KIRA WRITES

红糖金粉糯米团 Kinako Brown Sugar Mochi

finished kinako brown sugar mochi cutting mochi dough into little pillows

这道甜点乍看是糖不甩,再一看是粘了黄豆粉的日本麻薯仔。其实这算是被相思启发、即兴创作的糯米丸子。制作这些丸子的时候我正在北加干燥阴冷的夏天。我是上海人,想念极了上海的大伏天,以及儿时下课妈妈给带来的各种冷食糯米点心。我最喜欢的糯米点心之一要数金团。金团是个糯米团子,里面裹了甜黄豆馅,外面粘了松花粉或黄豆粉。一口咬下去,豆香扑鼻,糯米软糯又有嚼劲,吃起来特别满足。

那时我还在大学。想着好吃的我也没了听课的心思,就开始在厨房找材料捣鼓。我不太会包馅子,也懒得做黄豆馅,于是就干脆像做糖不甩一下,和了糯米团子,煮好,乘团子还热的时候在上面撒了红糖。尝了一口热的,觉得糯米因为还没有凉下来软踏踏的没有嚼劲,就放进了冰箱冷藏了大概半小时。吃之前撒上了黄豆粉。

第一口解馋,第二口消暑,第三口治相思。

下面写一下制作方子。

This is sweet summer dessert enjoyed when cold. It is inspired by the “The Golden Rice Ball” from my hometown Shanghai and “Tang Bu Shuai” from the Canton region of China. I made these when I was getting homesick of the Shanghai summer.

材料 Ingredients:

制作步骤 Steps:

  1. 在糯米粉里加入热开水把糯米烫熟。用筷子搅拌均匀,用手揉成团。糯米团如果太沾手就再加一些糯米粉,如果太散就加水。Add hot water into a bowl of rice flour a bit at a time. Use a pair of chopsticks to mix well. Knead into a dry dough. Add water if it’s too dry, add flour if it’s too wet.
  2. 静置大约十分钟,把糯米团搓成长条切块。Let it rest for 10 minutes. Roll the dough out to a thick strand and cut into little marshmallow pillows (see photo above).
  3. 双手合十把糯米块搓成圆。Roll the rice flour pillows between your palms into little balls one at a time.
  4. 将糯米丸煮熟。捞出并沥干水分。Boil a pot of water. When water is boiling, put the mochi balls into the water to cook. When the mochi balls are floating, turn off the stove and strain the mochi balls.
  5. 乘热加入适量红糖。搅拌均匀。When the mochi balls are still hot, add dark muscovado sugar or the sugar of your choice, mix well so the sugar coats the mochi balls evenly.
  6. 放冰箱冷藏。半小时最多了,再放久糯米会硬。Put the mochi balls into the refrigerator and let it cool for up to 30 minutes. Mochi balls will harden in the fridge if stored for too long.
  7. 吃之前撒上黄豆粉。Sprinkle with kinako powder before serving.