Glutinous Rice Pearl Balls
1.
Mash the fried peanut kernels and walnut kernels into fine powder. (I put it in a big tea cup and mashed it with a rolling pin)
2.
Prepare a small dish of brown sugar, white sugar, green onion, and minced pork;
3.
Prepare a small dish of mashed walnut kernels, peanut kernels, and fried white sesame seeds; in addition, prepare 2 teaspoons of cooked lard.
4.
Mix the brown sugar, white sugar, sesame seeds and cooked lard well, put them in the upper and lower two pieces of plastic wrap, flatten them with a rolling pin, arrange the squares with a knife, and cut them into small squares. The hemp heart filling is ready.
5.
Take 500 grams of glutinous rice flour and knead it into a dough with 250-270ml of warm water.
6.
Knead the kneaded glutinous rice noodles long and flatten them, and cut them in half from the middle.
7.
The two long strips are rounded again, and cut into equal parts, each about 3 cm in size.
8.
Round the agent, stick some dry powder, and use your thumb to roll out a hole with even thickness around it.
9.
Fill in a hemp heart, put some minced meat, peanut kernels, walnut kernels, and chopped green onion; pinch and close. (If you don’t want to eat sweet, you can just add in the pickled pork belly and walnuts, peanuts, chopped green onion, and the taste will become savory.
10.
Knead into glutinous rice balls after wrapping;
11.
The glutinous rice balls are rolled in the soaked glutinous rice, pressed and rounded, so that the glutinous rice is firmly embedded on the surface of the glutinous rice balls. (The glutinous rice should be soaked in warm water one day in advance, and remove the water to drain)
12.
Spread oil on the steamer, put the prepared pearl balls on the steamer; put water in the pot to boil, put in the steamer, and steam for 12-14 minutes on high heat.
13.
Turn to low heat and simmer for 2-3 minutes, then turn off the heat and cook.
14.
Features: salty, sweet, soft, glutinous, full of fragrant mouth. Unique flavor and rich nutrition. It's really the best food!
Tips:
The pork belly is marinated with a little salt for a better flavor. The kneaded glutinous rice flour dough should be finished as soon as possible, and the dough should be covered with a hot damp cloth to prevent it from drying out and spalling.
