Created at Bauman College as part of the 2013 Bhakti Chai Recipe Challenge, these beautiful sweet rice balls–Korean gyung dan–are easy to prepare and have endless topping variations (you could even use crushed cookies or chopped trail mix). These bite-size treats vegan and gluten free, too.
Note: This recipe has not been tested in the Delicious Living kitchens.
Chai-flavored Sweet Rice Balls
- 2 cups sweet rice flour aka mochiko powder
- 1/2 teaspoon salt
- 1 cup hot Bhakti Chai concentrate, any flavor
- 48 black or golden raisins optional
- TOPPING IDEAS:
- 1/2 cup sliced crystallized ginger, finely chopped
- 1/2 ounce ground cassia cinnamon
- 1/2 cup shredded coconut, toasted
- 1/2 cup sliced and chopped almonds
- Sift rice flour and add salt. Stir well. Gradually stir in hot chai. Stir until well mixed. Adjust amount of liquid to create a soft dough.
- Divide dough into 24 portions, rolling between your palms to create small balls. If desired, roll some dough around 1-2 raisins.
- Bring 10 cups water to a boil. Prepare a large bowl of ice water.
- Drop rice balls into boiling water one at a time. Boil until floating, 8-10 minutes.
- Using a slotted spoon, transfer floating balls to ice water. Let chill for a few minutes; then set on a towel to dry.
- Roll each ball in topping of your choice. Serve.