Method
Ingredients
Ingredients
- Treasure rice cakes:
- 150g Tilda Jasmine rice
- 2tbsp Coconut oil
- 1tbsp Sugar
- 4tbsp Red bean paste
- 1tbsp Goji berries
- 1tbsp Walnuts
- 1tbsp Golden raisins
- 1tbsp Pumpkin seeds
- 240ml Water
- 2tbsp Sugar
- 1tsp Cornflour
- 1tbsp Dried chrysanthemum buds
- ½tbsp Jasmine tea
- ½tsp Vanilla extract
- ½tsp Salt
- ½tsp Lemon juice
- Toasted rice ice-cream:
- 100g Tilda Basmati rice
- 290ml Milk
- 290ml Cream
- 115g Sugar
- 8g Milk powder
- 2 Large eggs
- 2 Egg yolks
- 1 drop Vanilla extract
- Sesame rice balls:
- 70g Glutinous rice flour
- 20g Sugar
- 50ml Hot water
- 30g Black sesame paste
- 20g Sesame seeds
- 10g Peanut butter
- 20g Peanuts
- 1tbsp Honey
Method
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Rinse the rice until the water runs clear. Cover and steam rice in Panasonic oven, with convection setting at 160C for 30 mins. Once rice is steamed add the coconut oil & sugar, coat evenly. Grease moulds. Layer the rice evenly with the red bean paste. Cover and place back into the Panasonic oven, with convection setting at 160C for a further 5-10 mins. Prepare the syrup. Combine the water, sugar & other ingredients in a small saucepan, bring to boil & then simmer. Mix cornflour with 1 tsp water to dissolve. Add slurry to the sauce, keep cooking until the sauce thickens, pass. To serve, top with fruit & nut garnish, drizzle some of the syrup over the cakes
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For the ice-cream, roast the rice in a pan until coloured well . Put the cream and milk in a large, heavy-based saucepan. Heat gently until almost boiling. Add the roasted rice and infuse. Pass the mixture and dry the rice out at 200C for 20 minutes in an oven, then grind to a powder. Put the eggs & yolks, sugar and a pinch of salt in a bowl and beat until thick and pale. Gradually beat in the cream mix, then pour into a clean pan. Cook over a very low heat, stirring constantly with a wooden spoon, until thickened. The custard should coat the back of a spoon. Pour into a bowl place in a fridge for a few minutes. Put in an ice cream machine
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For the sesame balls, dissolve the sugar in the water and add the glutinous rice flour until a dough is formed. Divide the dough into 4 even balls. Combine the honey, peanut butter, and peanuts and divide into 4 even balls. Wrap the peanut filling with black sesame paste then flatten the glutinous dough and cover the filling to form a ball. You can use water if it is too dry. Dip the whole ball into water and roll through sesame seeds, repeat for all balls. Cover and place in the fridge to firm up. Deep-fry the balls at 170C until golden brown
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Plate up, serve and enjoy!