Foorah

⚪ Sweet cooked-rice-paste balls with lemon, eighteen pieces served cool without raw-flour coating.

Ingredients

• 180 g fine white non-glutinous rice flour
• 540 ml drinking water divided between mixing and cooking
• 40 g sugar
• 15 ml strained lemon juice
• A little drinking water to moisten hands

Preparation

Mix all 180 g rice flour with 180 ml cold water to a smooth paste. Prepare a sturdy spatula and clean shallow cooling dish.

Simmer remaining 360 ml water with sugar about five minutes. Stir paste again and pour gradually, mixing constantly.

Cook gently about twenty minutes, stirring along the bottom until thick, homogeneous, fully cooked and partly pulling away from sides, with no raw flour pockets.

Mix in lemon juice at the end, spread thinly in the dish and cool about ten minutes until safe to handle.

Lightly moisten clean hands and shape about eighteen equal small balls. Do not roll in raw flour: this adaptation has no dusting.

Cool rapidly and refrigerate covered about thirty minutes. Divide six portions of three. The forty-minute rest includes initial cooling and chilling.