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 little bit tasty. This will be really delicious.
Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is actually low in sugar, low in fat, and gluten-free. This type of flour is readily available at. Chinese glutinous sticky rice balls are made of sticky rice flour and all kinds of sweet fillings.
Glutinous rice balls (sticky rice balls) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Glutinous rice balls (sticky rice balls) is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Glutinous rice balls (sticky rice balls):
- Prepare Making the glutinous rice balls:
- Make ready 100 g glutinous rice flour
- Get 10 g sugar (add more or less depending on preference)
- Make ready 80 g water at room temperature
- Make ready For cooking the glutinous rice balls:
- Get Glutinous rice balls, fresh or frozen
- Take Water for cooking glutinous rice balls (enough water to cover)
Here's the simple way to cook glutinous rice balls, Myanmar style. 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. A wide variety of glutinous rice sesame balls options are available to you, such as taste, age, and certification.
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.
The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough. A wide variety of glutinous rice sesame balls options are available to you, such as taste, age, and certification. Arrange the rice balls in a pile and pour the coconut cream sauce over them. Glutinous Rice Ball with Crushed PeanutsChina Sichuan Food. Filipino Bilo Bilo Recipe are sticky glutinous rice balls made from powdered glutinous rice and water.
So that is going to wrap this up for this exceptional food glutinous rice balls (sticky rice balls) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
