Glutinous rice balls (sticky rice balls). Glutinous Rice Ball with Crushed PeanutsChina Sichuan Food. Easy instructional video on making glutinous rice balls, a sweet dish typically eaten on Chinese New Year or during the Lantern Festival. How To Fried Sticky Rice Balls - Popular Street Foods Around The World.
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A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins.
The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough.
You can cook Glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Glutinous rice balls (sticky rice balls)
- You need of Making the glutinous rice balls:.
- You need 100 g of glutinous rice flour.
- It's 10 g of sugar (add more or less depending on preference).
- Prepare 80 g of water at room temperature.
- Prepare of For cooking the glutinous rice balls:.
- You need of Glutinous rice balls, fresh or frozen.
- It's of Water for cooking glutinous rice balls (enough water to cover).
A "sticky" glutinous rice ball is the most famous dessert in Myanmar (also known as Burma), especially during the new year season. This treat is very sweet and tasty, and can be prepared in a few minutes. Here's the simple way to cook glutinous rice balls, Myanmar style. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture.
Glutinous rice balls (sticky rice balls) instructions
- In a large mixing bowl add the glutinous rice flour and sugar. Stir and then add the water bit by bit (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients have combined. Then use your hands and gently knead the dough until it all comes together to form a ball (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball). The consistency should be soft like putty or play dough..
- Pinch of a bit of dough at a time and shape into small round balls. I use a weighing scale to measure out my dough. The balls should weigh 6 gram each (make smaller or larger depending on preference). Place the balls onto a small size baking tray and cover with a clean damp tea towel to prevent them drying out. Repeat step 2 until all of the dough has been used and formed into small round balls..
- This dough amount makes roughly 20-25 sticky rice balls depending on the size. If not cooking sticky rice balls straightaway, cover baking tray with cling film and place in freezer until ready to use. Tip: by freezing on a baking tray it prevents sticky rice balls sticking together. Once frozen sticky rice balls can then be transferred and stored into a small freezer bag..
- Cooking the sticky rice balls from frozen or fresh. In a small saucepan bring water to a boil. Place the dough balls in the water and stir occasionally to prevent the dough sticking to the bottom. Once the sticky rice balls float to the surface continue to cook them for another 3 minutes (by cooking them for a little longer it gives a more chewy texture). Alternatively for less chew once dough floats to the surface remove from the water immediately..
- Drain with a sieve, run under cold water a few times and transfer to a large bowl filled with ice cold water and set aside until ready to use. Once ready to use drain all of the water..
- Serve the glutinous rice balls with a ginger and rock sugar syrup, warm coconut milk sago dessert, or use as a topping in desserts for example grass jelly, sago, lychees and tapioca pearls..
The filling is creamy mung bean paste which is slightly sweet. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days. We usually sprinkle sesame seeds or. Push the rice against the sides of the bowl to create an even layer. Using the plastic wrap, form the rice into a ball and twist the plastic wrap tightly.
