1. Prepare ingredients: 120 grams of glutinous rice flour, 10 grams of starch, 85 grams of boiling water, 10 grams of lard, 15 grams of sugar, and 2 grams of fruit and vegetable powder;
2. Pour 15 grams of white granulated sugar into boiling water and stir evenly;
3. Put the glutinous rice flour and starch into the mixing bowl, pour boiling water, mix it with chopsticks briefly, then rub it into a ball with your hands, pay attention to hot hands; (adding an appropriate amount of starch to the glutinous rice flour can make the glutinous rice ball more malleable. Also more moisturizing.)
4. Add the lard while it is hot and knead well. If the kneading is not in place, the dough will not be malleable;
5. Knead until all the oil is absorbed and the dough is malleable;
6. Take 2/3 of the dough, add 2 grams of fruit and vegetable powder or food coloring to knead a pink dough;
7. Weigh out each 2 grams of dough, take 5 pink and 1 white dough, and combine them into a small red flower glutinous rice ball;
8. Boil water in the pot. Note: Do not cook the glutinous rice balls until they are boiled. When they are separated, put the glutinous rice balls and boil;
9. After boiling, tap the cold water three times in succession. The glutinous rice balls can float and turn off the heat, and they are ready to be eaten.
10. Sweet juice garden double-carbon white sugar is healthy and sulfur-free and more at ease!
Tips:1. Use boiling water to scald glutinous rice dough. The water that has just been boiled must be more viscous.
2. The water for boiling glutinous rice balls should be boiled to 7 points apart. Don't wait until it is boiled and then boil it, it will not be easy to cook.
3. After the glutinous rice balls are boiled, remember to order cold water 3 times.
