Korean Sticky Rice and Strawberry Dessert Recipe
Soft, slightly chewy balls made from glutinous rice flour with a strawberry center are a Korean answer to small sweet snacks. In Korea, similar rice sweets appear during holidays and family gatherings, often with different fruits inside. This dessert is delicately sweet, fruity, and very pleasant to eat – a bit like a mix of a gummy candy, a doughnut, and a strawberry in one bite.
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Servings
6
Ingredients
- glutinous rice flour - 180 g
- water - 150 ml
- sugar - 3 tablespoons
- strawberries - 12 pieces
- potato starch - 3 tablespoons
- powdered sugar - 1 tablespoon
- salt - 1 pinch
- vanilla extract - 0.5 teaspoons
Main Ingredient:
glutinous rice flour
Preparation
- Wash and dry the strawberries, then remove the stems. If they are larger, cut them in half so they are easier to wrap in the dough.
- In a bowl, mix the glutinous rice flour, sugar, a pinch of salt, and vanilla extract.
- Gradually pour in the hot water, stirring with a spoon until you get a thick, sticky dough. When it cools slightly, knead it with your hands for 2–3 minutes, until smooth and elastic.
- Cover the bowl with a damp cloth and let the dough rest for 5 minutes.
- Sprinkle potato starch on a plate or board. Tear off small pieces of dough about the size of a large walnut, lightly coat them in starch, then flatten them in your hands into thin discs.
- Place a strawberry in the center of each disc. Pinch the edges of the dough together over the fruit to form a ball, making sure the strawberry is completely enclosed inside.
- Gently coat the finished balls in starch so they don’t stick together, and arrange them on a plate.
- You can serve the prepared balls right away or chill them in the fridge for 20–30 minutes so the dessert becomes firmer and more refreshing. Dust lightly with powdered sugar before serving.
Storage
In fridge:
1 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
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