Scarlett WSweet Rice Balls
April 8th 2008 13:10
Sweet Rice Balls
About Sweet Rice Balls
This dish also called kyungdan in Korea, fluffy rice balls are filled with a delicious sweet bean paste to create a light, succulent dessert. The sweets are coated with red dates, chestnuts and sesame seeds, which give them an unusual texture. The fruit and nuts contrast wonderfully with the meltingly tender rice.
INGREDIENTS
Serves 4
375 gm / 13 oz / 2 cups red kidney beans, soaked overnight
200 gm / 7 oz / 1 cup sugar
30 ml / 2 tablespoons black sesame seeds
20 red dates, stoned (pitted) and finely chopped
20 chestnuts, finely chopped
400 gm / 13 oz / 3½ cups sweet rice flour
5 ml / 1 teaspoon salt
1. Place the red beans in a pan, cover with water and bring to the boil.
2. Boil fast for 20 minutes, then drain and leave to cool. Roll them between the palms of your hands to remove the skins.
3. Purée the peeled beans and sugar to a fine paste. Simmer the purée in a pan until the paste resembles a custard consistency.
4. Lightly toast the sesame seeds in a dry pan.
5. Place the dates, chestnuts and sesame seeds in three separate shallow dishes.
6. Sift the flour and salt into a bowl and add 500 ml / 17 fl oz / 2¼ cups warm water. Mix well and knead for 10 minutes.
7. Take a small piece of dough, make an indent with your finger and add a little bean paste. Wrap the dough over and form into a ball.
8. Bring a large pan of water to the boil and add the rice balls.
9. Cook for 7 minutes, then drain and rinse in cold water.
10. Separate the rice balls into three groups.
11. Roll one-third in the chopped dates, another in the chestnuts and the last in the toasted sesame seeds. Arrange on a serving platter.
**From “Korean Cooking”**
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