Chocolate Glutinous Rice Balls

Name: Chocolate Glutinous Rice Balls
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dark Chocolate Coin; 50g Light cream; 20g butter; 60g Cooked walnuts; 400g Glutinous rice flour; 8g cocoa powder

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

During the Lantern Festival, my family must make this chocolate glutinous rice dumpling every year. Not only my son and daughter-in-law love to eat it, but now even my 4-year-old grandson also loves this flavor of glutinous rice balls. Using dark chocolate coins with a cocoa butter content of 65%, the whipped cream of the blue pinwheel and the overall butter, those who love baking will know it at first glance, but it is difficult to think that it is not delicious. "

Ingredients

Chocolate Glutinous Rice Balls

1. Put the chocolate coins, whipped cream and butter in a small pot, melt in warm water, the water temperature is about 50 degrees, never exceed 60 degrees, otherwise the chocolate will easily separate from oil and water.

2. Completely melted

3. Add cooked walnuts and mix evenly

4. Let the temperature cool slightly, and when it can be shaped, knead into a small ball weighing about 10 grams, and it will be hard after cooling.

5. The glutinous rice flour is divided into two after adding water and forming a dough.

6. One part with cocoa powder and a little water to make a cocoa dough

7. After the two pieces of dough are made together, it will take about an hour

8. Two kinds of dough are superimposed, rolled into slices and superimposed, and then cut into small pieces

9. Flatten the dough and pack it into the filling

10. Completely wrapped glutinous rice balls

11. Boil in a pot under water and cook until it is bleached.

12. Cooked glutinous rice balls

13. Look at the filling, thick chocolate, and grainy walnut fragrance, it's delicious

Tips:
When you melt the chocolate in water, you must pay attention to the water temperature, which should not exceed 60 degrees, otherwise it will easily cause the chocolate to separate from oil and water.