Rice Flour Honey Lemon Gummies 米粉のはちみつレモングミ
Rice Flour Honey Lemon Gummies
Desserts
Rice flour dumplings with seasonal fruit 季節の果実の白玉風
This recipe is for a dessert-like snack made with pre-cooked rice packs to create a taste similar to shiratama (rice flour dumplings), a traditional Japanese confection. By pureeing the rice and letting it cool until it hardens, you bring out the natural thickness and soft flavor of the rice that creates an exquisite harmony with the tart taste of seasonal fruit toppings. This confection uses the distinctive gentle sweetness and aroma of Japan Rice. It requires only a simple process and is easy for anyone to try to make. It is also great if you are vegan or gluten free. You can try it with fruit, nuts, sauces, or any toppings you like.
パックごはんを使って、日本古来のスイーツ、白玉だんごのような味わいを手軽に楽しめるデザート感覚のレシピです。ごはんをピューレ状にして冷やし固めることで、お米の自然なとろみと柔らかな風味が引き立ち、トッピングした季節果実の酸味との見事な調和を味わえます。日本産のお米ならではの優しい甘みと香りを活かしたこのスイーツ、シンプルな工程で仕上がり、誰にでも挑戦しやすく、ヴィーガンやグルテンフリー志向の方にもおすすめ。お好みの果実やナッツ類、ソースなどを自由に組み合わせて楽しむことも体験できます。
How to make
Make a syrup by heating water and sugar in a small pot and then blending it in a blender with pre-cooked rice. It is important to stop the blender frequently to check the consistency. If you want it to be smoother, make extra syrup to add to the mix. Put the pureed rice in the refrigerator to cool and harden and then scoop it into bowls. If you use a spoon dipped in syrup when scooping, it will be less sticky and easier to handle. Scoop out bite-sized pieces into bowls and add a good balance of seasonal fruit to finish.
Ingredients 8 servings
- 400g
- Pre-cooked rice pack (or cooked rice)
[Syrup ingredients]
- 100cc
- Water
- 35g
- Sugar
[White wine jelly ingredients]
- 300ml
- Boiled wine (with the alcohol evaporated)
- 150ml
- Water
- 60g
- Granulated sugar (or regular sugar)
- 6g
- Gelatin
Your choice of seasonal fruit
■ When using berries (1 serving)
2 to 3 pieces Strawberries
5 to 6 pieces Blueberries
To taste Mint leaves
■ Examples of pairing with compote
1 slice Pear compote (can substitute with apple in syrup, canned peaches, etc.)
To taste Fragrant olive flowers preserved in syrup (can substitute with marmalade, etc.)
■ Examples of pairing with chestnut
1 slice Persimmon (or whatever fruit you like)
1 to 2 pieces Candied chestnut (can substitute with marron glacé, walnuts, almonds, or any other nut)
To taste Strained bean paste (can substitute with chocolate sauce, etc.)
Cooking steps
About 45 minutes
Make the syrup
Put sugar and water in a small pot and heat it on medium.
Once the sugar has melted and the mixture comes to a boil, turn off the heat and let it cool.
*Use this syrup if you also want to try combining the dumplings with compote.
Add fragrant olive flowers as needed to the syrup and leave it overnight to make preserve.
Mix the pre-cooked rice and syrup in a blender
Put the unheated pre-cooked rice in a blender and break it up so there are no clumps.
Add all of the syrup and blend the mix, checking the consistency as you blend.
It should be just thick enough to slowly drip off a spoon when lifted.
Cool the rice in the refrigerator
Put the thickened rice in a tray and let it cool in the refrigerator for about 30 minutes.
Make a white wine jelly
Put the white wine and water in a small pot and heat it on high to boil.
Once the alcohol has evaporated, add the sugar and mix.
Turn off the heat, add the gelatin, and mix well.
Once it has cooled slightly, put it in a tray and let it cool completely in the refrigerator.
Prepare the toppings
Peel and remove the seeds of seasonal fruit or any fruit you like and cut them into bite-sized pieces.
Plate
Put the ingredients and cooled and hardened rice in bowls. Scoop out a small amount of rice with a spoon and shape it into balls. Put the white wine jelly on top and finish off with a mint leaf decoration.
