Ingredients
-
1 cup Sweet Rice
-
1 cup Water
-
1 tablespoon Sugar
-
12 tablespoon Bean Paste
-
12 Cherry Leaves
-
½ cup warm Water
-
3 tablespoon Salt
Directions
Steps
|
1
Done
|
Wash sweet rice a few times in a ceramic bowl. |
|
2
Done
|
Add water, and leave for 2 hours. |
|
3
Done
|
Spread a half of rice on a cutting board. Roll a rolling pin over rice, so rice grains are broken into a few pieces. Move the rice to another container. |
|
4
Done
|
Repeat the same to the remainder of rice. Do not dispose water. |
|
5
Done
|
Return all of the cracked rice to the ceramic bowl with water. |
|
6
Done
|
Heat the ceramic bowl in microwave for 2 minutes. |
|
7
Done
|
Mix the rice by chopsticks or spatula. |
|
8
Done
|
Heat again in microwave for 2 minutes, and mix. |
|
9
Done
|
Repeat the same until rice is well cooked. |
|
10
Done
|
Add sugar and one (or half) drop of red food color if desired, and mix gently until sugar is distributed evenly. |
|
11
Done
|
Divide rice into 12 balls by wet hand. |
|
12
Done
|
Divide bean paste into 12 balls. |
|
13
Done
|
Flatten each ball of sweet rice on a wet palm and wrap a bean paste ball. Seal the sweet rice ball. |
|
14
Done
|
Wrap around the rice ball with a salted cherry leaf. |
|
15
Done
|
For the Salted Cherry LeavesBoil water in a small pan. |
|
16
Done
|
Put the leaves and boil for 1 minutes. |
|
17
Done
|
Immediately transfer leaves to ice water. |
|
18
Done
|
Dissolve salt in the warm water. |
|
19
Done
|
Transfer leaves to salt water, and keep soaking for 2 hours. |
|
20
Done
|
Pick up the leaves and pile them up in the same direction. |
|
21
Done
|
Put them in a plastic bag (ziplock), and apply some weight on the pile of leaves for 2 days. |
|
22
Done
|
Keep the leaves in the ziplock with the salted water and save in refrigerator |
|
23
Done
|
The salted leaves are ready for use in about a week. When to use, wipe by paper towel to remove salt water from the cherry leaves. |
