Cooking Instructions
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Step 1
In a bowl, whisk together
Sweet Glutinous Rice Flour (1 cup)
,
Granulated Sugar (1/4 cup)
,
Unsweetened Cocoa Powder (1/2 Tbsp)
, and
Fine Salt (1/2 tsp)
.
Step 2
Slowly pour in the cold
Coffee (1 cup)
and whisk until smoothly combined.
Step 3
Cover with plastic wrap, leaving space for steam to escape, and heat in a microwave oven for 1½ minutes.
Step 4
Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
Step 5
Cover again and microwave for another 1½ minutes.
Step 6
To make the truffles, pour boiling
Heavy Cream (1/2 cup)
into the
Bittersweet Chocolate (1/2 cup)
with the
Fine Sea Salt (1/4 tsp)
and
Rum (1/2 Tbsp)
. Stir to combine and melt the chocolate. Allow to set in the refrigerator for about an hour.
Step 7
Unwrap and stretch/beat the dough again for about 3-5 minutes.
Step 8
On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape.
Step 9
Cut into 8 equal pieces. Flatten each piece, tuck a piece of truffle into the center.
Step 10
Pinch to seal and flatten.
Step 11
Enjoy a delicious treat!
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