Asian sesame rice balls with plum compote

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Put milk, salt, vanilla pod and vanilla pulp in a pot and bring to the boil. Add rice pudding, bring to the boil and allow to swell at low heat for approx. 30 minutes

2. 2

   Pull off the hotplate. Remove the vanilla pod. Stir in 1 1/2 tbsp. sugar. Separate eggs. Chill the egg white. Whisk egg yolks with a fork, stir into the rice pudding drop by drop. Stir in breadcrumbs. Fill rice pudding into a bowl and cover surface directly with foil. Let it cool down, put it in a cool place and let it cool down

3. 3

   Pour the plums into a sieve and collect the juice. Peel the ginger and cut into very thin slices. Crush lemon grass with a knife. Fill up plum juice with water to about 500 ml. Take off 5 tablespoons and stir with starch until smooth

4. 4

   Bring the rest of the juice, ginger, lemongrass, kaffir leaves, vanillin sugar and 1 1/2 tbsp. sugar to the boil. Stir in the mixed starch, bring to the boil while stirring and simmer for about 1 minute. Remove the lemon grass. Mix in plums. Pour into a dessert bowl

5. 5

   Heat the oil in a wide pot (175 °C). Form about 18 balls from the rice pudding. Whisk the egg white in a deep plate. Turn the balls first in egg white, then in sesame. Fry in the oil in 3 portions until golden brown. Lift them out and let them drip off on kitchen paper. Arrange rice balls and add compote

6. 6

   waiting time approx. 1 1/2 hours