Milk Chocolate Rice Balls with Sea Salt Coffee Cream
Milk Chocolate Rice Balls with Sea Salt Coffee Cream
Ingredients
For the Milk Chocolate Rice Balls
- 100 g glutinous rice flour
- 15 g sugar
- 150 ml water
- 250 g milk chocolate, for coating
- as needed cocoa powder, for garnish (optional)
For the Sea Salt Coffee Cream
- 1 teaspoon coffee powder
- 1/2 teaspoon sea salt
- 2 tablespoons hot water
- 150 g heavy cream
- 1 tablespoon condensed milk
Instructions
- 1
In a bowl, combine the 100g glutinous rice flour and 15g sugar. Gradually add 150ml water while mixing with your hands until a smooth dough forms.
⏱️ 5 min
- 2
Take small portions of the dough and roll them into bite-sized balls.
⏱️ 10 min
- 3
Bring a pot of water to a boil. Carefully add the rice balls to the boiling water. Cook until they float to the surface, indicating they are done.
⏱️ 5 min•🌡️ 100
- 4
Prepare an ice bath. Using a slotted spoon, transfer the cooked rice balls from the boiling water directly into the ice bath to stop the cooking process and make them chewy. Let them chill for at least 15 minutes.
⏱️ 15 min
- 5
For the sea salt coffee cream, in a small bowl, combine 1 teaspoon coffee powder, 1/2 teaspoon sea salt, and 2 tablespoons hot water. Stir well until the coffee and salt are completely dissolved.
⏱️ 3 min
- 6
In a separate, larger bowl, add 150g heavy cream and 1 tablespoon condensed milk.
⏱️ 1 min
- 7
Whip the cream and condensed milk mixture until soft peaks form. Then, add the prepared coffee-salt mixture to the whipped cream. Continue to whip until the cream is well combined, fluffy, and holds its shape.
⏱️ 5 min
- 8
Melt 250g milk chocolate in a bowl using a microwave or a double boiler.
⏱️ 5 min
- 9
Take the chilled rice balls from the ice bath and pat them dry. Dip each rice ball into the melted milk chocolate, ensuring it's fully coated.
⏱️ 5 min
- 10
Place the chocolate-coated rice balls on a sheet of parchment paper or a cooling rack.
⏱️ 2 min
- 11
Transfer the coated rice balls to the refrigerator and chill until the chocolate has completely set (approximately 45 minutes).
⏱️ 45 min
- 12
Once the chocolate is set, pipe or dollop a generous amount of the sea salt coffee cream onto each chocolate-coated rice ball.
⏱️ 3 min
- 13
Lightly dust with cocoa powder, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Milk Chocolate Rice Balls with Sea Salt Coffee Cream
For the Milk Chocolate Rice Balls
- 100 g glutinous rice flour
- 15 g sugar
- 150 ml water
- 250 g milk chocolate, for coating
- as needed cocoa powder, for garnish (optional)
For the Sea Salt Coffee Cream
- 1 teaspoon coffee powder
- 1/2 teaspoon sea salt
- 2 tablespoons hot water
- 150 g heavy cream
- 1 tablespoon condensed milk
Instructions
- 1
In a bowl, combine the 100g glutinous rice flour and 15g sugar. Gradually add 150ml water while mixing with your hands until a smooth dough forms.
⏱️ 5 min - 2
Take small portions of the dough and roll them into bite-sized balls.
⏱️ 10 min - 3
Bring a pot of water to a boil. Carefully add the rice balls to the boiling water. Cook until they float to the surface, indicating they are done.
⏱️ 5 min•🌡️ 100 - 4
Prepare an ice bath. Using a slotted spoon, transfer the cooked rice balls from the boiling water directly into the ice bath to stop the cooking process and make them chewy. Let them chill for at least 15 minutes.
⏱️ 15 min - 5
For the sea salt coffee cream, in a small bowl, combine 1 teaspoon coffee powder, 1/2 teaspoon sea salt, and 2 tablespoons hot water. Stir well until the coffee and salt are completely dissolved.
⏱️ 3 min - 6
In a separate, larger bowl, add 150g heavy cream and 1 tablespoon condensed milk.
⏱️ 1 min - 7
Whip the cream and condensed milk mixture until soft peaks form. Then, add the prepared coffee-salt mixture to the whipped cream. Continue to whip until the cream is well combined, fluffy, and holds its shape.
⏱️ 5 min - 8
Melt 250g milk chocolate in a bowl using a microwave or a double boiler.
⏱️ 5 min - 9
Take the chilled rice balls from the ice bath and pat them dry. Dip each rice ball into the melted milk chocolate, ensuring it's fully coated.
⏱️ 5 min - 10
Place the chocolate-coated rice balls on a sheet of parchment paper or a cooling rack.
⏱️ 2 min - 11
Transfer the coated rice balls to the refrigerator and chill until the chocolate has completely set (approximately 45 minutes).
⏱️ 45 min - 12
Once the chocolate is set, pipe or dollop a generous amount of the sea salt coffee cream onto each chocolate-coated rice ball.
⏱️ 3 min - 13
Lightly dust with cocoa powder, if desired, before serving.
⏱️ 1 min