Crystal clear 【Crystal Tangyuan】

Overview

(The dosage is for reference only, please read Tips before making. A is the filling part, here we take black sesame filling as an example. B is the glutinous rice ball wrapper.) Common glutinous rice dumpling wrappers are made of glutinous rice flour. This glutinous rice dumpling is a bit special, using tapioca flour to make the skin. The glutinous rice balls made in this way are crystal clear and the fillings are faintly visible, like a delicate beauty whose face is covered by tulle. In terms of taste, it is much more elastic and smooth than ordinary glutinous rice balls. It is really delicious~

Tags

• lantern festival
• glutinous rice balls
• black sesame seeds (a)
• homemade peanut butter (a)
• thai sago (b)
• warm water (b)
• white sugar (a)

Ingredients

Steps

1. 1 Make the dumpling filling first. Fry the black sesame seeds and let them cool, then mix them with the white sugar in a mixer to make black sesame powder;

   

2. 2 Prepare black sesame powder and peanut butter. Here I use homemade peanut butter instead of fat, which not only adds flavor but is also healthier;

   

3. 3 Mix the two evenly until they form a ball;

   

4. 4 Divide the black sesame peanut butter filling into small portions, each portion is about 10g, roll into balls and place in the refrigerator;

   

5. 5 Make the glutinous rice balls skin below. Thai sago is beaten into powder with a wall breaking machine;

   

6. 6 Slowly add warm water, stirring with chopsticks while adding;

   

7. 7 When the sago flour forms a ball and there is basically no dry powder state. The warm water should not be used up at this time;

   

8. 8 Start kneading the dough, and while kneading, add the remaining warm water to the sago flour gradually, and finally knead it into a smooth and non-sticky dough. Wrap the dough in plastic wrap and let it rest for 15 to 30 minutes;

   

9. 9 Take a small ball of dough, I took about 12g, roll it into a ball and flatten it. Take out the frozen filling from the refrigerator, take a small ball of filling and place it in the middle of the glutinous rice ball wrapper; continue to wrap the remaining dough with plastic wrap to prevent it from drying out;

   

10. 10 Use the power of the tiger's mouth to wrap the filling completely with the glutinous rice ball skin, being careful not to trap air;

    

11. 11 After pinching tightly, round it slightly. A glutinous rice ball is ready;

    

12. 12 Make all the remaining fillings in sequence;

    

13. 13 Make a pot of water, boil it over high heat, add glutinous rice balls, boil it again, add a little cold water, and continue boiling;

    

14. 14 Repeat this process 2 to 3 times until the glutinous rice balls are transparent. Sugar water can be boiled with water + sugar, or you can use milk, etc., it depends on your personal preference.