Glutinous Rice Balls

Glutinous Rice Balls

by Leaf's Little Chef

4.7 (1)







The glutinous rice balls made by myself are much better than those bought outside, not too sweet or greasy, very delicious.

Glutinous Rice Balls

1. Prepare the raw materials

Glutinous Rice Balls recipe

2. Put the peanuts and walnut kernels in the microwave on high heat for about two minutes, then peel them

Glutinous Rice Balls recipe

3. Finely chop peanuts and walnuts

Glutinous Rice Balls recipe

4. Put dried white sesame seeds in a pan and fry them until cooked

Glutinous Rice Balls recipe

5. Add peanuts and walnut kernels, add appropriate amount of brown sugar and lard, stir fry evenly, slightly moist, not too dry

Glutinous Rice Balls recipe

6. The filling for the Lantern Festival is ready

Glutinous Rice Balls recipe

7. With boiling water, add little by little, and knead the glutinous rice flour into a dough that is dry and wet.

Glutinous Rice Balls recipe

8. Take a suitable glutinous rice ball dough and knead it into rounds, then hollow it out and fill it with fillings, not too full

Glutinous Rice Balls recipe

9. Close the mouth, then knead into a smooth glutinous rice ball

Glutinous Rice Balls recipe

10. Put it in a pot where the water is about to boil, shake the pot gently, turn on medium and low heat, and cook for seven or eight minutes until the dumplings are cooked

Glutinous Rice Balls recipe

11. Out of the pot, very delicious

Glutinous Rice Balls recipe


1. Do not make too much lard or too much sugar when making fillings, otherwise it will be greasy. The amount of lard should just wet all the fillings;
2. Use hot water to make the dough, add less and less;
3. Knead the noodles vigorously until it is smooth and does not stick to your hands or cracks, nor is it too wet, otherwise the cooked glutinous rice balls will collapse easily;
4. After adding the fillings, rub the glutinous rice balls gently, not too thin, otherwise it will be easy to wear;
5. When the water is ready to be boiled, glutinous rice balls are used now. When all are done, the fire will be a little bigger, but not too big, otherwise the glutinous rice balls will not look good;
6. Don't use the spoon to stir the pot, turn the pot directly.


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