My Homecooked Book

Taiwan Rice ball

I love these Taiwan rice balls and i must have them whenever i visit Taiwan. This is the second time ive made these at home. The first time wasnt so successful as i did not add japanese rice( make the rice stick together) This time before i make it i goggled for the recipe and found this good one from Taiwan duck. But my rice came out softer than the one in taiwan but i like that its so convenient and easy to make. You can add whatever dry ingredients inside, but the ones in Taiwan contains mainly these few fillings except the corn and cucumber.

I made these for lunch when i was on course yesterday. It kept very well from morning until i had it at around 1.30pm. The rice stayed intact and didnt fall outVery convenient for a vegetarian like me who may not be able to get food outside.

The ingredients (for 4 people)

1 cup of 3 colour rice or black rice, 1 cup of sushi rice, half cup of barley – soak in 2.5 cups of water for 1 hour before putting into rice cooker to cook.

Fillings:

crispy fried dough cut into 3

Mock meat floss (made from soya bean)

Lightly fry sweet turnip with chopped garlic

Corn

Peeled cucumber cut in strips

peanut powder and sesame seeds (optional)

sesame oil

Method

get your rice ready and in a bowl with all the other ingredients

get a large plastic bag and put a tea towel on it ( do when the rice is still warm/ hot)

put the bag on your work surface and brush the top with sesame oils

Sprinkle some sesame seeds in a circle on the bag

make a flat circle of rice

add the fillings in the middle of the circlefold in the sides by lifting the plastic bag and mould a shape like an American footballwhen it’s nicely rounded put it in a plastic bag, you can eat it hot or cold.

Recipe extracted from http://taiwanduck.com/rice-ball-taiwanese-breakfast-fan-twan/(If you have problem wrapping the rice balls, watch the video at the link)