Description
Korean Chestnut & Jujube Sweet Rice Balls are delightful!
Ingredients
Scale
- 2 cups glutinous rice flour
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon sea salt
- 1/2 cup finely chopped cooked chestnuts
- 1/2 cup pitted and chopped jujubes
- 1 tablespoon sesame seeds (optional, for garnish)
- 1 tablespoon cornstarch (for dusting)
Instructions
- In a spacious bowl, mix together the glutinous rice flour, granulated sugar, and sea salt.
- Gradually pour in the water, stirring continuously until a pliable dough forms. If the mixture feels overly sticky, incorporate a bit more rice flour until it reaches the right consistency.
- Portion the dough into small spheres, roughly the size of a golf ball.
- Gently flatten each sphere in your hand, then place a small spoonful of the chestnut and jujube mixture in the center.
- Carefully fold the edges of the dough over the filling and roll it back into a perfect ball, ensuring that the filling is securely enclosed.
- Bring a large pot of water to a rolling boil.
- Drop the rice balls in batches into the boiling water, making sure not to overcrowd the pot.
- Allow them to cook for approximately 5-7 minutes, or until they rise to the surface, indicating they are done.
- Using a slotted spoon, lift the rice balls out of the water and place them on a plate that has been dusted with cornstarch to prevent sticking.
- For an extra touch, sprinkle sesame seeds over the top of the rice balls. Enjoy them warm or let them cool to room temperature before serving.
Notes
- Ensure the filling is securely enclosed to prevent it from leaking during cooking.
- Adjust the amount of water if the dough is too dry or too sticky.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 rice ball
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg