Two-color rice cheese rice balls (black glutinous rice, white glutinous rice)


Two-color rice cheese rice balls (black glutinous rice, white glutinous rice)

Soft, sticky black rice blended with white glutinous rice creates a firm yet bouncy texture. The pan-fried luncheon meat is fragrant, the egg skin is soft and tender, and the creamy aroma of cheese, the sweetness of salad dressing, and the savory flavor of pork floss complement each other. The diverse flavors intertwine and blend in your mouth, and every bite reveals the freshness of the ingredients. It's simple yet deeply satisfying, a beautiful and delicious meal, and a favorite breakfast for the cheese lovers in my family.

Ingredients

Steps

  1. Soak both types of rice in advance for at least 4 hours, or overnight if conditions permit. A 2:1 weight ratio of white glutinous rice to black glutinous rice (note the difference between black glutinous rice and black rice; I've included a reference in the ingredients picture). My household measuring cup measures 150 ml per cup, so two cups equal 300 grams. Feel free to adjust the amount according to your needs; just follow this ratio when mixing the rice.
    Soak both types of rice in advance for at least 4 hours, or overnight if conditions permit. A 2:1 weight ratio of white glutinous rice to black glutinous rice (note the difference between black glutinous rice and black rice; I've included a reference in the ingredients picture). My household measuring cup measures 150 ml per cup, so two cups equal 300 grams. Feel free to adjust the amount according to your needs; just follow this ratio when mixing the rice. Soak both types of rice in advance for at least 4 hours, or overnight if conditions permit. A 2:1 weight ratio of white glutinous rice to black glutinous rice (note the difference between black glutinous rice and black rice; I've included a reference in the ingredients picture). My household measuring cup measures 150 ml per cup, so two cups equal 300 grams. Feel free to adjust the amount according to your needs; just follow this ratio when mixing the rice.
  2. Place the rice in a rice cooker and cook until cooked. Let it cool slightly before use. Steaming is also an option, but the steamed rice will be slightly harder and less sticky than cooked rice, so it may fall apart when rolled.
    Place the rice in a rice cooker and cook until cooked. Let it cool slightly before use. Steaming is also an option, but the steamed rice will be slightly harder and less sticky than cooked rice, so it may fall apart when rolled. Place the rice in a rice cooker and cook until cooked. Let it cool slightly before use. Steaming is also an option, but the steamed rice will be slightly harder and less sticky than cooked rice, so it may fall apart when rolled.
  3. Beat the eggs into egg liquid and fry them into the egg skin you like.
    Beat the eggs into egg liquid and fry them into the egg skin you like. Beat the eggs into egg liquid and fry them into the egg skin you like.
  4. If there are other ingredients, they also need to be prepared. Here we use luncheon meat, so it needs to be fried slightly.
    If there are other ingredients, they also need to be prepared. Here we use luncheon meat, so it needs to be fried slightly.
  5. First, lay out a layer of plastic wrap, then sprinkle with toasted sesame seeds (optional), or brush with a little cooking oil to prevent sticking. If using plastic wrap, you can simply hold the wrap in place while eating (you don't need to brush with oil, if you prefer), as the rice will stick easily.
    First, lay out a layer of plastic wrap, then sprinkle with toasted sesame seeds (optional), or brush with a little cooking oil to prevent sticking. If using plastic wrap, you can simply hold the wrap in place while eating (you don't need to brush with oil, if you prefer), as the rice will stick easily. First, lay out a layer of plastic wrap, then sprinkle with toasted sesame seeds (optional), or brush with a little cooking oil to prevent sticking. If using plastic wrap, you can simply hold the wrap in place while eating (you don't need to brush with oil, if you prefer), as the rice will stick easily.
  6. Place the largest ingredients on the bottom layer, then stack them upwards. Finally, add the cheese slices and spread the mayonnaise evenly. Lift the plastic wrap in the direction indicated by the arrows, tighten it toward the center, and then gently pull it tight to form a long, round rice ball.
    Place the largest ingredients on the bottom layer, then stack them upwards. Finally, add the cheese slices and spread the mayonnaise evenly. Lift the plastic wrap in the direction indicated by the arrows, tighten it toward the center, and then gently pull it tight to form a long, round rice ball. Place the largest ingredients on the bottom layer, then stack them upwards. Finally, add the cheese slices and spread the mayonnaise evenly. Lift the plastic wrap in the direction indicated by the arrows, tighten it toward the center, and then gently pull it tight to form a long, round rice ball. Place the largest ingredients on the bottom layer, then stack them upwards. Finally, add the cheese slices and spread the mayonnaise evenly. Lift the plastic wrap in the direction indicated by the arrows, tighten it toward the center, and then gently pull it tight to form a long, round rice ball. Place the largest ingredients on the bottom layer, then stack them upwards. Finally, add the cheese slices and spread the mayonnaise evenly. Lift the plastic wrap in the direction indicated by the arrows, tighten it toward the center, and then gently pull it tight to form a long, round rice ball.
  7. A rich brunch, come to my house and eat together 😀
    A rich brunch, come to my house and eat together 😀
Languages
Zweifarbige Reiskäse-Reisbällchen (schwarzer Klebreis, weißer Klebreis) - Deutsch (German) version
Two-color rice cheese rice balls (black glutinous rice, white glutinous rice) - English version
Bolas de arroz con queso y arroz de dos colores (arroz glutinoso negro, arroz glutinoso blanco) - Española (Spanish) version
Boulettes de riz au fromage de riz bicolore (riz gluant noir, riz gluant blanc) - Français (French) version
Bola nasi keju dua warna (beras ketan hitam, beras ketan putih) - Bahasa Indonesia (Indonesian) version
Polpette di riso e formaggio bicolore (riso glutinoso nero, riso glutinoso bianco) - Italiana (Italian) version
二色ライスチーズおにぎり（黒もち米、白もち米） - 日本語 (Japanese) version
이색쌀치즈밥 (검은찹쌀, 흰찹쌀) - 한국인 (Korean) version
ข้าวเหนียวสองสี (ข้าวเหนียวดำ, ข้าวเหนียวขาว) - แบบไทย (Thai) version
雙色米香芝士飯糰(黑糯米、白糯米) - 香港繁體中文 (Traditional Chinese - Hong Kong) version