The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sesame & ginger rice balls recipe. Enjoy quick & easy rice recipes and learn how to make Sesame & ginger rice balls.
You don't have to head to Chinatown for this regional Sichuan treat - try it at home!
Preparation Time 25 - 65 minutes
Cooking Time 20 minutes
Makes 24
Ingredients
500ml (2 cups) reduced-fat milk
2 whole star anise
1 cinnamon stick
2 tsp finely grated orange rind
215g (1 cup) sushi rice
55g (1/4 cup) caster sugar
60ml (1/4 cup) coconut cream
2 tbs sweetened condensed milk
50g (1/4 cup) glacé ginger, cut into 5mm pieces
80g (1/2 cup) sesame seeds, toasted
Method
Combine milk, star anise, cinnamon and orange rind in a medium saucepan over medium heat. Bring to the boil. Stir in the rice. Bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes. Set aside, covered, for 10 minutes to stand.
Stir in the sugar and coconut cream. Transfer to a medium bowl. Set aside for 30 minutes to cool.
Line a baking tray with non-stick baking paper. Stir in the condensed milk. Use wet hands to roll 1 tablespoonful of the rice mixture into a ball. Insert a piece of ginger into the centre of the ball and roll to enclose. Roll in sesame seeds to coat. Place on the lined tray. Repeat with remaining rice mixture, ginger and sesame seeds.
Notes
Storage tip: Freeze leftover coconut cream to use in curries.
Source
Good Taste - May 2010, Page 80
Recipe by Cynthia Black
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