[heilongjiang] Glutinous Rice Noodle Dumplings

Name: [heilongjiang] Glutinous Rice Noodle Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Glutinous rice flour; 180g warm water; 150g Charcoal Roasted Cashew Nuts; 50g Cooked flour; 2 tablespoons Sugar; 4 tablespoons Corn oil

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Tangyuan is one of the representatives of traditional Chinese snacks. Every local area will make it, and you can call it your own hometown cuisine.
The gnocchi symbolizes a better family reunion. Eating glutinous rice balls means family happiness and reunion in the new year. Therefore, it is a must-have food for the Lantern Festival on the 15th of the first lunar month.
Every year when the Lantern Festival is approaching in my hometown, my mother will use Jiangmi to go to the mill to grind noodles and go home to make dumplings. Nowadays, glutinous rice noodles are sold in supermarkets, which are very convenient to use. Therefore, glutinous rice noodles wrapped in glutinous rice balls have gradually replaced water mill noodles.
The fifteenth is approaching, and the glutinous rice balls are ready. Today’s glutinous rice balls filling I used home charcoal roasted cashews, slightly salty, very delicious, very suitable for friends who don’t like sweets too much. Let's do it together.
(Please read the tips carefully before doing it)"

Ingredients

250g Glutinous Rice Flour
180g Warm Water
150g Charcoal Roasted Cashew Nuts
50g Cooked Flour
2 tablespoons Sugar
4 tablespoons Corn Oil

[heilongjiang] Glutinous Rice Noodle Dumplings

1. Add glutinous rice flour to warm water to form a dough, let stand for 10 minutes

[heilongjiang] Glutinous Rice Noodle Dumplings recipe

2. Charcoal roasted cashews ready

3. Use a food processor to beat the cashews into powder

4. Cooked flour, cashew nut powder and sugar are put together

5. Add corn oil

6. Mix well into stuffing

7. Dump the stuffing into small balls of 10 grams per month for later use

8. Pull off a piece of dough, about 3 times the size of the stuffing, and make it into a bowl

9. Put the stuffing into the mouth

10. reunion

11. Do it all in order

12. Boil water in a skillet, add glutinous rice balls

13. Simmer on low heat, see the glutinous rice balls floating, you can enjoy it after cooking for 1 minute

Tips:
The corn oil I use doesn't taste greasy, and everyone likes it. If you prefer something more fragrant, you can use lard.
Many people have to blanch glutinous rice flour by half when making glutinous rice balls. I think the dough that is not hot will be softer and waxy, and the glutinous rice flour and the finished dough will taste more chewy and not suitable for the elderly and children.
Cooked flour is fried with ordinary flour directly with a frying spoon, and you can see that the flour is slightly yellow and fragrant.
The ratio of cashew nut flour to flour can be adjusted appropriately, it is not fixed, more or less is fine.
The amount of sugar is also put according to personal preference.
Adjust the amount of water according to the glutinous rice flour you buy, so that the dough is moderately soft and hard, and it can be clumped together without breaking up.