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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Japan · Starter

Tri-Colored Autumn Rice Balls

Serves 6

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Tree nuts, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 cups prepared steamed sweet rice
  • ¼ cup toasted black sesame seeds, lightly crushed
  • 1 tablespoon sugar
  • 1 cup smooth Japanese bean paste (koshi-an), chilled
  • ½ cup roasted soybean powder (kinako) or toasted ground pecans

Method

  1. Mix sesame seeds and sugar in a small bowl.
  2. Moisten your hands with water and divide warm rice into 12 equal portions.
  3. Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
  4. Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
  5. Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.
  6. Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
  7. Place these on a nice serving tray. Flatten the remaining eight rice portions.
  8. Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.
  9. Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray.