Golden Glutinous Rice Balls

Name: Golden Glutinous Rice Balls
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Black sesame; 300g Sugar; 50g honey; 250g lard; 270g Rice noodles; 200g Hot water; 30g starch

by Susuai Food

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This year I decided to start tossing various ways of eating glutinous rice balls on the basis of making black sesame glutinous rice balls. I made four ways of eating glutinous rice balls, clear boiled glutinous rice balls, golden glutinous rice balls, Longjing glutinous rice balls, and glutinous rice balls skewers. This tossing is really good. I was liked and praised by my family.
The first way to eat it is to boil it in water. It tastes soft and sweet, which is the favorite of parents. The second way to eat it is golden glutinous rice balls, wrapped in corn flakes and fried. The taste is crispy on the outside and waxy on the inside. My favorite and highly recommended. The third way to eat is Longjing glutinous rice balls. Pour the cooked glutinous rice balls into the brewed Longjing tea. It tastes sweet and not greasy, and it also has a light tea fragrance. This is my husband's favorite. The fourth way to eat it is tangyuan skewers, steamed in a pot, and after steaming, coat a smiley face with chocolate. It tastes like stuffed rice cakes. It is full of flavors. This is my daughter's favorite.
Starting from making glutinous rice balls, we will introduce these ways to the friends one by one. First, wrap the classic black sesame glutinous rice glutinous rice balls and start making golden glutinous rice balls.

Ingredients

300g Black Sesame
300g Sugar
50g Honey
250g Lard
270g Rice Noodles
200g Hot Water
30g Starch

Golden Glutinous Rice Balls

1. Stir-fry the black sesame seeds, put on white sugar and beat into powder with a food processor

2. Then add honey and olive oil to the stirred black sesame powder, put it in the refrigerator for a while and it will solidify

3. Take a 10g serving to make small balls

4. Pour the glutinous rice noodles into a small basin, add hot water of about 80 degrees, stir quickly with chopsticks, and slowly blend into a dough

5. Let it cool slightly, take a 10g portion and knead it, and press it into glutinous rice balls

6. Wrap the black sesame filling and round it

7. Press the corn flakes into fine crumbles

8. Sprinkle some water on the surface of the black sesame glutinous rice balls, then dip a layer of corn flakes

9. When the frying pan is heated to 30-40%, add the dumplings and fry on a low fire until the surface is golden and immediately remove it to avoid bursting.