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1. Ingredients for Colorful Glutinous Rice Balls
- 500g glutinous rice flour
- Sugar cubes
- 30g grated coconut
- 100g toasted sesame seeds
- 30g pandan leaves for green color
- 2g dried butterfly pea flowers for blue color
- 50g purple sweet potato for pink color
- 50g butterfly pea leaves for purple color
2. Making Colorful Glutinous Rice Balls
Step 1: Creating Color for the Dough
Making Green Color: Wash and cut pandan leaves, put them in a blender with 100ml water, blend well. After blending, strain the mixture to extract about 85ml pandan juice.
Creating Blue Color: Soak dried butterfly pea flowers in 85ml hot water for approximately 30 minutes to extract the color.
Creating Pink Color: Peel and clean the purple sweet potato, cut into small pieces, then blend with a little water. After that, strain the mixture to extract the juice.
Creating Purple Color: Clean the butterfly pea leaves, put water and leaves in a pot, boil for about 15 minutes to get the color. Turn off the heat, remove the leaf part, and keep the colored water.
Step 2: Kneading the Dough
Divide the glutinous rice flour into 5 equal parts, each part 100 grams. Mix 100 grams of glutinous rice flour with 85ml colored water (about 40 degrees Celsius). Then, knead the dough until it becomes smooth and elastic, not sticky. If it's dry, add water; if sticky, add a bit of dry flour. Wrap the dough in plastic wrap to avoid drying out and let it rest for about 30 minutes.
If you want white dough, simply knead the dough with 85ml warm water.
Step 3: Shape the Rice Balls
Take the kneaded dough, place a small amount in your hand, shape it into a round disc with a diameter of about 2 cm. Flatten the dough and place a sugar cube in the center, fold the edges around the sugar cube, and shape it into a round ball. Note that you should do this for each color separately.
Step 4: Boil the Rice Balls and Make Syrup
Prepare a pot with about 1.5 liters of water and a bowl of cold water. Bring the water to a boil over high heat, then reduce the heat and gently drop the rice balls into the boiling water. When the balls float to the surface, they are cooked. Boil the balls for an additional 1 – 2 minutes, then use a slotted spoon to transfer them to the bowl of cold water to prevent sticking. Once the balls are cool, transfer them to a plate.
To make the syrup, utilize the water used to boil the balls. Add 50g sugar and ginger slices to the pot, simmer until the sugar water turns a light yellow color, then turn off the heat.
3. Finished Product
Arrange the multicolored rice cakes on a plate delicately, sprinkle toasted sesame seeds and shredded coconut on top for a delightful presentation. If they are vegetarian rice cakes, serve them with ginger syrup.
Multicolored glutinous rice cakes have a soft, smooth exterior with vibrant colors. Each bite reveals a sweet filling inside. Additionally, the aroma of toasted sesame seeds and the chewiness of coconut add richness and enhance the allure of this dish.
It's recommended to consume the multicolored glutinous rice cakes within 3-4 hours for the best taste. Prolonged storage may result in the sugar in the filling melting, causing the cakes to break and become soggy.
Above is the simple and eye-catching recipe for making multicolored glutinous rice cakes. Hopefully, the insights shared in this article will help you successfully prepare this dish for the Han Thuc Festival.
