Buzz
Winter is here, and one of our favorite snacks cannot be missed: glutinous rice balls. Let's make warm glutinous rice balls to welcome the chilly breeze!
A hint of spicy ginger and the subtle sweetness of the syrup will make you fall in love with glutinous rice balls from the very first taste. Amidst the cold embrace of each north wind, just a bowl of glutinous rice balls is enough to warm someone's heart.
Ingredients needed to prepare glutinous rice balls:
- 400g glutinous rice flour
- 200g peeled mung beans
- 300g palm sugar or apricot blossom sugar
- 2 tablespoons finely chopped shallots
- 100g ginger
- 4 tablespoons cooking oil
- 1 tablespoon golden roasted sesame seeds
- 2 teaspoons salt
- 1 teaspoon sugar
- 100g golden fried shallots
Here's how to make glutinous rice balls:
Glutinous rice balls are divided into 3 important parts: Syrup, filling, and dough.
Part 1: Syrup
Step 1:
Clean the ginger, chop it finely, then crush it
Step 2:
Cut the palm sugar or apricot blossom sugar into small portions. If possible and available, using palm sugar is better for health, everyone!
Step 3:
Place a small pot on the stove and pour about 500ml of water along with the sugar-ginger mixture into it. Keep the heat low and stir with a tablespoon until the sugar dissolves. Add a teaspoon of salt to the pot. Increase the heat until it boils, folks!
Step 4:
Once it's boiling, reduce the heat to low and simmer for about 10 minutes to bring out the fragrant aroma of ginger and thicken the syrup
Part 2: Filling
Step 1:
Wash the mung beans thoroughly until they are clear and truly clean. Then, place the mung beans in a large bowl, soak them with 500ml of water for about 30 minutes
Step 2:
Put the soaked mung beans into a rice cooker. Add water until it covers the beans completely.
Step 3:
When the mung beans are cooked, transfer them to a large bowl. While the beans are still hot, mash them until they are smooth and soft.
Step 4:
After mashing the mung beans, the next step is to add 1 teaspoon of sugar and 100g of golden fried shallots. Mix well.
Step 5:
Use a tablespoon to scoop the mung bean mixture and shape it into small round balls like this. Repeat until all the mashed mung beans are used up. You should get about 8 filling balls.
Part 3: Dough
Step 1:
Slowly pour 300ml of boiling water along with 4 tablespoons of cooking oil into 350g of glutinous rice flour. Gradually mix the glutinous rice flour while pouring. Stir until the mixture becomes sticky and wet. Cover tightly for 15-30 minutes. This step aims to make the flour absorb water, expand, and reduce excess water.
Step 2:
Sprinkle some flour on the tabletop, transfer the kneaded dough onto it. Knead it into a long strip about 20 cm long, then cut the dough into 8 equal portions and start molding.
Step 3:
Shape the divided dough into a round shape, then flatten it so that its diameter is twice the size of the filling balls you molded earlier.
Step 4:
Place the prepared mung bean filling in the center of the rolled-out dough circle. Then, carefully wrap it up tightly. The filling and dough must be sealed tightly to prevent air from getting in. This way, you won't have to worry about the cakes breaking when cooking.
Step 5:
Use your hands to reshape the molded balls into beautiful and smooth rounds. Make sure the filling doesn't protrude, folks!
Step 6:
Place a piece of food wrap on a plate. Gently place each dough ball on top, spaced apart so they don't stick together
Step 7:
Bring 500ml of water to a boil, then carefully add the dough into the boiling water until they float to the surface. It only takes about 2-3 minutes to cook!
Step 8:
Let them cool in cold water for about 1-2 minutes, then drain and place in a bowl of boiled syrup. Sprinkle sesame seeds lightly. Now you have a delicious bowl of glutinous rice balls!
Wishing you all success!
