Directions
- 1Grind or crush all of the ingredients, using a mortar and pestle or a spice grinder for harder ingredients like coix seeds.
- 2Chop the ginseng as finely as possible before attempting to grind it.
- 3Once all ingredients are ground, combine them in a bowl and mix.
- 4Line a bamboo steamer with parchment paper.
- 5Pour the mixture into the lined steamer and spread it out evenly.
- 6Steam over a large pan or wok for 10 to 12 minutes, or until the filling is liquidy.
- 7Carefully lift out the parchment and pour the filling into a bowl (it will be very hot).
- 8Stir the mixture to help it cool down, but do not let it cool too much.
- 9As soon as it’s cool enough to handle, roll the mixture into approximately 1 1/2-inch balls.
- 10Let the balls cool completely before serving.
Ingredients
- 2.33 cups raw sugar
- 0.25 teaspoon glutinous rice flour*
- 0.25 teaspoon non-glutinous rice flour
- 3 tablespoons cinnamon
- 2 slices yam, Japanese yam if you can find it
- 0.25 cup dried lotus seeds*
- 2 tablespoons coix seeds* (Job’s tears)
- 1 inch ginseng root**
Equipment
mortar and pestlespice grinderbowlbamboo steamerparchment paperlarge pan or wok
Tips
- For harder-to-crush ingredients like coix seeds, use a mortar and pestle or a spice grinder.
- Chop ginseng as finely as possible before grinding.
- Don’t let the mixture cool too much before forming balls, or it will be difficult to shape them.
Related recipes
Crunchy Crab Rice Paper Snacks
Japanese · Snack
Japanese Isobe Mochi
Japanese · Snack
Vegan fondue cheese bites
Japanese · Snack
Crispy Sushi Rice Bites
Japanese · Snack2h
Corn Kakyage (Japanese Corn Cakes)
Japanese · Snack
HOW TO MAKE BACON (FROM PLANTS)
Japanese · Snack
Ultimate Tuna Mayo Grilled Onigiri
Japanese · Snack
Popcorn Chicken Teriyaki Style
Japanese · Snack
Smoked Salmon "Sushi"
Japanese · Snack1h
Spam Katsu Musubi
Japanese · Snack
Crab Onigiri
Japanese · Snack
Kelp Nougat Crunch
Japanese · Snack