Chocolate glutinous rice balls
Overview
It’s the Lantern Festival soon, and it’s time for glutinous rice balls to make their debut again! The glutinous rice balls I made today are filled with chocolate, using dark chocolate coins with a cocoa butter content of 65%. I like dark chocolate, although it is a bit bitter, but the temptation of chocolate is irresistible. But because my son loves creamy chocolate, I added light cream and butter to the filling to make it full of milky flavor. Because my son doesn’t like to eat walnuts, in order to make him eat some, I specially added them to his favorite chocolate filling, so that he ate them happily.
Tags
Ingredients
Steps
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Put the chocolate coins, butter and whipping cream into a bowl,
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Dissolve in water and melt into a paste
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Fry the walnut kernels in advance and crush them into small pieces. Add them to the chocolate and stir evenly
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Let cool slightly, then form into balls and let cool to set.
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Boil the glutinous rice flour with boiling water of about 90 degrees, stir while pouring the water, then knead it into a dough, cover it with a wet drawer and leave it for 1 hour
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Take out about 200 grams of dough, add cocoa powder, and knead it into chocolate-colored dough.
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Take out about 200 grams of dough, add cocoa powder, and knead it into a chocolate-colored dough
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Roll both kinds of dough into pieces and spread them together, making a total of 4 layers
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Cut into sections, each section should be enough to wrap one glutinous rice ball.
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Take a flattened
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Wrap in chocolate filling
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All wrapped up
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Pour boiling water into the pot and cook. Pour in a bowl of rice wine before turning off the heat.
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The cooked glutinous rice balls have the aroma of walnut kernels in the chocolate filling. They are very good glutinous rice balls
