Pandan glutinous rice ball with homemade soya milk

[22.12.2014]
Recipe:

Rice ball dough -
2 cup glutinous rice flour
Slightly less than 1 cup homemade pandan extract / juice

(1) Mix well to form a soft dough. Set aside.

Fillings -
a. Black sesame paste
- 1/2 cup organic black sesame seeds

(1) Soak raw black sesame seeds in water overnight. Once done, drain over filtered water and pat dry. Toast on a stove top till the sesame seeds glisten and start to pop. Remove from pan and let stand to cool in room temperature.

(2) In a blender, mix in 1 tbsp butter with the sesame seeds. Blend till a smooth paste form. Set aside.

b. Red bean paste
- 1 cup cooked and soften red bean (using slow cooker method)

(1) Using a blender, blend the red bean till smooth and sticky paste-like form. Set aside.

c. Peanut paste
- 1/2 cup organic raw peanut

(1) Soak raw peanuts for 2 nights. Once done, drain over filtered water and pat dry. Toast on a cooking pan till brown and crispy. Remove from pan and let stand to cool in room temperature.

(2) In a blender, mix 1 tsp olive oil with the peanuts. Blend till a smooth paste form. Set aside.

Wrapping the glutinous rice ball with fillings -

(1) Divide the dough into smaller pieces equally.

(2) Work two by two at one time.

(3) Roll into round shape and press flat the dough. Scope 1 tsp of filling on one of the doughs. Put the other dough on top and start to seal the side. Using hands, roughly roll into round shapes in circular motion. Repeat for the rest of the dough.


Soya bean milk -
1.5 cup organic soya bean
Filtered water
2 Tbsp pandan extract
1 knob ginger

(1) Soak the beans overnight in a big bowl filled with water.

(2) Once done, roughly rub the skin off using both hands. Rinse the beans a few times before use.

(3) In a blender, pour 1 cup of beans with 1.5 cup of water to blend. Once done, strain using a metal sieve over a cheese cloth to collect the soya bean milk. Press the pulp lightly to extract more milk.
Keep the pulp aside for other usage.

*Repeat for the rest of the beans.

(4) Cook the soya milk, with pandan extract and ginger in slow cooker for approximately 4 hours. Roughly scope off the skin formed on top if necessary.

(5) To get a clear, milky soya bean milk, pour the milk over a coffee cloth filter to filter micro pulp residue for the second time before serve.