I came across this tip about eight years ago whilst working with a girl whose father had a restaurant that served laksa, he used this method to reduce the cost.

Personally, I don’t like lite coconut milk because much of what you pay for is the addition of water and thickening agents. Instead of using the full amount of coconut milk/cream specified in the recipe, I replace two thirds of it with full fat cow’s milk (I have tried using low fat milk, it tastes fine but it does tend to curdle).

This method allows you to have the rich coconut flavour without the heaviness, it also lowers the saturated fats that are in coconut milk. Any left over coconut milk/cream can be successfully frozen in small portions using an ice cube tray.

When you make hot chocolate with cocoa, you always have to mix the cocoa with a little water in order to lessen the lumps that will appear before adding the hot water/milk.

If you mix the cocoa with water and then zap it in the microwave for 20 – 30 seconds, it will dissolve any remaining lumps. If you don’t have a microwave then it’s back to pressing with the back of a spoon and potentially lumpy cocoa, I’m afraid.

Now that my lunch box obession is out there, I thought I would detail how I make the rice balls for those who are interested.

Rice

The previous two posts show the type of rice use and how to cook one cup of rice successfully in the microwave. If you have a rice cooker set it to cook before you go to bed and it will keep it warm until it’s ready to be used. I prepare my rice the night before, washing and measuring the correct amount of water and leave it in the container. First thing in the morning I put the rice onto cook before hopping into the shower, by the time I finish it has had time to rest and is ready to be vinegared.

Adding Sushi Vinegar

Add some sushi vinegar to the cooked rice, I use about 1tbsp per cup of rice but feel free to use more or less. Sushi vinegar is pretty easy to come by in supermarkets, so far I’ve been making my own using this recipe.

Spread the vinegared rice out onto a large plate to cool it quickly. You are supposed to fan the rice as it cools but there are no volunteers in my house at 7 am on a weekday morning, besides I don’t think the rice suffers as a result.

Shapes

Next you need to wet your hands or the mold/cookie cutter, this stops the rice sticking enabling a smooth release. You then need to shape the rice, its surprising how many things you can create out of one basic round cutter, an ice-cream scoop and a pair of scissors.

Nori Cutters

They are really cutters for scrapbooking but they work really well on sheets of nori. It certainly makes little dots of seaweed for eyes a little easier, not to mention the smiles. As obsessed as I am, I don’t think even I could stand cutting little fiddly bits out with a pair of scissors!

Inspiration

These sites are an inspiration; e-obento, Cooking Cute, Minmin’s Obento and Bento Corner, then just let your imagination take over.