關於 how to make sweet rice balls ，我們在網路上蒐集到這些相關的討論、資訊與評價

What a surprise that the Totoro steam buns workshops is already full in two days! Seems like all of you like Totoro so much! Now we decided to open another steam buns class to give those who haven’t applied a second chance to catch, and there are also few places remain for the other workshops.
Don’t hesitate and apply in the website, places are limited!

All ingredients and food colouring are natural products, no artificial ingredients included!

🙋🏻‍♀️Pls Contact Ms.Joanne +6591172064 for detailsBakein1

Date:4 May2019
Time:10:00-2:30
Rilakkuma Butter Cookies Workshop

Content: Students may learn how to make some cute, crunchy, bite-size Rilakkuma butter cookies in the lesson🍪

Date:4 May2019-FULL
Time: 3:30-8:00
Totoro Chinese Steam Bun Workshop

Content: As one of the most famous courses from Miss Silky, students can take adorable and delicious Chinese steam buns of characters from Ghibli Studio’s memorable animation, TOTORO, back to home.

Date:5 May2019
Time:10:00-2:30
Sanrio Sweet Glutinous Rice Ball Workshop

Content: Apart from those exquisite rice balls that will be made in the workshop, packs of roasted peanuts, shredded coconut and sugar will be provided to the students so you may enjoy the delicious flavour of the lovely rice balls with your family.

Date:5 May2019-only 4 left
Time: 3:30-8:00
Snow White and the Seven Dwarfs Wagashi Workshop

Content: Learning traditional Japanese wagashi with innovative Disney princess design, the taste of the wagashi will sweeten your heart like the graceful voice of Snow White.

A couple of weeks ago, we were in Mari House for their Fun Play Farming program (scroll to the bottom for discount code!) and Ella Grace fell in love with Ondeh-Ondeh, a local Malay delicacy that has the consistency of a mochi and bursts into a sweet caramelized treat made from gula melaka! 🥥🎉

I wanted to share the recipe with you and show you how easy and fun it is to make with your little. It's such a lovely bonding activity especially if they are a big fan of cooking, sensory experiences or playdough. Ella Grace could do almost all the steps except boiling it.

Just look at the proud smile on her face!

***
ONDEH-ONDEH
(recipe courtesy of Marihouse)
60g glutinous rice flour
30g tapioca flour
25g sugar
60ml pandan juice extract or blue pea flower juice extract (we used both)
50g fresh young grated coconut
palm sugar (cut into small pieces)

1. Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan/blue pea flower juice extract to create a dough.
2. Divide the dough into 14 little balls.
3. Flatten the dough and wrap chunks of palm sugar with it. Be careful that the layer of dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.
4. Put the little balls into a pot of boiling water. Dish it out once they float or leave to boil for a further 5-10 minutes to allow the palm sugar to melt thoroughly.
5. Coat the ondeh-ondeh with coconut.
6. Leave to cool and enjoy!

**
You can adjust the sugar level or eliminate according to what you're comfortable with. We shopped for the flour at our local grocers and the fresh coconut from the wet market. The round balls are a choking hazard for teeny tinies so make sure to supervise that they bite into it instead of stuffing it whole into their mouths. The melted palm sugar inside can also get quite hot so definitely allow to cool before digging in!

***
Ps. Mari House has kindly offered us a discount for all bookings in the next two months. They are already filling up so make sure to get your spots early! Just quote RKTRIBE at checkout. I’ll link the post to our day out in the comments below so you can see their amazing facilities. It was one of our favorite days together as a family. <3

#rkrecommends #ellabellaeats #recipewednesday #toddlerfriendlyactivities

In this video, I will show you how to make very basic Inarizushi with plain Sushi rice. Easy yet delicious, perfect for party, picnic, or any kind of event!

Inarizushi (Inari Sushi) is Sushi rice stuffed in tasty Aburaage (Fried Tofu pouches).

In Japan, Inarizushi can be widely found at restaurants, supermarkets, conbini (convenience stores), and etc... Sometimes store-bought ones are too sweet but this one is very mild. Homemade is the best 😉

You can also make Inarizushi with flavored rice:
https://youtu.be/lIj9H4KLLbY

Topping ideas:
https://youtu.be/7u8wzq0F5bM

Dashi Broth (Kayanoya Dashi) I used:
https://amzn.to/30XjISb

---------------------------------
How to Make Basic Inarizushi

Difficulty: Easy
Time: 1hr + cooling time
Number of servings: 20 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. rice vinegar
* 3 tbsp. sugar
* 1 tsp. salt
10 square Aburaage (deep-fried tofu pouches)
B
* 4 tbsp. soy sauce
* 4 tbsp. Mirin (sweet Sake)
* 4 tbsp. sugar
* 400ml Dashi broth
4 tbsp. roasted white sesame seeds

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Cut into half and open. If you are using square Aburaage (deep-fried tofu pouches) cut diagonally into half to get 2 right-angled triangles. If you are using rectangular Aburaage, cut into half to get 2 squares.
2. Put Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and wash with warm water. Stack up 3-4 pieces at a time, then press with your hands to drain well.
3. Put B and Aburaage in a pot, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and simmer for 20 minutes. Stop the heat and let them cool completely for a few hours or overnight is OK.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice. Divide the rice into 20 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Stuff a ball of Sushi rice and close the pouch. *Please see the video for details.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/01/inarizushi.html
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Music by
YouTube Audio Library

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．材料 ．
Ingredients
(6碗)

荔甫芋 500g
Taro - 500g

熱水 6湯匙
Hot Water - 6tbsp

木薯粉 250g
Tapioca Starch - 250g

白糖 3茶匙
Sugar - 3tsp

紅麴粉 1茶匙
Monascus Powder - 1tsp

米酒 1茶匙
Rice Wine - 1tsp

椰漿 400ml
Coconut Cream - 400ml

水 800ml
Water - 800ml

西米 100g
Sago - 100g

鹽 1/4茶匙
Salt - 1/4tsp

糖 60g
Sugar - 60g

大家都試下整啦！

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Video designed and edited by Cookaka.

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i made Wagashi(Japanese traditional sweets) Nama Yatsuhashi.
this candy consists of mochi/rice and sweet red bean paste"azuki".it's sweet and cinnamon flavor and taste is so nice;)
if you come to Japan,please try Namayatushashi.

ingredients
10g shiratamako
50ml hot water
20g sugar
20g jyoshinko
2g cinnamon powder
10g ×4 tsubuan balls(sweet red bean paste)
kinako(toasted soy bean flour)

microwave time
1st 1min(500W)
2nd 90secs(500W)

#decocookie、#Wagashi、#Namayatsuhashi