Chinese Food
Glutinous rice dumpling
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I like glutinous rice balls very much. It's quick and delicious. It's perfect with tea.
Cooking ingredients
Cooking Steps
Step1:110g glutinous rice flour, 10g glutinous rice flour, 10g refined oil, 120g mixed water. Stir by hand.
Step2:Stir until it is even and free of particles.
Step3:In a steamer lined with baking paper.
Step4:Boil the water and steam for 12 minutes.
Step5:Take out the oil and cool it.
Step6:Soya Bean Powder 50g sugar powder 60g mixed evenly.
Step7:Use a basin to put some soya bean powder.
Step8:Put on the gloves (anti sticking), take out the steamed glutinous rice and knead it repeatedly until it is very elastic.
Step9:The elastic glutinous rice balls are glossy and lubricated.
Step10:Divide it into 50g pieces. Make a circle by folding your hand to the center.
Step11:Make it flat by pulling. The bigger it is, the better. Because the glutinous rice balls will shrink back.
Step12:It's almost that big in my forehand.
Step13:Use a small spoon to carefully load the soybean powder. Press once every time. Try not to stick the powder on the edge so as not to affect the adhesion.
Step14:At the end of the press, press the inner buckle of the hand so that the powder can be pressed inside.
Step15:Close up.
Step16:Plastic.
Step17:Put it into the soybean powder basin and roll it all over, then take it out and reshape it.
Cooking tips:You don't need to refrigerate the glutinous rice balls, otherwise it will affect the taste. There are skills in making delicious dishes.
