Lotus root glutinous rice balls

Overview

The glutinous rice balls are sticky and glutinous, especially delicious. Today I made a sweet lotus root glutinous rice ball. The lotus root is sweet and crispy, and when you take a bite, it is light and refreshing. The outer skin is sticky and glutinous. It is both a dish and a dessert. Lotus root contains starch, protein, asparagine, vitamin C and oxidase components, and is also high in sugar. Eating raw lotus root can clear away heat and relieve annoyance, quench thirst and stop vomiting; cooked lotus root can strengthen the spleen and appetite, replenish blood and heart, main tonify the five internal organs, and have the effects of digestion, quenching thirst and promoting fluid production.

Tags

• hot dishes
• home cooking
• chinese banquet
• lunch
• dinner
• arowana fresh rice
• flour
• glutinous rice
• lotus root
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare raw materials: white sugar, flour, glutinous rice, lotus root (peeled and cut into diced lotus root, smaller size), arowana fresh rice.

   

2. 2 Weigh 40 grams of rice and wash it.

   

3. 3 Soak rice and glutinous rice together in water for 2 hours.

   

4. 4 Add sugar to the lotus root grains and stir evenly.

   

5. 5 Add flour and salt, and stir in one direction with chopsticks until the lotus root grains and flour become sticky.

   

6. 6 Knead the stirred lotus root grains into small balls with your hands, roll them in the rice and glutinous rice a few times, stick the rice grains and put them on a plate. Boil water in a pot. After the water boils, put it in the pot and steam for 25 minutes, then simmer for a few minutes.

   

7. 7 The sticky and glutinous lotus root glutinous rice balls are ready.

   

8. 8 The lotus root seeds are crunchy and have a sweet texture.