Sweet Rice Balls
Cookbook
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
Sweet rice balls are used in soups and porridges or can make an easy dessert or snack when coated with cinnamon, soybean powder, or sesame seeds.
NotesVARIATION: To coat the balls, prepare ¾ cup of ground cinnamon, toasted soybean powder (kohng galu), toasted black sesame seeds, or finely sliced jujubes. Remove the balls from the ice water and roll them in any of the above. Serve with a side of honey.
Makes2 dozen rice balls
CostInexpensive
Total Timeunder 30 minutes
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
Recipe Coursedessert, snack
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealbreakfast, dinner, lunch, snack
Type of Dishdessert
Ingredients
- 1½ cups sweet rice flour
- Pinch of salt
- Water
Instructions
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In a medium bowl, sift together the sweet rice flour and salt. Add ½ cup hot water, a spoonful at a time, stirring constantly until the mixture has the consistency of cornmeal. Dust your hands with a little bit of rice flour and knead the mixture into a soft dough. Divide the dough into 24 little balls.
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In a large stockpot, bring about 1 gallon of water to a boil. Drop the balls into the boiling water, one at a time, and cook for about 7 minutes. The balls will float to the top and become slightly translucent.
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While the balls are boiling, prepare a cooling bath by adding ice to a medium bowl of water. As the balls are cooked, place them in the ice water to stop cooking.
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Serve coated or add to soups and porridges.
2005 Cecilia Hae-Jin Lee
