Peanut glutinous rice balls

Overview

[Peanut Tangyuan] Multi-step explanation of how to make handmade glutinous rice balls. Living in the Central Plains, in the early years we didn’t eat glutinous rice balls very much here, and we didn’t know how to make them. I think now, the reason is because we were too poor at that time and there was no rice production, so we basically couldn’t eat glutinous rice foods like glutinous rice balls. My mother doesn’t know how to make this kind of food, and I certainly don’t know much about it either. I recently learned to make glutinous rice balls from fellow bloggers, and after a few times I mastered the essentials of making glutinous rice balls. Share step by step. I play with wheat dough more. When it was my turn to make glutinous rice noodles, it took a lot of effort. At first I bought glutinous rice flour or glutinous rice ball flour in the supermarket, but it didn't taste good no matter how I made it, and I couldn't control the quality of the dough. The fillings are not good either. Last year, to suit the occasion, I used halva filling to wrap the glutinous rice balls, which was OK, but they were not real glutinous rice balls after all. A few years ago, I made a filling without using lard, which was not ideal. Then I happened to buy better glutinous rice flour, so I started making glutinous rice balls. No matter what kind of food it is, as long as you cook it carefully and adjust as you go, all problems will be gone. From the dough to the fillings to the wrapping method, I have completely mastered it. However, the little girl made a new request, Mom, I want to eat Yuanxiao! Okay, okay, let’s do Lantern Festival next time. Tangyuan is wrapped, while Yuanxiao is rolled. The ingredients are the same but the methods are different. The taste is slightly different. I will share it next time. It uses pure peanuts, sugar and lard to make the filling. It is made from real ingredients and has a sweet and fragrant aroma. The little girl praised it while eating it. The one made by my mother is more delicious than the one she bought! This is the highest rating. Nowadays, there are many varieties of glutinous rice balls. Let me make them slowly. Various dried fruits, fresh fruits and jams can be used as fillings. Of course, the skin can also be changed in many ways. It’s also good to use vegetable juice to color it. Just do it one by one. Fillings: peanuts, lard candy, dried fruits, fresh fruit jams, etc. can be used to make glutinous rice balls, just feel free to make them. The oil can be lard, which is more classic and easier to pack, or vegetable oil, which is healthier. Ingredients: Glutinous rice flour and water. You can also add some glutinous rice flour. The water should be boiled water. The purpose is to gelatinize the rice flour soup and increase the ductility. If you don’t use boiling water, there are ways to solve the problem of dough extensibility, as mentioned in the steps. Method:

Tags

• staple food
• home cooking
• lantern festival
• glutinous rice balls
• glutinous rice flour
• lard
• peanuts
• sugar
• water

Ingredients

Steps

1. 1 Roast the peanuts until fragrant and peel them off.

   

2. 2 If the peanuts are completely peeled, you can add some sesame seeds or other dried fruits.

   

3. 3 Put the peanuts into a food processor and break them into pieces.

   

4. 4 Add the lard. I made a mistake here. I should have heated the lard and poured in the crushed peanuts. I added the lard and then heated it over low heat. Also, the peanuts here were not crushed enough and the filling taste was not good enough.

   

5. 5 Under normal circumstances, the mixed ingredients are allowed to cool naturally or refrigerated before being packaged.

   

6. 6 Because it was too thick, I used a food processor to grind it into smaller pieces. There is another problem here. The sugar particles should not be too large. It is best to use soft white sugar, which has a better taste. The filling is ready, now let’s look at the dough.

   

7. 7 Glutinous rice flour is different from flour. Cold water is added directly to knead the dough. After it is formed into a ball, it is relatively loose and has almost no ductility. It is difficult to wrap it directly. I tried using boiling water to knead the noodles, and the effect was good in the kind of freshly boiled water. Or use boiling water for half of the noodles, cold water for half of the noodles, and then knead evenly. I forgot to add cold water when I was kneading the dough today, so I used this method to remedy the situation, and it worked very well.

   

8. 8 Take a ball of dough and cook it thoroughly in a small pot.

   

9. 9 Kneading cooked dough and raw dough together can also increase the extensibility of the dough.

   

10. 10 This is the kneaded dough.

    

11. 11 Use your hands to coat with flour and form the filling into small balls.

    

12. 12 Take a small ball of glutinous rice noodles and reunite them.

    

13. 13 Shape into pieces.

    

14. 14 Wrap in the filling and slowly close.

    

15. 15 You can take out such a small handle, which makes it easier to reunite the glutinous rice balls, and the small handle can be pulled off.

    

16. 16 During the entire operation of reuniting the glutinous rice balls, if the dough is sticky, you can use dry powder to relieve it.

    

17. 17 After all the glutinous rice balls are wrapped, put them in the pot and cook them until they float.