AuthorBiteSizedEach bite of our Ukoy Musubi offers a satisfying crunch and a burst of umami goodness, perfect for a quick and tasty treat any time of day and any where you like!
Sift the rice flour, all purpose flour, baking powder, and salt in bowl. Mix to combine.
In a separate bowl, whisk the egg and water together. Pour into the dry ingredients and mix until smooth. Refrigerate the batter for 30 minutes.
Mix the vegetables, shrimps, patis, and pepper in a bowl. Pour the batter and add flour 1 tablespoon at a time if the mixture is too wet.
Heat vegetable oil in a pot. Scoop about 1/3 cup of Ukoy and place on a banana leaf. Lower into the hot oil and slide off once the bottom of the Ukoy is stable and cooked. Flip to cook the other side. Set aside on a plate lined with kitchen towels.
In a small pot over medium-low heat, combine water, rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.
Pour the liquid into the rice and mix. Set aside to cool.
Mix the wasabi and Japanese mayonnaise. Set aside.
Cut 20 rectangles of nori about 2 inches by 1 inch. Scoop around 1/3 cup of rice on a cling wrap. Cover the rice and pack well. Form into a rectangle. Open the cling wrap and spread wasabi mayo on each side. Place nori rectangles on the same sides.
Top the rice with Ukoy and wrap with a long strip of Nori. Do the same for the remaining ingredients.
Ingredients
Directions
Sift the rice flour, all purpose flour, baking powder, and salt in bowl. Mix to combine.
In a separate bowl, whisk the egg and water together. Pour into the dry ingredients and mix until smooth. Refrigerate the batter for 30 minutes.
Mix the vegetables, shrimps, patis, and pepper in a bowl. Pour the batter and add flour 1 tablespoon at a time if the mixture is too wet.
Heat vegetable oil in a pot. Scoop about 1/3 cup of Ukoy and place on a banana leaf. Lower into the hot oil and slide off once the bottom of the Ukoy is stable and cooked. Flip to cook the other side. Set aside on a plate lined with kitchen towels.
In a small pot over medium-low heat, combine water, rice vinegar, white sugar, salt, and vegetable oil. Mix until the sugar dissolves.
Pour the liquid into the rice and mix. Set aside to cool.
Mix the wasabi and Japanese mayonnaise. Set aside.
Cut 20 rectangles of nori about 2 inches by 1 inch. Scoop around 1/3 cup of rice on a cling wrap. Cover the rice and pack well. Form into a rectangle. Open the cling wrap and spread wasabi mayo on each side. Place nori rectangles on the same sides.
Top the rice with Ukoy and wrap with a long strip of Nori. Do the same for the remaining ingredients.
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