*~Riceballz~*

No, it isn’t Winter Solstice yet, but rainy Sunday afternoon calls for some comfort food. I’ve been wanting to make this since I read about it in a women’s magazine, so I have the canned cream corn and glutinous rice flour ready since God knows when. I no sked the rain. HAHAHA!

Ingredients:

For the rice balls:

Glutinous rice flour

Water

For the soup:

Canned cream corn (not the corn soup, just the corn)

sugar

water

Method:

For the rice balls:

I think things like these doesn’t really call for measurements. I am kinda bad in measuring my ingredients and all my previous recipes are estimations as well, but the ingredients are correct.

So, what I did was to make the glutinous rice balls as how everyone would, adding water to flour and adjusting to the correct consistency before separating them into smaller portions and shape them into spheres with diameters of 1.5 cm by putting them in between my palms and moving in opposite circular motions. (Why does it sound harder than in practical?)

I know the dough is good enough when it is elastic and doesn’t stick to the hands. If it is not, either add more water or flour, and adjust them accordingly.

Since I am cooking it on the spot rather than leaving it overnight, I lay all the rolled balls on paper towels to absorb the excessive moisture. I just find that wetter balls doesn’t have as much as “boink boink” effect compared to the overnight, dried balls.

When the balls are done, cook them in boiling water. Dump them in, and when they start floating to the surface, catch them up. Catch those on the surface only. Dump the cooked balls in a bowl of cold water first to halt the cooking process, or else they will turn mushy.

For the corn soup:

In a separate pot, boil enough water to make sugary syrup soup enough to eat the rice balls. Add in sugar, adjusting the sweetness to your liking. After you got the syrup right, gradually add in the cream corn, depending on how thick you want the corn syrup to be. I did mine around 500 ml of water and around 200g of corn.This is an additional information. If you would like to have silky smooth, creamy corn soup, knock and separate an egg and slowly stir in the egg whites into the corn soup mixture. Careful, use only low heat, because overheating is a big NO-NO. As you might already know, I am not comfortable with raw eggs, so I omitted that part.

So, just add the glutinous rice balls into the corn syrup and it is ready to be served.

This is another tasty way to eat glutinous rice balls. I love the smell of the sweet corn, and along with the rice balls, there are some corn bits to munch on too.

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