Taro is another ingredient I’m totally smitten with. There’s just something about its sweet, root flavor that I can’t get enough of. I’ve had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you’re into the whole mochi and taro vibe, be sure to check it out!

If you are interested in other fillings, I have another recipe featuring black sesame paste that you’ve gotta try (recipe on another post).

Why you’ll love this recipe

I absolutely adore Mochi Taro Balls because they’re like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that’s downright irresistible. And let’s not forget about the satisfying chewiness of the mochi – it’s like a delightful little hug for your taste buds with every bite. Whether you’re craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you’ll be hooked!

Ingredients

For the Taro Paste:

• Taro root – Brings a unique earthy sweetness to the filling, adding depth of flavor.
• Coconut milk – Provides richness and creaminess, enhancing the overall texture of the taro paste.
• Sugar – Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.

For the Mochi:

• Glutinous rice flour– The main ingredient in mochi, giving it its signature chewy texture.
• Granulated sugar – Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
• Boiling water – A little bit is used to dissolve the sugar and bind the dough together.
• Lukewarm water – Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
• White sesame seeds – Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
• Vegetable oil – Used for greasing hands and surfaces to prevent sticking during the shaping process.

How to Make Air Fry Taro Mochi Balls

1. Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3.  Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4.  Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5.  Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

Storage

Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.

Air Fryer Sesame Taro Mochi Balls

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Serves: 2-3 Prep Time: 45 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Taro Paste

3/4 pound taro root, peeled and cut in 1 inch chunks

1/2 cup coconut milk

1/3 cup + 1 Tbsp sugar

 

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

 

 

Instructions

1.  Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4. Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Taro Mochi Balls first appeared on Herman at Home.

What is Bang Bang Sauce?

Bang Bang sauce is a creamy, slightly spicy sauce typically made from mayonnaise, sweet chili sauce, and a bit of sriracha. It is the perfect dip to serve with any vegetable, especially these crispy cauliflowers!

Why you’ll love this recipe

I’ll give you five reasons why you’ll love this recipe:

1. Crispy Texture – The cauliflower is coated in a crispy batter and then baked or fried until golden brown. This creates a satisfying crunch with every bite, similar to fried chicken.
2. Flavorful Sauce – The “bang bang” sauce, typically made with a combination of mayonnaise, sweet chili sauce, and sriracha, adds a burst of flavor to the cauliflower. It’s creamy, tangy, and slightly spicy, creating a perfect balance of sweet and heat.
3. Versatility – Bang Bang Cauliflower can be enjoyed as a snack, appetizer, or even a main dish. It’s versatile enough to be served on its own, with rice, or as a topping for salads or tacos.
4. Health Benefits –  Cauliflower is a nutritious vegetable, packed with vitamins, minerals, and fiber. By using cauliflower instead of meat, Bang Bang Cauliflower offers a lighter, healthier alternative without sacrificing flavor.
5. Crowd Pleaser – Whether you’re serving it at a party, family dinner, or just for yourself, Bang Bang Cauliflower is sure to be a hit. Its crispy exterior, flavorful sauce, and addictive taste appeal to a wide range of palates, making it a crowd-pleasing dish.

Ingredients

• Main Ingredients
  • Cauliflower – This is the star of the dish, offering a mild and slightly sweet flavor that pairs well with the crispy coating and tangy sauce. It also has a great texture that holds up well to air frying.
  • All-Purpose Flour and Milk – The flour and milk create a batter that helps adhere the seasoning and breadcrumbs to the cauliflower florets, ensuring a crispy and flavorful coating.
  • Garlic Powder, Smoked Paprika, Cayenne Powder – These spices add a delicious combination of savory, smoky, and spicy flavors to the cauliflower, elevating its taste profile and providing a depth of flavor.
  • Salt and Pepper – Seasoning with salt and pepper enhances the overall taste of the cauliflower, bringing out its natural flavors and balancing the spices.
  • Panko Bread Crumbs – Create a crunchy and crispy coating when air-fried, adding texture and depth to the dish.
  • Oil – Using spray oil helps to evenly coat the cauliflower florets before air frying, ensuring they become golden brown and crispy.
• Bang Bang Sauce
  • Kewpie Mayo – Japanese-style mayonnaise that is creamier and slightly sweeter than traditional mayo. Its rich and velvety texture serves as the base of the sauce, providing a smooth and indulgent texture.
  • Sweet Chili Sauce – Adds sweetness, tanginess, and a mild heat to the sauce. It contributes depth of flavor and balances the richness of the mayo, creating a harmonious sweet and savory profile.
  • Sriracha Sauce – Brings a kick of heat and a bold, garlicky flavor to the sauce. It adds depth and complexity, enhancing the overall taste with its spicy and tangy notes.
  • Honey – Provides natural sweetness to the sauce, complementing the other ingredients and balancing the heat from the sriracha. It adds a subtle floral aroma and smooth texture to the sauce.
  • Rice Vinegar – Adds a tangy and slightly sweet flavor to the sauce, brightening the taste and cutting through the richness of the mayo. It contributes acidity and depth, enhancing the overall balance of flavors.
  • Salt – Enhances the flavors of the other ingredients and helps to balance the sweetness and acidity of the sauce. It provides depth and complexity, ensuring a well-rounded and satisfying taste.

How to Make Bang Bang Cauliflower

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don’t overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

Storage

Serve the Bang Bang Cauliflower immediately while it’s still hot and crispy for the best taste and texture. Store in the fridge in an airtight container for up to 3 days.

Bang Bang Cauliflower

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Main Ingredients
1 head of cauliflower, cut into equal florets
1/2 cup all-purpose flour
3/4 cup milk or milk alternative
2 tsp garlic powder
2 tsp smoked paprika
1/2 tsp cayenne powder
1 tsp salt, divided
freshly ground black pepper
2 cups panko bread crumbs
Spray oil

Bang Bang Sauce
4 Tbsp kewpie mayo
1.5 Tbsp sweet chili sauce
1 Tbsp srircha sauce
1/2 tsp honey
1/2 tsp rice vinegar
1/4 tsp salt

Instructions

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don't overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

The post Bang Bang Cauliflower (So Crispy!) first appeared on Herman at Home.

What is Kimchi?

Kimchi is a traditional Korean dish made from fermented vegetables, typically napa cabbage and Korean radishes, with the addition Korean chili pepper flakes (gochugaru), garlic, ginger, scallions, and fish sauce or fermented shrimp paste. The mixture is typically allowed to ferment for a period, which can range from days to weeks, depending on the desired flavor and level of fermentation.

Ingredients

• Rice – The foundation of the dish, rice provides texture and helps carry the bold flavors of the other ingredients. When crisped, it adds a delightful crunch that contrasts with the soft toppings.
• Rice wine vinegar – Adds acidity and brightness, cutting through the richness of the bacon and the spiciness of the kimchi and gochujang. It helps balance the dish’s flavors.
• Salt – Enhances the overall flavors of the dish.
• Kimchi – Brings spicy, tangy, and slightly sweet flavors, adding depth and complexity to the dish. Its fermented nature also introduces a hint of umami.
• Bacon – Offers smokiness and a crispy texture, providing a rich, savory contrast to the tangy and spicy elements of the recipe. I like just a little bit of this on each crispy rice, otherwise it can be too rich. However, adjust to your preference!
• Gochujang – A fermented chili paste that contributes heat, sweetness, and umami.
• Soy sauce – Introduces a salty, umami depth that complements the spicy and tangy notes of the kimchi and gochujang.
• Jalapeno – Adds a fresh, bright spiciness that elevates the dish’s heat level and introduces a crisp texture.
• Vegetable oil – Used to ensure the rice is brown and crispy. You can swap this with other preferred oils if you like (e.g. Avocado oil)
• Kewpie mayo – A Japanese mayo that is creamier and tangier than traditional mayo. It adds a rich, umami-packed creaminess that complements the spicy and acidic flavors, smoothing out the dish’s overall taste profile.

Why you’ll love this recipe

If you like umami and a bit of heat, then this recipe is for you! The star of the show is kimchi which contributes a spicy, tangy kick that’s balance both comforting and adventurous.

This recipe is perfect to bring to a party or eat as a snack just for yourself. Enjoy it however you like!

How to make Kimchi & Bacon Crispy Rice

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine.
2. In a square baking dish (8×8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour to draw out the moisture.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 Tbsp of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.

Tips

1. Make sure to pack the cook rice tightly or it will fall apart as you fry it in the oil. I pressed the rice very tightly with my hands in a 8×8 baking dish but you can also use canned foods and a plate to weigh it down as well.
2. Refrigerate the rice for about 1 hour to let the rice cool and allow it to dry out (otherwise the moisture in the rice in the hot oil will splatter everywhere)
3. When cutting the block of rice, wet your knife with some water to prevent the rice from sticking to the knife

Storage

I recommend eating crispy rice as fresh as possible. However, if you need to eat it the next day, store the crispy rice in an airtight container and reheat by shallow frying it or baking it in the oven.

Kimchi & Bacon Crispy Rice

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Serves: 4 Prep Time: 20 mins Cooking Time: 40 mins 40 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups short grain rice, cooked

2 Tbsp rice wine vinegar

1/4 tsp salt

3/4 cup kimchi, drained and minced

2 pieces bacon, cooked and chopped into small pieces

1 tsp gochujang

1 tsp soy sauce

1 jalapeno, sliced thinly and seeds removed

Vegetable oil for frying

Kewpie mayo (optional garnish)

Instructions

1. In a bowl, add cooked rice, rice wine vinegar, and salt and mix to combine
2. In a square baking dish (8x8), add a piece of plastic wrap to cover the dish. Fill the dish with cooked rice to create a thin layer, about 1 inch thick. Wet your hands and press down to flatten down and pack very tightly. Refrigerate the rice for at least 1 hour.
3. On a flat surface, flip the dish and remove the plastic wrap. Cut rice into small rectangles about 3 inches long by 2 inches wide.
4. In a separate bowl, add kimchi, bacon, gochujang, and soy sauce and mix well. Set aside.
5. In a pan, add enough vegetable oil to shallow fry rice (about 1 inch high). Add cut and packed rice and fry on each side for about 5-6 mins until crispy and golden brown. Remove from oil and drain on paper towel lined plate to remove excess oil.
6. Add about 1 Tbsp of the kimchi mix on top of crispy rice and add a slice of jalapeno on top. Finally, add a dollop of Japanese kewpie mayo on top.

 

The post Kimchi & Bacon Crispy Rice first appeared on Herman at Home.