Asian Mochi Rolls 驴打滚儿 Recipe 415 Food

ASIAN MOCHI ROLLS 驴打滚儿 RECIPE - (4.1/5)

Steps:

• Mix the glutinous rice flour, sugar, oil, and water in a medium bowl together. Whisk until well blended. Spray a 6x8-inch microwaveable container with no-stick cooking oil. Pour 1/2 of the batter in the container. Microwave on high for 2 to 3 minutes or until the batter turns clear, solid, and there is no white liquid spots. Place 1/2 cup of almond meal on a cutting board. While the mochi is warm, place mochi on the top of almond powder. Place about 1/4 cup red bean paste on the top of mochi, flatten with the back of a spoon, and roll. Cool the mochi roll before cutting. Storage in a tight covered plastic container before serving.

SOFT ASIAN SUMMER ROLLS WITH SWEET AND SAVORY DIPPING SAUCE

Steps:

• Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
• Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
• Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, then 2 leaves of mint. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
• Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

EASY MOCHI

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.