Although it's made with no chocolate or cream, the texture is just like melting in your mouth! Add a little rum or chopped nuts for extra flavour and texture if desired.
[ingredients] makes 10 to 12
40g raisins
60g rice powder (Joshinko)
1 tbsp cocoa powder
2 tbsp beet sugar
100ml soy milk
extra cocoa powder for finishing
Joshinko is powdered nonglutinous rice. It is often used in making Japanese confectionery.
[direction]
1. Chop the raisins finely.
2. Combine the chopped raisins, rice powder, cocoa powder, beet sugar and soy milk in a small pan. Heat slowly while stirring for 2 to 3 minutes.
3. When it has thickened remove from the heat.
4. Shape into small balls with wet hands.
5. Dust with cocoa powder.
The small plates in this photo are from Toraya, which is one of the most traditional confectionery maker in Japan.
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