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...

Makes
25

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 3.5 (30 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.

 

Note
• Glutinous rice flour is from Asian food shops.
• Parched soy bean flour is from Japanese and selected Asian food shops.

 

Photography by Brett Stevens.