Japanese
Tri-Colored Autumn Rice Balls
A community recipe for Tri-Colored Autumn Rice Balls, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 3 cups Steamed Sweet Rice
- ¼ cup Sesame Seeds lightly crushed
- 1 tablespoon Sugar
- 1 cup Smooth Japanese Bean Paste (Koshi-An) chilled
- ½ cup Soybean Powder (kinako) or toasted ground pecans
Make it
Method
- 1
Mix sesame seeds and sugar in a small bowl.
- 2
Moisten your hands with water and divide warm rice into 12 equal portions.
- 3
Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.
- 4
Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.
- 5
Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.
- 6
Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.
- 7
Place these on a nice serving tray. Flatten the remaining eight rice portions.
- 8
Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.
- 9
Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray.
Source & rights
Where this recipe comes from
Adapted from “Tri-Colored Autumn Rice Balls” by Wikibooks contributors, revision 4513067, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.