I have some regrets with this dish, because I decided to serve it the day after I made it, at room temp. Apparently something changed in their consistency overnight and warming it for a bit could have made them a lot better. But I learned that only after the dinner has finished. So I’m apologizing to all my guests, it didn’t came out as planned. Still I’m happy to have tried out cooking these cute little things, it was a challenge and we enjoyed them for few days after the event. The initial thought with this dish was the delighting Japanese Mochi. It’s a steamed rice flour dough with a bit color and sweetness, that is eaten in Japan as a holiday treats. I made a Chinese fusion of these (more resembles dim-sum), filled with savory filling. I cooked them instead of steaming and through in a sweet treat as well.
Mixed the filling ingredients: ground pork, black bean paste.
pork and black bean filling
For the second filling I wanted spinach but I decided to use frozen leaves so I had to defrost and drain all excess liquids
spinach liquids, bye bye to you
I grounded some black sesame and added to the spinach together with some Parmesan cheese
The two fillings ready to go
For the rice dough I used a bag of sticky rice flour (glutenous) and water. That’s all!
Before starting on the dough
small amount of water in the middle
start to mix
adding a bit more water if needed
dough can be fulled from the sides of the bowl. It's ready (and sticky)
Start with flouring a plate and taking small portions of the dough for filling
everything is good to go
This dough is not easy to work with because it breaks easily. I tried to fill it with as much filling as possible without damaging the surface. Then close it tight and ball it.
The hard part is working with the dough
Little balls are filled and ready to cook
...
Now with the spinach filling
The spinach was harder to contain inside so it had some green spots
I was left with some dough and filling. I decided to mix it all together so I won’t have to fill all the rest (the hard job)
added more grounded pork and mixed everything together
Made balls without filling them
Now I started all over again with a different dough, for the sweet ball.
coconut ball ingredients
instead of water I used coconut cream
added concentrated milk to sweeten
very sticky
formed balls and inserted one cashew inside of each
Cooking everything. I boiled a lot of water and cooked them in batches so the water will keep boiled.
Like gnocchi, ready when floating
They came out hot and sticky. Dusted them with cornflour, and some more black sesame
soft and transparent
dusted with cornflour and placed in little paper cups
Every different kind of ball I differentiated
more balls coming out of cooking
The sweet balls were covered with coconut
And some more concentrated milt to make it sweeter
The mixed balls took the longest to cook
Making of the dipping sauce:
Sliced chilly, very spicy
adding soy, rice vinegar, pickled ginger, sugar
This is me plating
When plating I put some black tobico on top of the mixed ball
Every serving was four balls. To big I think. next time only 3!
The thought was to serve it in a way that it looks like the chocolate balls we used to eat in birthday parties when we were children, but this time to get a more mature experience in your mouth when taking the bite.
[…] basil and mozzarella, bacon cover, dark aspic and olive oil. Before slicing: Plated: Dish #4: Four Mochi balls: spinach and black sesame, pork and black beans, mixed pork and spinach with black tobico on top […]