Savory Perilla Seed Soup with Chewy Rice Balls Made from Homemade Wet Rice Flour
Recipe for Homemade Wet Rice Flour and Perilla Seed Soup with Rice Balls
I received a generous gift of glutinous rice from a farming acquaintance, grown with great care. Since my family doesn’t consume a lot of glutinous rice, I felt it would be a shame to let it go to waste. Just as I ran out of store-bought glutinous rice flour, I decided to make my own wet glutinous rice flour, similar to what you find at rice mills. Using this homemade flour, I crafted chewy rice balls and simmered them in a warm, nutty perilla seed soup. The result was a hearty and delicious meal!
For Homemade Wet Glutinous Rice Flour- 5 cups glutinous rice
- 9g salt (approximately 1% of rice weight)
Cooking Instructions
Step 1
First, prepare 5 cups of glutinous rice. Rinse the rice thoroughly with clean water until the water runs clear. Submerge the rinsed rice completely in plenty of water and let it soak for at least 4 hours. (This time is for summer; in winter, soak for 6 hours or more).
Step 2
Drain the soaked glutinous rice in a colander, allowing it to drip dry for about 2 hours. Thoroughly removing the water is crucial. For faster drying, you can spread the soaked rice on a tray lined with kitchen towels. The drier the rice grains are, the smoother and less sticky the flour will be when ground in a blender.
Step 3
Transfer the drained glutinous rice to a blender. At this stage, it’s beneficial to add salt, approximately 1% of the rice’s weight. For instance, if the rice weighs 990g, add 9g of salt.
Step 4
Blend the glutinous rice until it becomes a fine powder. You’ll quickly achieve a very smooth glutinous rice flour, much like the kind sold commercially.
Step 5
The freshly made wet glutinous rice flour can be used immediately or stored. For storage, portion the flour into resealable zip-top bags and freeze them. This preserved flour is convenient for making congee for kimchi or for various other culinary uses.
Step 6
Using the prepared glutinous rice flour, make a kneaded dough (ikbanjuk) and then form small, chewy rice balls (saeal).
Step 7
Add the prepared rice balls to the simmering mushroom perilla seed soup and cook for a short while until they float. The perilla seed soup with chewy rice balls makes for a satisfying and delicious meal. (Tip: These rice balls are also wonderful in seaweed soup or for Dongji red bean porridge.)
Step 8
Today, I decided to use up some surplus glutinous rice by making wet rice flour and then creating a mushroom perilla seed soup with rice balls. I was pleasantly surprised at how easy it was to make wet rice flour at home. From now on, I’ll be relying on my blender for making rice flour!
Step 9
☆For detailed instructions on making mushroom perilla seed soup, please refer here: https://www.10000recipe.com/link.html?seq=6982095&medium=copy&source=share