Asian Mochi Rolls 驴打滚儿 Recipe 415

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.

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.

SOUS VIDE THAI GLAZED PORK RIBS... RECIPE - (4.2/5)

Steps:

• Fill and preheat your sous vide liquid to 160°F. Separate the pork rack into individual ribs and refrigerate until needed. In a non-reactive saucepan over medium heat, whisk together the hoisin, garlic, lemongrass, soy sauce, fish sauce, brown sugar, ginger, kaffir lime leaves and kosher salt and simmer until the sugar has melted, about 15 minutes, to make a glaze. Put 4 to 6 ribs in an even single layer into several quart-sized cooking pouches. Soak the ribs with the glaze mixture to coat them thoroughly, evenly distributing the glaze among the pouches, and vacuum seal them. Submerge the pouches in the water and cook for 18 hours. When the ribs are cooked, remove the pouches and plunge them into an ice water bath for 30 minutes. Reset the temperature of the sous vide to 150°F, adding a little cold water to the bath to hasten the cooling. Meanwhile, open the pouches and pour the sauce and accumulated liquid into a saucepan over medium heat to simmer for 15 minutes. In a bowl, toss the jicama with the star anise, cinnamon, lime juice, and jalapenos. Pour into a quart-sized cooking pouch and vacuum seal. Submerge the pouch and cook for 15 minutes. Put the watermelon in an even layer into a quart-sized cooking pouch, generously sprinkle all over with the five spice powder, and vacuum seal. Submerge the pouch and cook alongside the jicama for an additional 5 minutes. Remove the jicama and watermelon from their pouches, chop more finely if necessary, and toss them with their juices and the finely chopped mint to make the salsa. Season the salsa with a little kosher salt to taste and set aside. Preheat the traditional oven broiler to high. Put the ribs on a broiling pan, brush them with the sauce reduction, and broil for 8 to 10 minutes to caramelize. Remove ribs from broiler and serve with the salsa. Garnish the plate with chopped fresh herbs and scallions.