Self-made Glutinous Rice Balls, Fragrant and Soft
by Little Gourmet Master
Favorite
Difficulty
Easy
Time
15m
Serving
3
On the fifteenth day of the first lunar month, the whole family reunite to eat yuanxiao and glutinous rice balls, which is a traditional custom in the Spring Festival. After eating the yuanxiao, the Spring Festival is officially over.
In the past, eating glutinous rice balls and moon cakes during the festive season was to meet the occasion, and the food was traditional and old, and it was really nothing good. But since making moon cakes and glutinous rice balls, these traditional foods are no longer just a bite for the occasion, but really eat them. The homemade glutinous rice balls are fragrant and soft, and I want to have another one after eating a bowl... …. What you eat is cultural inheritance, and what you eat is the beautiful metaphor: sweetness, reunion!
The same white and fat dumplings have different names and production methods due to the differences between the north and the south. The northern part is called Lantern Festival. It is made by putting sugar fillings in a basket and constantly rolling, using a snowball-like method to gradually wrap glutinous rice flour outside the sugar fillings. In the south, it is called glutinous rice balls, which are made by mixing glutinous rice flour into a dough and kneading it into the filling.
Southerners love to eat glutinous rice balls. My daughter and I love glutinous rice balls. The history of glutinous rice balls is very long. It is said that the glutinous rice balls originated in the Song Dynasty. Northerners love to eat Yuanxiao. My child's father loves Yuanxiao instead of glutinous rice balls.
The difference between Yuanxiao and glutinous rice balls is that: Yuanxiao is first mixed with fillings, the filling is cut into dice-sized cubes, and then the fillings are dipped in water and rolled like a snowball in the rice noodles to form the Lantern Festival. The surface of the finished Lantern Festival is dry and has no traces. When the rice noodles are cooked in a pot, the rice noodles absorb water, and it takes a long time to cook them thoroughly.
In southern glutinous rice balls, the glutinous rice flour is first added with water and formed into a dough (similar to noodles when making dumplings), and then the fillings are mixed well and placed in a large bowl for later use (there is no need to cut into small pieces like when making yuanxiao). The water content of glutinous rice ball filling is more than that of Yuanxiao, which is one of the differences between the two. The process of making glutinous rice balls is like dumplings, but without a rolling pin. Wet glutinous rice flour is very sticky. Grab a small ball of wet noodles with your hands, squeeze it into a round shape, pick a ball of stuffing on the glutinous rice slice, and then close the mouth with your hand to make a glutinous rice ball. The surface of the cooked glutinous rice balls is smooth and shiny. The skin of glutinous rice balls already contains enough water, which is very sticky and difficult to preserve. It is best to cook and eat them. The glutinous rice balls are cooked in a short time and can be cooked quickly.
I love glutinous rice balls. Today, let’s make glutinous rice balls together. There are three kinds of glutinous rice balls, five-ren glutinous rice balls, red bean paste glutinous rice balls, and jujube puree glutinous rice balls.
In the past, eating glutinous rice balls and moon cakes during the festive season was to meet the occasion, and the food was traditional and old, and it was really nothing good. But since making moon cakes and glutinous rice balls, these traditional foods are no longer just a bite for the occasion, but really eat them. The homemade glutinous rice balls are fragrant and soft, and I want to have another one after eating a bowl... …. What you eat is cultural inheritance, and what you eat is the beautiful metaphor: sweetness, reunion!
The same white and fat dumplings have different names and production methods due to the differences between the north and the south. The northern part is called Lantern Festival. It is made by putting sugar fillings in a basket and constantly rolling, using a snowball-like method to gradually wrap glutinous rice flour outside the sugar fillings. In the south, it is called glutinous rice balls, which are made by mixing glutinous rice flour into a dough and kneading it into the filling.
Southerners love to eat glutinous rice balls. My daughter and I love glutinous rice balls. The history of glutinous rice balls is very long. It is said that the glutinous rice balls originated in the Song Dynasty. Northerners love to eat Yuanxiao. My child's father loves Yuanxiao instead of glutinous rice balls.
The difference between Yuanxiao and glutinous rice balls is that: Yuanxiao is first mixed with fillings, the filling is cut into dice-sized cubes, and then the fillings are dipped in water and rolled like a snowball in the rice noodles to form the Lantern Festival. The surface of the finished Lantern Festival is dry and has no traces. When the rice noodles are cooked in a pot, the rice noodles absorb water, and it takes a long time to cook them thoroughly.
In southern glutinous rice balls, the glutinous rice flour is first added with water and formed into a dough (similar to noodles when making dumplings), and then the fillings are mixed well and placed in a large bowl for later use (there is no need to cut into small pieces like when making yuanxiao). The water content of glutinous rice ball filling is more than that of Yuanxiao, which is one of the differences between the two. The process of making glutinous rice balls is like dumplings, but without a rolling pin. Wet glutinous rice flour is very sticky. Grab a small ball of wet noodles with your hands, squeeze it into a round shape, pick a ball of stuffing on the glutinous rice slice, and then close the mouth with your hand to make a glutinous rice ball. The surface of the cooked glutinous rice balls is smooth and shiny. The skin of glutinous rice balls already contains enough water, which is very sticky and difficult to preserve. It is best to cook and eat them. The glutinous rice balls are cooked in a short time and can be cooked quickly.
I love glutinous rice balls. Today, let’s make glutinous rice balls together. There are three kinds of glutinous rice balls, five-ren glutinous rice balls, red bean paste glutinous rice balls, and jujube puree glutinous rice balls.
