Green Tea Rice Dumplings

Ingredients

  • 1 c White Rice Flour
  • 1 tsp. Green tea powder (Edible Green® or MATCHA)
  • 1/2 c Sugar
  • 4-6 Tbsp. Cold Water

Directions

  1. Mix flour, green tea powder and sugar
  2. Add cold water to flour mixture and knead until forms smooth ball.
  3. Boil 6 cups water. In the meantime, shape rice dough into 18 small balls, about 3/4″ diameter.
  4. Make sure no cracks or air holes in the balls otherwise balls will break into pieces while getting boiled.
  5. Cook rice balls in boiled water, 6 balls at a time. Keep water boiling. When balls float to the surface, keep boiling one more minute.
  6. Scoop balls out of boiling water and transfer to iced water and leave them for a few minutes till completely cooled
  7. Scoop out of iced water and move to a dish.
  8. Cover and chill until used.
  9. Repeat #4 to #6 to boil and chill all the rest of the rice balls. Rice balls can be made and chilled up to 1 day ahead.

Sweet Bean Sauce

Ingredients

  • 1/2 c Canned Cannellini beans, well drained
  • 1/4 c Sugar
  • Pinch of Salt

Directions

  1. Process Cannellini Beans, Sugar, and Salt in a food processor.
  2. Cover and chill until used. Lasts for a couple of days in fridge.

Assemble: When you serve, arrange 6 chilled rice balls on a plate. Drop 1 Tbsp. green tea whipped cream*
on top and drizzle 2 Tbsp. Sweet Bean Sauce over all.

*Soften 1/2 c frozen whipped cream and mix with 3/4 tsp. green tea powder. Regular plain whipped cream can be used, instead of green tea whipped cream.

Yield: 3 servings.

Green Tea Rice Dumplings with Sweet Bean Sauce

Course Dessert
Cuisine Japanese
Servings 3 Servings

Ingredients
  

  • 1 cup White Rice Flour
  • tsp Edible Green Tea Powder, divided
  • ¾ cup Sugar, divided
  • 4-6 tbsp Water, cold
  • ½ cup Canned Cannellini Beans, well drained
  • ½ cup Frozen Whipped Cream

Instructions
 

  • Mix flour, green tea powder and ½ cup sugar.
  • Add cold water to flour mixture and knead until forms smooth ball.
  • Boil 6 cups water. In the meantime, shape rice dough into 18 small balls, about 3/4″ diameter.
  • Make sure no cracks or air holes in the balls otherwise balls will break into pieces while getting boiled.
  • Cook rice balls in boiled water, 6 balls at a time. Keep water boiling. When balls float to the surface, keep boiling one more minute.
  • Scoop balls out of boiling water and transfer to iced water and leave them for a few minutes till completely cooled
  • Scoop out of iced water and move to a dish.
  • Cover and chill until used.
  • Repeat #4 to #6 to boil and chill all the rest of the rice balls. Rice balls can be made and chilled up to 1 day ahead.
  • To make Sweet Bean Paste: Process cannellini beans, ¼ cup sugar, and salt in a food processor. Cover and chill until used. Lasts for a couple of days in fridge.
  • When ready to serve soften 1/2 c frozen whipped cream and mix with 3/4 tsp. green tea powder. Regular plain whipped cream can be used, instead of green tea whipped cream.
  • Assembly: When you serve, arrange 6 chilled rice balls on a plate. Drop 1 Tbsp. green tea whipped cream*on top and drizzle 2 Tbsp. Sweet Bean Sauce over all.
Keyword Edible Green Tea Powder, Green Tea Rice Dumplings, Matcha, Sweet Bean Sauce