Thursday, April 6, 2017
Japanese style Tofu glutinous rice balls Packing
Japanese style Tofu glutinous rice balls Packing
I am attempting to pack up my life into 20kg this week.
The last time I packed like this, it was 5 years ago when I had to move to Illinois to study. I learnt back then, that living on 20kg for a year is doable ;)
This time, I am making the transition into the next chapter of my career in a different industry...and a different city - Melbourne! Lots of changes for sure. Definitely exciting and very scary.
So its a jam-packed week for me this week as I am trying to do a gazillion last-minute things and catch up with my Sydney friends. It is times like these you need quick and easy recipes for snacks (snacks are essential when you pack...really!).
I normally dont make rice balls but the only reason I made these was because the recipe uses tofu! I was curious. I was intrigued. I also look for every opportunity to health-ify and experiment with my food as you may know! While I couldnt taste the tofu at all, they did make the rice balls softer...nom nom nom.
I flavoured a third of the dough into green-tea (matcha) and also dipped the rice balls in 3 different dressings - freshly grinded black sesame, soy bean powder (this stuff is amazing) and lastly the left-over sweetened red bean from the fridge.
This recipe is inspired by Masa, a Japanese foodblogger living in Taiwan. I bought his cookbook when I was in Taiwan few weeks back. Go and check his other recipes if you can read Chinese :)
Anyways, heres the recipe below and I hope you do make this and enjoy it as much as I have.
Oh, and I hope you smile today too :)
Japanese style glutinous tofu rice balls
Adapted from MASA
Serves 4
3. Roll out the each of the dough (one plain, one green) on a clean surface and stretch into long strips. Divide into however many rice balls you want and roll each part into a small ball with your palms.
4. Fill up a saucepan with water to the top and bring it to boil. Place the balls into boiling water and immediately stir the water to make sure each ball doesnt stick to the bottom. Cook until the balls float onto the surface of water. Drain them and place into a bowl of ice cold water. (I forgot to boil the water first - catastrophe! The photo below is a big no-no as the water wasnt boiled and not enough!)
5. Once cooled down, add 3 rice balls to each skewer (you may have to twist the skewer or you might end up squashing the rice balls!)
6. This step is optional, but I like to grill my skewers of rice balls lightly. It makes the surface less sticky and the rice balls softer. You can wrap the ends of the skewers with foil as I have done.
So its a jam-packed week for me this week as I am trying to do a gazillion last-minute things and catch up with my Sydney friends. It is times like these you need quick and easy recipes for snacks (snacks are essential when you pack...really!).
I normally dont make rice balls but the only reason I made these was because the recipe uses tofu! I was curious. I was intrigued. I also look for every opportunity to health-ify and experiment with my food as you may know! While I couldnt taste the tofu at all, they did make the rice balls softer...nom nom nom.
I flavoured a third of the dough into green-tea (matcha) and also dipped the rice balls in 3 different dressings - freshly grinded black sesame, soy bean powder (this stuff is amazing) and lastly the left-over sweetened red bean from the fridge.
This recipe is inspired by Masa, a Japanese foodblogger living in Taiwan. I bought his cookbook when I was in Taiwan few weeks back. Go and check his other recipes if you can read Chinese :)
Anyways, heres the recipe below and I hope you do make this and enjoy it as much as I have.
Oh, and I hope you smile today too :)
Japanese style glutinous tofu rice balls
Adapted from MASA
Serves 4
- 100g silken tofu (do not use firm tofu)
- 100g glutinous rice flour (I recommend the Japanese version which are in flakes)
- 1/2 tsp matcha (green-tea) powder
- 1/4 cup ground black sesame (I blasted my sesame in a food processor)
- 1/4 cup unsweetened soy bean powder (can be purpose from Asian stores)
- 1/4 cup sweetened red-bean (may use cans but I boiled mine and added sugar)
- ~4 tbsp sugar
1. Combine the tofu and the glutinous rice flour in a bowl. Break up the tofu as much as you can with your hands and knead until a dough that is not too sticky is formed. If the dough is too sticky, add more flour as required. If the dough is too dry, add more tofu.
2. Take 1/3 of the dough and knead it again with green-tea powder until combined.
3. Roll out the each of the dough (one plain, one green) on a clean surface and stretch into long strips. Divide into however many rice balls you want and roll each part into a small ball with your palms.
4. Fill up a saucepan with water to the top and bring it to boil. Place the balls into boiling water and immediately stir the water to make sure each ball doesnt stick to the bottom. Cook until the balls float onto the surface of water. Drain them and place into a bowl of ice cold water. (I forgot to boil the water first - catastrophe! The photo below is a big no-no as the water wasnt boiled and not enough!)
5. Once cooled down, add 3 rice balls to each skewer (you may have to twist the skewer or you might end up squashing the rice balls!)
6. This step is optional, but I like to grill my skewers of rice balls lightly. It makes the surface less sticky and the rice balls softer. You can wrap the ends of the skewers with foil as I have done.
7. Prepare the dressings. In a bowl, mix the black sesame with ~2 tbsp of sugar (I used dark brown) and in another bowl, mix the soy bean powder with ~2 tbsp of dark brown sugar depending on how sweet you prefer the powders.
8. Sprinkle or dip the skewers into the powders or sweetened red-bean paste.
Available link for download
