July 8, 2011

Crispy Rice and Green Tea Pops

过去的这个月发生了一些事情。我rediscovered root beer (hello, Hansens) which led me to rediscover ice cream (thank you, So Delicious). Which ultimately brought me to today’s post. And these crispy rice and green tea pops.

You see, when foods – that you thought were permanently off your safe-eating list – make a grand re-entrance, the possibilities suddenly feel endless. And when one salty-barrier is broken down, I generally experience a flooding of new ideas.

Edamame pate. “Shrimp” and grits. Dolmas. There have been so many new projects filling my brain that it was hard to focus. Until the idea of a homemade, low-sodium “mochi”-ish treat hit me.

The traditional dessert’s doughy coating and luscious dairy makes a delicate purse of delicious. And while a lot of store-bought versions can be low in sodium, I just thought this idea would be a great excuse to play with my food and come up with something new. A version of my own. Less doughy covering. More crisp.

And the next thing you know, I’m crumbling a salt-free rice cracker into a bowl, scooping out a spoonful of coconut-based green tea ice cream, rolling it in the rice crumbs, and forming a little pop with my hands.

Yes, you will get your fingers dirty. Yes, it’s ok to lick them clean. And yes, it is totally worth it.

And there you have it friends. A new way to ice cream. Fun and whimsical and a total surprise to the palate.

You can make these right before serving them. And your guests of any age will love the sweet taste and crunchy texture of the rice with the more savory (and still sweet) green tea. It is playful (you did what with your hands?) and impressive (you did what with rice cakes?). And it could be a fun project to take on with some little culinary munchkins.

Or you know, just by yourself at 11 am on a Friday.

Pop on.

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