Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Kiob Puffs
Ingredients
Directions
Make the batter
Mix rice flour with boiling water or milk to make a thick batter.
Beat the eggs and add them to the cooled batter along with the salt.
Drop spoonfuls of the mixture into hot fat to fry.
Prepare the raspberries and syrup
Pick and dry the raspberries in the stove.
Beat the dried raspberries in a mortar.
Clarify the sugar and boil it to make a syrup.
Finish and set
Add the dried raspberries and beaten egg white to the syrup, stir carefully, and bring to a boil.
Pour the mixture into molds or paper cases.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Rice + milktop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice flour
- Forms the thick batter that gives the puffs their body.
- Eggs
- Add structure and richness, helping the batter hold its shape when fried.
- Sugar
- Sweetens the syrup and gives the mixture its body once boiled.
- Dried raspberries
- Provide concentrated raspberry flavour and colour to the mixture.
- Egg white
- Whips and sets into the mixture, adding lightness and structure.
The step that matters
Add the dried raspberries and beaten egg white to the syrup. Stir carefully so the beaten egg white stays aerated and is not deflated. Bringing the mixture to a boil then sets the egg white's proteins, giving a light, stable texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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