I’ve tried using rice paper to make different kinds of
food including a boba drink, now let’s move on to the dessert…
The idea is coming from Japanese Daifuku, a small
mochi stuffed sweet. Since rice paper skin also has a unique chewy texture, I
think they should be a good substitute to make mochi-like dessert and this time
the result actually went quite well!
INGREDIENTS
-Rice
paper
-Cream
-Sugar
(The ratio of
sugar and cream I use is 1:10)
-Cocoa powder
-Cake décor edible
eyes (optional, but these will bring your dessert to life!)
METHOD
1. In a large bowl, whip
cream with sugar until stiff peaks.
2. Dip one
sheet of rice paper in a shallow dish of water, drain and place on a bowl until
softened.
3. Place one scoop of whipped cream in the
middle of softened rice paper, gently pull the edges to seal, then use kitchen
scissors to cut off the excessive part.
4. Refrigerate
for a couple of hours, dust with cocoa powder and decorate with edible eyes
before serving.
In this recipe, I only refrigerated for about 4 hours
to stabilise these snowballs, next time I may put them in the freezer to have
ice-cream-like texture, or maybe add the fruit chunk to give it more fresh
flavours inside. Meanwhile pleating softened rice paper wasn’t too difficult
but I found it could be a little bit tricky, I tried not putting too much cream
filling so it’s easier to seal and to keep rice paper from tearing.
