Sesame rice balls with Asian plums

Name: Sesame rice balls with Asian plums
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 1 Vanilla pod; 1/2 l Milk; 7-10 Tbsp Salt; 125 g Rice Pudding; 4 TABLESPOONS Sugar; 2 Eggs (Gr. M); 7-10 Tbsp 1 1/2 tablespoon breadcrumbs; 1 glass (720 ml) Plums; 1 piece(s) (approx. 20 g) Ginger; 1 stick of lemongrass; 2 Kaffir lime leaves (substitute 1 tablespoon lime juice); 7-10 Tbsp 1 1/2 tablespoons cornflour; 1 package Vanilla sugar; 150 g Sesame; 2 l oil for frying; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

1 Vanilla pod
1/2 l Milk
7-10 Tbsp Salt
125 g Rice Pudding
4 TABLESPOONS Sugar
2 Eggs (Gr. M)
7-10 Tbsp 1 1/2 tablespoon breadcrumbs
1 glass (720 ml) Plums
1 piece(s) (approx. 20 g) Ginger
1 stick of lemongrass
2 Kaffir lime leaves (substitute 1 tablespoon lime juice)
7-10 Tbsp 1 1/2 tablespoons cornflour
1 package Vanilla sugar
150 g Sesame
2 l oil for frying
7-10 Tbsp Cling film

Directions

1
For the balls, cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, 1 pinch of salt, vanilla pod and pulp to the boil in a saucepan. Add rice, bring to the boil and let it swell at low heat for about 30 minutes.
2
Stir from time to time.
3
Remove the rice pudding from the heat and remove the vanilla pod. Stir in 2 tablespoons of sugar. Separate eggs, chill egg white. Whisk the egg yolks. Stir egg yolk and breadcrumbs into the rice pudding. Pour rice into a bowl and cover directly on the surface with cling film.
4
Let it cool down and put it in a cool place.
5
In the meantime, drain the plums for the compote and collect the juice. Peel the ginger and cut into very thin slices. Remove the outer leaves of the lemon grass, carve the stem lengthwise and beat flat.
6
Wash the lime leaves.
7
Fill up plum juice with water to 1/2 l Take off 5 tablespoons and stir with starch until smooth. Boil up the rest of the juice, ginger, lemon grass, lime leaves, 2 tbsp. sugar and vanilla sugar. Stir in the starch, bring to the boil and simmer for about 1 minute.
8
Remove from heat, fold in plums.
9
Whisk the egg whites in a deep dish. Form approx. 18 balls from the rice pudding with moistened hands. Turn the balls first in the egg white, then in the sesame.
10
Heat the oil in a wide pot to approx. 175 °C (measure with a roast thermometer or hold a long wooden skewer inside - if bubbles rise, the correct temperature has been reached).
11
Fry the rice balls in portions in hot oil until golden brown. Lift them out and let them drip off on kitchen paper. Arrange the rice balls with the compote.