Homemade glutinous rice balls
Overview
There has always been a custom of eating glutinous rice balls during the Winter Solstice, and they are sold in the streets and alleys. I have a strong preference for glutinous rice balls, but I disliked the thick glutinous rice balls sold by vendors. I felt like I was just eating glutinous rice balls, so I learned to make glutinous rice balls by myself☺️ In the past, cold water was used to make rice balls. Although the skin would be smoother when cooked, the skins of glutinous rice balls tended to fall apart when they were first made, making it difficult to wrap, so the skin would inevitably be thicker. Because the Chinese New Year is coming soon, I thought that when making New Year cakes during the Chinese New Year, I would use boiling water to thicken the rice cakes. The resulting New Year cakes would be no problem in any shape. So today I also tried to mix it with boiling water, and sure enough the effect came out. The skin is thin and it is easy to cook through when boiled. The only drawback is that the skin looks a little uneven, but what does it matter if you eat it yourself? The key point is the filling😍️
Tags
Ingredients
Steps
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Prepare materials
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Roll the hemp hearts into small balls
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Pour boiling water into the glutinous rice flour, a small amount at a time, and then pour it again when it feels a little dry.
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Kneaded glutinous rice balls. The feeling when mixed with boiling water is different, soft and not sticky at all.
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The rice ball suddenly transformed into this, just divide it into three and roll it into 3 rice sticks, 1 is itself, and the other 2 are turned into small dumplings and glutinous rice balls. The specific production order is just as numbered from 1 to 6 as shown in the picture.
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The dish is done satisfactorily and the presentation shows off☺️The next step is to put it in a pot of boiling water and cook over high heat until it floats and is done.
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Remove from pot and serve in bowls.
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Another close-up
