Ricepaper Flowers

This is fun!

Crispy and a little oily. But very fragile.

Today is crazy April weather, but we are still in March. It is lousy cold outside with sun, storm, hail and rain all in one hour. Best to stay inside an have some fun in the kitchen:

Making flowers.

I saw that and decided I have to give it a try. Yesterdays Turkish rice was left over and ricepaper is a staple in my household. But seldom used.

Before cutting it with sissors, make sure you have enough kitchen paper places over your counter top to pick up all offcuts. 

Cut out a 15 cm disc and give that 4 cuts a quarter in to the middle. Now cut a second disc about 12 cm. Do not do cuts here.

Use 3 small bowls and place the rice in. Mix 1/2 tsp of Matcha, red Beet powder and Tumeric with the rice. Add a tiny amount of warm water.

Heat up frying oil in a wok and bring it up to 175 C.

Use the 15 cm disc as the bottom, place the smaller disc on top and ball up a good teaspoon of rice and set it on top. One after the other fry them until white and bloomed. Spoon oil over the rice in the middle that it can cook too.

Carefully take the flower out with a slotted spoon and tip the oil out. Rest on kitchen paper. Season with salt and white pepper.