Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, glutinous rice balls (sticky rice balls). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
This type of flour is readily available at Asian/Chinese food stores. For this recipe, you will also need: Glutinous Rice Balls (Tang Yuan). A warm, delicious and sweet Chinese dessert soup with glutinous rice balls. It's vegan and simple to make.
Glutinous rice balls (sticky rice balls) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Glutinous rice balls (sticky rice balls) is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Glutinous rice balls (sticky rice balls):
- Get Making the glutinous rice balls:
- Get 100 g glutinous rice flour
- Prepare 10 g sugar (add more or less depending on preference)
- Make ready 80 g water at room temperature
- Get For cooking the glutinous rice balls:
- Get Glutinous rice balls, fresh or frozen
- Prepare Water for cooking glutinous rice balls (enough water to cover)
The white skin of the rice balls is made from mixing glutinous rice flour with a bit of water, which gives the skin its chewy texture. The rice balls are traditionally stuffed with sweet fillings, such as black sesame, red bean or peanut paste. A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough.
Instructions to make Glutinous rice balls (sticky rice balls):
- In a large mixing bowl add the glutinous rice flour and sugar. Stir and then add the water bit by bit (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients have combined. Then use your hands and gently knead the dough until it all comes together to form a ball (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball). The consistency should be soft like putty or play dough.
- Pinch of a bit of dough at a time and shape into small round balls. I use a weighing scale to measure out my dough. The balls should weigh 6 gram each (make smaller or larger depending on preference). Place the balls onto a small size baking tray and cover with a clean damp tea towel to prevent them drying out. Repeat step 2 until all of the dough has been used and formed into small round balls.
- This dough amount makes roughly 20-25 sticky rice balls depending on the size. If not cooking sticky rice balls straightaway, cover baking tray with cling film and place in freezer until ready to use. Tip: by freezing on a baking tray it prevents sticky rice balls sticking together. Once frozen sticky rice balls can then be transferred and stored into a small freezer bag.
- Cooking the sticky rice balls from frozen or fresh. In a small saucepan bring water to a boil. Place the dough balls in the water and stir occasionally to prevent the dough sticking to the bottom. Once the sticky rice balls float to the surface continue to cook them for another 3 minutes (by cooking them for a little longer it gives a more chewy texture). Alternatively for less chew once dough floats to the surface remove from the water immediately.
- Drain with a sieve, run under cold water a few times and transfer to a large bowl filled with ice cold water and set aside until ready to use. Once ready to use drain all of the water.
- Serve the glutinous rice balls with a ginger and rock sugar syrup, warm coconut milk sago dessert, or use as a topping in desserts for example grass jelly, sago, lychees and tapioca pearls.
A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough. Traditionally, Vietnamese Glutinous Rice Balls with Ginger Syrup (Chè Trôi Nước) is made and served in time for Vietnamese New Year (Tết). Tang Yuan, Chinese glutinous rice balls (汤圆) A sweet, nutty, runny filling sealed with a slippery, chewy wrapper, Tang Yuan (Chinese glutinous rice balls) is a delectable dessert not to miss. Glutinous Rice Balls, also known as Tang Yuan 湯圓 is a popular Chinese dessert usually served with sweet gingery syrup.
So that’s going to wrap this up for this special food glutinous rice balls (sticky rice balls) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
