The word “onigiri” became part of the Oxford English Dictionary this year, proof that the humble sticky-rice ball and mainstay of Japanese food has entered the global lexicon. The rice balls ...
A taste of Thai mango sticky rice or Chinese sticky rice balls is a testament to why this type of rice is valued for its namesake descriptor. Aptly named, sticky rice is a category of glutinous ...
The glutinous rice flour balls, which have a sticky, stretchy texture, are cooked in sweet and savoury dishes. Although they are sold in the frozen section of Chinese supermarkets, they're very ...
On the Autumnal Equinox 122 years ago, Haiku poet Masaoka Shiki (1867-1902) ate “ohagi” sticky rice balls coated with sweet red bean paste while sick in bed with spinal caries. He penned ...
The glutinous rice flour balls have a chewy texture similar to ... The dough should be pliable and slightly sticky – test the consistency by shaping a little of it into a ball and flattening ...