The perfect match to some saccharine K-pop tunes are these bright pink sweets – soft sticky rice balls are drizzled in a sugar, honey and lemon syrup. If you think getting HyunA's Bubble-Pop out of your head is difficult, try stopping at just one of these...
- 260 g (2 cups) glutinous rice flour (see Note), sifted
- 75 g (⅓ cup) caster sugar
- 4 drops pink food colouring
- 2 lemons, rind removed and reserved, 1 juiced
- 55 g (¼ cup) caster sugar
- 90 g (¼ cup) honey
- 50 g (⅓ cup) parched soy bean flour (see Note) or ground almonds or walnuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 15 minutes
To make rice balls, combine flour, sugar and 1 tsp salt in a large bowl. Make a well in the centre and add 200 ml hot water and colouring. Combine to form a soft dough. Turn out onto on a lightly floured work surface and knead for 3 minutes or until smooth. Cover and refrigerate for 15 minutes.
Roll dough into 25 walnut-sized balls. Line a steamer basket with a clean wet cloth. Arrange dough balls on top in a single layer and spaced slightly apart, and steam over a pan of simmering water for 10 minutes or until glossy and tender. You may need to work in 2 batches or use 2 steamer baskets.
Combine lemon rind and juice, sugar, honey and 60 ml water in a small saucepan. Bring to the boil, then cook, stirring, for 5 minutes or until thickened. Cool, then refrigerate until cold. Drizzle lemon honey dressing over rice balls and serve dusted with soy bean flour.
• Glutinous rice flour is from Asian food shops.
• Parched soy bean flour is from Japanese and selected Asian food shops.
Photography by Brett Stevens.