Maple Oat Rice Balls with Oatmeal Broth

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.