Winter Solstic Dessert …

Posted by Admin on Food & Drinks
Abacus Shape Glutinous Rice Ball with grounded peanut powder …
 Mini Glutinous Rice Cake with Azuki Bean (stuff it in, if desired …)
Sprinkle or sift some macho powder on it …  
I am not a big fan of Glutinous Rice Ball or Dessert and why are there so many postings related to it?
Just that I haven’t got bore with photographing these mini creations using the ingredient glutinous rice flour. And I find that dessert and snack can be made more interesting with slight modifications that do not required lots of work or cost a bomb and yet can be served in a small portion to enhance a bento set or as a beautiful snack in any party menu.
Simple ingredients like glutinous rice flour which are not costly at all and yet it can be use to make mochi, mua chee, glutinous rice ball, kueh etc. With different ingredients added and methods used, it can make into different desserts/snacks with many different variants.
Must Winter Solstice Dessert which is the traditional glutinous rice ball be round (round shape symbolize 团圆), of standard size, in red and white colour, in sweet soup or coated in grounded peanut powder?
In fact, it can be unique and different … I have few other ingredients in mind that I wanted to test out when I am free …  It is quite fun, mixing the flour with water and shaping those tiny little balls and throwing them into boiling water and seeing them floating … sound like Clay Therapy …
So, be daring, create a new Winter Solstice Dessert this year and maybe a different one for every other year! 
Macha Peanut Coating! 
Kinako (soybean powder) coating is a basic ingredient for Warabi Mochi. And there is a different variant – Macha Kinako Coating,with green tea powder added to it (other spices like cinnamon can be used). Since I don’t have soybean powder in the kitchen, I used grounded peanut powder to make Macha Kinako Coating which is not as delicate and fine comparing to soybean powder …