Recipes, re-invented from cooking shows
Maple Oat Rice Balls with Oatmeal Broth
Prep. Time:
Baking Time:
Total Time:
50 mins
10 mins
60 mins
Serves:
Serves 4
We saw Henry make a version of this dish in Season 22 of Top Chef ™
Chef's Notes
The combination of glutinous rice flour and AP flour creates the perfect chewy texture
Chilling the filling makes assembly much easier
The rice balls can be made ahead and frozen before cooking
This dish bridges traditional Chinese comfort food with familiar breakfast flavors
Ingredients
RICE BALL DOUGH:
1 cup glutinous rice flour (sweet rice flour)
2 tablespoons all-purpose flour
3/4 to 1 cup warm water
Pinch of salt
MAPLE OAT FILLING:
1/2 cup rolled oats
4 tablespoons maple syrup
3 tablespoons butter, softened
1 teaspoon vanilla powder
Pinch of salt
OATMEAL BROTH:
1/2 cup rolled oats
4 cups water or milk (or combination)
2-3 tablespoons maple syrup
1 teaspoon vanilla powder
Pinch of salt
Optional: cinnamon stick
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
PREPARE THE FILLING:
Toast the oats in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden.
Let cool completely, then pulse in a food processor until roughly chopped.
Mix toasted oats with maple syrup, softened butter, vanilla, and salt.
Form into small balls (about 1 teaspoon each) and refrigerate until firm.
MAKE THE DOUGH:
Combine glutinous rice flour, all-purpose flour, and salt in a bowl.
Gradually add warm water while stirring until a soft, pliable dough forms.
Knead briefly until smooth (dough should be soft but not sticky).
Cover and let rest for 15 minutes.
PREPARE THE OATMEAL BROTH:
Toast oats lightly in a dry pan until fragrant.
Bring water/milk to a simmer in a saucepan.
Add toasted oats and simmer for 10-15 minutes, stirring occasionally.
Strain if desired for a smoother broth, or leave chunky.
Season with maple syrup, vanilla, and salt to taste.
Keep warm.
ASSEMBLE AND COOK RICE BALLS:
Divide dough into 12-15 portions.
Roll each portion into a ball, then flatten into a disc.
Place a chilled filling ball in center and carefully wrap dough around it.
Seal edges and roll gently into a smooth ball.
Bring a pot of water to boil.
Add rice balls and cook until they float (about 8-10 minutes).
Remove with slotted spoon.
TO SERVE:
Ladle warm oatmeal broth into bowls.
Add 3-4 rice balls per serving.
Garnish with extra toasted oats if desired.
Serve immediately while hot.
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