glutinous rice balls

Overview

Sichuan people eat glutinous rice dumplings during every festival, and its meaning is just like northerners eating dumplings. We call the dough kneaded from glutinous rice flour noodle. This kind of noodle is sold in the streets and alleys of Sichuan. Noodle sellers usually ride bicycles to sell noodle everywhere in the early morning or evening - the last note is very long and far away. You can all hear it. It is very convenient to buy this kind of rice noodles and make it at home, because it is usually stone-milled and made of good glutinous rice. It has a soft, glutinous and elastic texture. It is delicious whether it is used for egg drop soup or glutinous rice balls. The stuffing of glutinous rice balls is what we call glutinous rice balls. We usually make it ourselves. I remember my mother would use sesame seeds, peanuts, rock sugar granules, orange peel sugar, winter melon sugar, five kernels, etc. to make various kinds of glutinous rice balls fillings. During festivals or when entertaining guests, I would make a lot of them in advance and put them in the refrigerator, and then take them out and cook them before eating. Because we are out of town now, many raw materials are unavailable. Today’s glutinous rice balls are the ones my mother bought specially for me last time she came here. They are stuffed with sesame and peanuts, and the rice noodles are not sold. We can only use glutinous rice flour. I will pass on the recipe in detail next time my mother makes glutinous rice balls by herself! Maybe the charm of gourmet food is nothing more than pure taste and your hands!

Tags

• staple food
• home cooking
• children
• late night snack
• lantern festival
• winter recipes
• glutinous rice flour
• glutinous rice balls
• water

Ingredients

Steps

1. 1 Pour appropriate amount of glutinous rice flour into the basin

   

2. 2 Prepare the dumpling heart, which is the dumpling filling. It is made of black sesame and peanuts (because my mother brought it last time, I put it in the refrigerator, so I took it out and kneaded it a little. The filling has lard, so the filling will be very moist after a little kneading). If your filling is freshly made, you can use it directly. Black sesame is the best choice for taste, and it is very fragrant.

   

3. 3 Add water in small amounts several times

   

4. 4 Knead into a flour dough that is non-sticky, moderately soft and hard

   

5. 5 Divide the flour dough into small portions, just like northerners do when making dumplings

   

6. 6 Divide the core of the glutinous rice balls into equal parts and roll them into balls (I didn't divide them last time and broke them directly with my hands. The result was that the surface of the glutinous rice balls was "colorful". If you are confident in your method of making glutinous rice balls, you don't need to divide them)

   

7. 7 Take a portion of flour dough and flatten it

   

8. 8 Then arrange it into a slightly larger cake shape

   

9. 9 Add a portion of glutinous rice dumpling filling

   

10. 10 Use the tiger's mouth or fingers to tidy up the closure

    

11. 11 Make a round shape in the palm of your hand

    

12. 12 Make all the glutinous rice balls in sequence

    

13. 13 Boil the water

    

14. 14 Slowly add the glutinous rice balls one by one

    

15. 15 Gently push the glutinous rice balls with a spoon and continue to cook over medium heat

    

16. 16 Cook until the glutinous rice balls float on the water and they are ready

    

17. 17 Delicious, enjoy

    

18. 18 Good things come in pairs, so glutinous rice balls are usually served in even numbers in bowls