How to make glutinous rice balls

Glutinous rice balls are also a common way to cook glutinous rice. They have a chewy texture and good nutritional value. The method of making glutinous rice balls is also relatively simple. First, soak the glutinous rice in advance, preferably for about 12 to 24 hours, then put an appropriate amount of water and steam it in a pot. After steaming, let the glutinous rice cool down and then make rice balls. At this time, add some other ingredients, such as meat floss, lard, etc., which will taste better.

How to make glutinous rice balls

Soak the glutinous rice in water for 12 to 24 hours. Put it in a small basin-shaped container, add appropriate amount of water, and steam it in a pot. After steaming, let it air dry for half an hour, then mash it lightly with a spoon to make it sticky. Place a clean damp cloth on the table, then cover it with plastic wrap. Spread the glutinous rice evenly on the plastic wrap, about half a centimeter thick.

Evenly sprinkle a layer of pork floss (or beef floss, or other meat floss you like), then put half a fried dough stick on it (because the rice ball does not need to be too long, the size is up to your preference), then use your hands to roll it left and right under the cloth, so that the glutinous rice wraps the fried dough stick and forms a barrel shape. Then open the plastic wrap and eat it.

Choose good glutinous rice, it is best to soak it for 3-5 hours first, then steam it in a steamer (pronounced in Guiyang dialect, it is actually a cylindrical steamer, and the one represented by Chishui) and do not use too high a fire. After steaming, it can be said to be "rice-like". Then add your favorite ingredients according to your taste, usually radish, Cantonese sausage, ham sausage, crispy whistle, potato shreds, kelp, chili, sugar, crispy numbing, etc.

Generally, the glutinous rice sold outside is mixed with ordinary rice, otherwise it will be very sticky and the cost is relatively high. Add soy sauce to adjust the color to make it look more marketable.

Method 2

Ingredients: 240g rice, 10g egg yolk powder, 10g ham powder, 3g cooked white sesame seeds, a dozen cooked black sesame seeds, 5g meat floss, 2g seaweed powder, 2g salmon floss, 2g seaweed floss, a few bamboo sticks. Method: 1. Divide the rice into 8 portions, 30g each, and roll them into round shapes. 2. Dip the rice balls with egg yolk powder, ham powder, white sesame seeds or white sesame seeds mixed with a little black sesame seeds, meat floss, seaweed powder, salmon floss, and seaweed floss. 3. String them together with bamboo sticks.