Glutinous Rice Balls and Egg Tarts
Overview
This glutinous rice dumpling egg tart is crispy on the outside and waxy on the inside, bursting with juice in the mouth, sweet and delicious! The method is also very simple, zero failure!
Tags
Ingredients
Steps
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Prepare the egg tart shell and rhubarb rice dumplings, and take out the egg tart shell from the tin foil tray.
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Place the rhubarb rice dumplings into the egg tart shell and tighten with the tiger's mouth.
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After rolling into a round shape, close the edge downward and place it back into the tinfoil tray brushed with corn germ oil.
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After everything is done, take an egg, separate the egg yolk liquid, beat it up, and brush it on the glutinous rice dumpling tart.
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Garnish with black sesame seeds.
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Preheat the oven to 200 degrees and bake for 20 minutes.
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I made peanut fillings and black sesame fillings. They were all crispy on the outside and glutinous on the inside, bursting with juice in the mouth, sweet and delicious!
