This is a rather tasty Japanese snack! Sweet bean paste compliment nicely with the plain soft rice cake inside. I think this recipe could be used as the base for the variation of this snack! I shall experiment it in the near future! I substituted the Japanese rice with pudding rice, which is readily available in the supermarket here.
- 150b glutinous rice
- 50g pudding rice
- 410g can adzuki bean in water
- 90g sugar
- Pinch of salt
- 200ml water
Mix the two kinds of rice and wash under running water until the water is clear. Drain and leave to dry for around 1 hour.
Put the rice in a pan with a lid, and pour the water over the rice. Cover and bring to the boil and turn to low heat. Let the rice simmer under low heat for 15min (or until water evaporated). Remove from heat and let it stand of 5 mins. Once ready, put the rice in a plate and allow to cool down then cover it with cling film.
For the adzuki bean paste, discard half of the water from the tinned adzuki bean, and pour it to a pan and cook over medium heat. Add sugar in 3 patches and mix well. Reduce the heat to low and mash the beans using a potato masher. Add salt and remove from the heat.
Note: If the beans is slight runny, heat it under low heat to remove excess water, and set aside to cool down. Wrap it in cling film and put it in the fridge for 30 min to 1 hour.
To assemble the snack, wet your hands, and shape the rice into golf-ball-size, and set aside. Pinch generous amount of the bean paste and shape it to a ball, then flatten in your palm. Put the rice ball over the paste and wrap the bean paste over the rice ball.
Arrange the rice balls wrapped in bean paste nicely on a plate and serve fresh!
It would be nice to serve this snack with green tea.