamer in the wok. If the steamer is electric, then bring it into working condition in accordance with the instructions for it. Place the prepared balls on the bottom of the steamer so that they do not touch each other. Cover the steamer with a lid and steam for 10 minutes.
Carefully remove the finished balls from the steamer and, while they are still hot, roll in dry coconut flakes (or cocoa powder, or powdered sugar) all the balls one by one.
I have prepared incredibly delicious traditional Japanese sweets for you! These sweets are called dango. They are rice balls on a stick dipped in sweet sauce. Such Japanese sweets differ from other sweets in appearance, method of preparation and lack of sweetness.
The sweets themselves, as a type, appeared much earlier than the dessert itself. This means that dango balls began to be made a long time ago, but the completed form of the recipe appeared only in 1930. These rice balls used to be served with soy sauce, but today they are served with sweet mitarashi and other sauces.
To prepare 25 dango balls (5 sticks) you will need:
- 300 grams rice flour (good to use rice flour: joushinko or shiratamako )
- 250 ml hot but not boiling water
- Grill or grill pan
- Pot
- A bowl
- 5 bamboo sticks or 5 long toothpicks
Stage one:
Place rice flour in a bowl and add hot water. Afterwards, mix everything thoroughly until a homogeneous mass is obtained. The rice dough should be soft and moist (rice dough is very different from the wheat dough we are used to).
Stage two:
Now divide the entire mass into 25 balls. This can be done in different ways: either roll the dough into a long sausage and divide it into approximately equal 25 pieces, or simply separate the dough from the total mass by eye. And roll each separated piece into a ball with your palms. It's okay if the balls don't turn out even. Rice dough is not easy to shape into perfect shape.
Stage three:
Pour water into a saucepan and boil it. Then add a little water. Next, place all the dango balls in boiling water and cook for 3-4 minutes. Once the balls are cooked, immediately place them in a separate bowl of cold water!
Stage four:
While the rice balls are cooling, prepare 5 sticks. Then put the balls on the sticks, 5 pieces each. This is not difficult to do - just like a barbecue! Simply thread the ball onto a “skewer”, making a hole in the middle of the ball.
Stage five:
Now heat up the grill pan or the grill itself (depending on what you are using) and place the sticks with balls on it. Fry the dango balls, turning them constantly so that they do not burn but leave a toasted "mark".
While you are frying the balls, prepare the sweet mitarashi sauce. This must be done in advance so that the dango balls can be coated with sauce while they are hot. This way the sauce will stick (stick) to the balls better.
Friends, we would also like to point out that the dango balls do not need to be fried. There are recipes where the balls are only boiled, but then it takes longer than 3-4 minutes - about 10 minutes!!! And also some Japanese do not boil the balls at all, but steam them! As you can see, the cooking process may be different, but the taste does not change much.
Gluten free. Without milk. No eggs
The December issue of the Culinary Workshop magazine published a recipe for Mochi, a traditional Japanese sweet for the New Year's table. Mochi are sweet filled rice balls. I cooked. Yes. What can I say? Not for everyone, very much for everyone. Perhaps those who like rice puddings and cakes made from whole rice (not from rice flour, but from rice) will like it. I would rate it a C. The children didn’t appreciate it at all; they only licked off the powdered sugar.
The magazine uses chocolate as a filling. I used homemade quince marmalade.
Ingredients
for 10 pcs.:
. Round rice (for risotto and puddings) - 150 gr.;
. Drinking water - 120 ml.;
. Sugar - 50-70 gr.;
. Marmalade.
I used brown rice and brown sugar. My mochi turned out brown. White rice and white sugar make mochi white. You can add coloring, such as beet or carrot juice. Then the mochi turns out pink or pale orange.
Preparation:
Soak the rice overnight and steam it. How to do this if you don’t have a double boiler.
Fill the pan halfway with water and bring to a boil. Place a colander on the pan. Place a clean cotton cloth in a colander. Place washed rice.
Fold the edges of the cloth, cover and steam until tender, about 40 to 90 minutes depending on the rice. White rice cooks faster. I cooked brown rice for an hour and a half. If the water boils away, add boiling water to the pan. Try the rice, it should be soft and cooked.
Grind the sugar in a coffee grinder into powdered sugar.
If you use beetroot or carrot juice, grate the vegetables on a fine grater and squeeze out the juice through cheesecloth, about 50-60 ml. The amount of water will need to be reduced by the amount of juice, for example, 50 ml. juice + 70 ml. water.
In a food processor (or blender), grind the rice with water (and juice) into a porridge-like mass. The mass should be quite thick, like a dense dough.
Place 3 tbsp in the paste. (50 g.) powdered sugar and mix thoroughly. You should get a test mass. If it sticks to your hands too much, add more powdered sugar.
Sprinkle powdered sugar onto a cutting board. Pinch off a piece from the rice mass and flatten it into a flat cake. Place marmalade in the center, glue the edges and roll into a ball. Roll the ball in powdered sugar.
Grind the cooked rice using a blender until smooth.
Chop the dates quite finely (you shouldn’t cut them very finely, as they will be crushed in a blender in the future).
Add chopped dates to the rice.
Scald the dried apricots with boiling water, then dry and chop quite finely.
Add dried apricots to dates and rice.
Add honey to the resulting mass (if desired, you can add your favorite spices).
Using a blender, mix and grind the mass of dried fruits, rice and honey.
Place the hazelnuts in a thick-walled frying pan, put on the fire and fry, stirring occasionally, for 10-15 minutes. Then transfer from the frying pan to a towel, wrap it in it and rub the nuts against each other to get rid of the husks.
Then you need to return the nuts to the pan, add 2 tablespoons of water and sugar. Fry, stirring the nuts with a wooden spatula, until the sugar caramelizes.
The sugared nuts should be placed on a board greased with oil and quickly separated from each other so as not to stick together.
Roll the mixture of dried fruits and rice into small balls. Flatten each ball to make a flat cake, in the center of which place a nut.
Form balls and place them in coconut flakes.
Roll each sweet ball well in shavings.
Place the finished, delicious homemade sweets made from rice, dried fruits and nuts on a dry surface and place in the refrigerator for at least 30 minutes.
The sweet rice balls are ready and can be served as is.
Or you can show a little imagination and serve it in a festive, unusual, elegant way...
Happy Holidays!
Good luck and good mood in everything!
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