How to make delicious handmade glutinous rice balls

Glutinous Rice Balls are a kind of food that many people like to eat. People in the south eat glutinous rice balls, while people in the north eat Yuanxiao. Many southerners like to make glutinous rice balls by themselves, which is relatively simple to make. The prepared glutinous rice flour is relatively sticky, so you can just use warm water to mix the dough. As for the fillings, there are many, such as peanut filling, bean paste filling, and now some fruit fillings, meat fillings, etc. have been added. Let us learn how to make handmade glutinous rice balls delicious.

How to make delicious handmade glutinous rice balls

Kneading

1. Usually one or two liang of glutinous rice flour can make 5 glutinous rice balls. The ratio of flour to water when kneading the dough is about 3 to 1. 2. Since glutinous rice flour is very sticky, it can usually be mixed with warm water. After kneading the dough, wrap the filling directly without letting the dough rest. Making the filling 1. The filling of the glutinous rice balls can be whatever you like. Traditional ones include sesame filling, peanut filling, and red bean paste filling. More modern ones can be made into meat filling or fruit filling. 2. Although making your own glutinous rice ball fillings is more troublesome than buying them directly from the supermarket, you can control the amount of sugar and oil yourself, and the "green" and "natural" nature of the fillings can be guaranteed. Seasoning the soup 1. Usually, clear water is used to cook glutinous rice balls, because this can better highlight the flavor of the glutinous rice balls themselves, otherwise it will overshadow the main flavor. 2. If you want to make the meal more romantic, you can add fruit juice, flower petals, etc. to the soup.

Method 2

Ingredients : glutinous rice flour about 600 grams Accessories: walnut 20 grams, peanut kernel 20 grams, melon seed kernel 20 grams, white sesame 20 grams, raisin 20 grams, lard 40 grams, sugar 60 grams, cooked flour 10 grams

1. Fry or heat and bake the dried fruits to make them more fragrant, then put them into a grinder and beat them into powder. If you like granular ones, just beat them slightly. Add chopped raisins, mix with sugar, lard and cooked flour, knead into a dough, then divide into small pieces and roll into balls. If it's too soft, freeze it for 10 minutes to set. 2. Put half of the glutinous rice flour into a slightly larger container, and use another container to fill more than half a basin of clean water. Prepare a colander and start shaking. Be careful to clear out a working area and avoid getting flour all over the place. 3. Shaking Yuanxiao is very simple, just put the filling into a strainer, then quickly put it into a basin of water to scoop it out, let the filling get some water, then pour it into a basin of glutinous rice flour, then shake the container so that each filling is evenly covered with a layer of dry powder. 4. Then repeat the previous step repeatedly. When there is no glutinous rice flour in the middle, add the remaining glutinous rice flour into the container. The Yuanxiao is complete when it becomes fuller and fuller. Of course, the more times you shake it, the thicker the skin will be. It depends on your preference. It can be big or small, and even is best. 5. It takes a minute or two longer to cook Yuanxiao than Glutinous Rice Balls. It also depends on the situation. For example, those with small fillings and thin skins can be cooked similarly to Glutinous Rice Balls. Add Yuanxiao after the pot boils, stir with a spoon to prevent sticking to the bottom, then cover and simmer. Add some cold water after the water boils again, and add a little more cold water when it boils again. Turn off the heat after it boils twice.