Strawberry Sticky Rice Ball

Name: Strawberry Sticky Rice Ball
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Glutinous rice flour; 10 Strawberry; Some Red bean paste; Some Coconut; 30ml Strawberry juice; 30g Sugar; 2g Red yeast powder

by Red Bean Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Strawberry is a good fruit in the spring season, rich in vitamins, and has the nutritional effects of eliminating heat, relieving heat, and clearing away heat.
People tend to have more irritability in spring, and eating some strawberries can suppress it.

This time, the glutinous rice dumplings are made with sweet and sour strawberries. The skin is soft and waxy, and the inside is sweet and sour with the fragrance of strawberries. Every bite will give you a different feeling.
This unique glutinous rice dumpling-strawberry glutinous rice ball, for everyone to wish all families happy and happy. "

Ingredients

Strawberry Sticky Rice Ball

1. Prepare all the ingredients.

2. Wash 4 strawberries and put them in a blender to make strawberry juice.

3. Add sugar to the glutinous rice flour.

4. Then add strawberry juice.

5. After adding red yeast rice powder, add 40 grams of water.

6. Slowly knead the flour with your hands to make the glutinous rice flour become loose rice flour.

7. You can grab a handful of flour and knead it into a dough, and then roll it in your palm.

8. Then put the flour into the steamer and insert a few small holes on it by hand.

9. Cover and steam on high heat for 15-18 minutes.

10. Wash the strawberries with kitchen paper to absorb the moisture.

11. Put the strawberries in the red bean paste

12. Slowly wrap it up and become a filling.

13. Take out the steamed glutinous rice balls, put them in a greased basin and mash them with a rolling pin for 5-8 minutes to increase the viscosity of the dough.

14. Divide the dough into equal pieces.

15. Take a portion of glutinous rice dough and wrap it with red bean paste and strawberry filling.

16. Slowly close the mouth into a glutinous rice ball.

17. Cook them one by one, roll them over with coconut flour and serve.

Tips:
The amount of water added to the glutinous rice flour can be adjusted by yourself, as long as the flour is kneaded into a dough and rolled in your hand, it will not loosen, indicating that the water is just right.

A steamer cloth should be added when steaming. The steamer cloth should be soaked in water to remove the steamed dough easily.

The steamed glutinous rice balls should be put in a greased basin and pounded with a rolling pin. The glutinous rice balls made this way have a more elastic taste.