Explore by Tags

Entries tagged with 'rice balls'

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

Kate Williams 7 comments

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success. More

Tapioca Pearls with Coconut Milk and Mango (Tambo-Tambo) from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

As a kid, I turned my nose up at the mere mention of tapioca pudding, despite the fact that I had never even come close to trying the stuff. I'm sure I'm not alone here. But for Marvin Gapultos, a warm Filipino tapioca porridge called tambo-tambo remains a favorite dessert. And why not? The tapioca pearls glimmer in a rich coconut milk broth, studded with fat, chewy rice balls and small pieces of sweet fruit. His version in The Adobo Road Cookbook is easy and fun to make (rice balls dough = tasty playdough), and his use of mango as a topping guarantees sweet success. More

Coolest Part About Japanese Rice Balls: The Packaging

J. Kenji López-Alt 45 comments

Japanese rice balls are all about contrast. The idea is that the crisp nori makes a perfect contrast against the soft, tender rice. Eating too slow can lead to papery, wet nori, which for some, will ruin the entire experience. The question is, how do you package this snack to be sold at a convenience store without letting the nori go soft? More

Hester Street Fair Food: Arancini Bros. for Rice Balls

New York Erin Zimmer 8 comments

The Arancini Bros. aren't actually brothers, by blood at least. They do have a pretty deep fraternal bond when it comes to arancini, or the Italian rice balls filled with all sorts of deliciousness. David Campaniello and Will Levatino... More

Seriously Asian: Jumuk-Bap

Seriously Asian Chichi Wang 6 comments

Jumuk-Bap View the complete recipe here » What do seaweed, pears, and ground beef have in common? They all belong in Jumuk-bap, a Korean rice ball snack I learned how to make from a former Korean housemate. Jumuk means fist in Korean, which is a fair description of how compressed the rice becomes as you shape it into a ball. I'd always been more familiar with the Japanese version, onigiri, in which fillings like umeboshi (pickled plum) or salmon are tucked into the interior of a rice ball, which is then wrapped into a sheet of seaweed. For Jumuk-bap, all the components are mixed together with the rice before being shaped into balls. The secret ingredient in the ground... More

Jumuk-Bap

Serious Eats Chichi Wang 2 comments
More Posts