Crispy fried glutinous rice balls
Overview
When I was bored, I looked through the menu and found that Sanshengyi's Fried Golden Yuanxiao is very interesting, because every year during the winter solstice, my family always buys various kinds of glutinous rice balls to worship ancestors and worship gods (the customs in Chaoshan are not good, they have to worship gods on various festivals, hoo~) and often end up not being able to finish it. My husband doesn't like sweets and often doesn't eat these glutinous rice balls. Most of the time, they are frozen in the refrigerator until they expire and are taken out and thrown away. It's a sin, it's super wasteful. Now there is a good solution. It won't be as monotonous as making soup all the time! Hee hee, come on, come on, experiment now and see how delicious it is!
Tags
Ingredients
Steps
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Endless glutinous rice balls
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Pour it out and defrost it, then rinse it with water and drain it
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I wanted to try out which one tastes better, so I divided a few balls into them and rolled them in sesame seeds
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Roll the remaining glutinous rice balls into cornmeal
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After frying in the pan, I found that the sesame seeds were not firmly attached and all fell apart as soon as the pan was fried. The pan was filled with sesame seeds sadly
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Coat it well with cornmeal and fry until golden brown. Press the glutinous rice balls gently with a spatula. The glutinous rice balls will expand and burst and become soft.
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Remove and drain
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The one dipped in sesame has a very fragrant sesame flavor, while the cornmeal one is crispier, with a crispy skin and a soft, glutinous and sweet core (the glutinous rice balls with taro paste). They are not bad. You can sprinkle them with sugar or salt and pepper for a better taste
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Here’s a recent photo
