Rose Glutinous Rice Balls
by Rabbit kitchen
Favorite
Difficulty
Easy
Time
15m
Serving
3
This year, because Valentine's Day in the West coincided with the Lantern Festival in China, I tried to make sweet dumplings, which heralded the sweetness of the new year. Brown sugar rose sauce is used for the filling, and some dried rose petals are sprinkled when eating, which gives it a little more romantic meaning.
The best way to make glutinous rice balls is to grind glutinous rice flour with water. Ordinary glutinous rice flour is easily unsuccessful, either does not form a lump, or the finished product cracks. Ningbo's water mill glutinous rice balls are very famous, so if you can buy Ningbo water mill glutinous rice balls, it would be best. If there is only ordinary glutinous rice flour, you need to pull off a piece of the kneaded glutinous rice, cook it until half-cooked, and then knead it into the rest of the glutinous rice flour to use the gelatinization of the dough to increase the viscosity of the whole dough and prevent cracking.
In addition to having good glutinous rice flour, the method of kneading the dough is also very important. First, pay attention to using warm water, which is also one of the ways to prevent cracking. Second, adding a little rice wine to the dough can also increase the toughness and the finished product will be more fragrant. After the glutinous rice flour is formed into a dough, knead it until it is smooth, and then cover it with a wrung out damp cloth for a while to allow the glutinous rice flour to fully absorb water. These are the keys to preventing cracking.
The best way to make glutinous rice balls is to grind glutinous rice flour with water. Ordinary glutinous rice flour is easily unsuccessful, either does not form a lump, or the finished product cracks. Ningbo's water mill glutinous rice balls are very famous, so if you can buy Ningbo water mill glutinous rice balls, it would be best. If there is only ordinary glutinous rice flour, you need to pull off a piece of the kneaded glutinous rice, cook it until half-cooked, and then knead it into the rest of the glutinous rice flour to use the gelatinization of the dough to increase the viscosity of the whole dough and prevent cracking.
In addition to having good glutinous rice flour, the method of kneading the dough is also very important. First, pay attention to using warm water, which is also one of the ways to prevent cracking. Second, adding a little rice wine to the dough can also increase the toughness and the finished product will be more fragrant. After the glutinous rice flour is formed into a dough, knead it until it is smooth, and then cover it with a wrung out damp cloth for a while to allow the glutinous rice flour to fully absorb water. These are the keys to preventing cracking.
