Crispy glutinous rice balls

Overview

Northerners love dumplings, and we love glutinous rice balls. It is said that during the winter solstice, dumplings are eaten during the Chinese New Year, but we eat glutinous rice balls during the Chinese New Year, festivals and banquets. It is said that glutinous rice balls originated in Ningbo, Zhejiang during the Ming Dynasty. Ningbo glutinous rice balls are still very famous today, and the most classic one is sesame glutinous rice balls. Women in the past seemed to know how to make glutinous rice balls, including my mother, mother-in-law, and sister-in-law. I only learned how to make glutinous rice balls in recent years. Nowadays, there are many varieties of quick-frozen glutinous rice balls, with all kinds of fillings. If you want to eat glutinous rice balls, you don’t have to worry so much. I like boiled glutinous rice balls, and I also drink the soup in which the glutinous rice balls are cooked. But my favorite is the deep-fried glutinous rice balls. The outer layer of the glutinous rice is fried to a crispy texture, mixed with the soft and glutinous inner layer. When you take a bite, the red bean paste or sesame filling is fragrant and sweet. It is really a slap in the face to tell you not to play (my father often said that it is so delicious that when others hit you, you feel like they are joking with you).

Tags

• snacks
• home cooking
• lantern festival
• bread crumbs
• brown sugar
• edible oil
• quick frozen blood glutinous rice and sesame rice balls
• quick frozen bean paste glutinous rice balls

Ingredients

Steps

1. 1 Prepare quick-frozen glutinous rice balls, no need to defrost.

   

2. 2 Prepare bread crumbs and pour into a bowl.

   

3. 3 Boil a pot of boiling water, add the glutinous rice balls, use a slotted spoon to push the anti-stick pan along the bottom of the pot, cover and bring to a boil, add a large bowl of cold water, cook until the glutinous rice balls float, cook for about half a minute, and remove.

   

4. 4 Roll the cooked glutinous rice balls into bread crumbs and coat them fully with bread crumbs.

   

5. 5 Heat half a pot of oil to 160~170℃, but don’t let the temperature be too low.

   

6. 6 Add the glutinous rice balls wrapped in bread crumbs and fry until crispy. Don't fry for too long, otherwise they will burst.

   

7. 7 Add 2 tablespoons of water to the brown sugar and cook until it looks like big bubbles, and cook into brown sugar syrup.

   

8. 8 Try practicing plate placement: use a brush dipped in syrup to draw a wide straight line on a white plate, arrange two-color glutinous rice balls at random, and then use syrup to squeeze dots of varying sizes.

   

9. 9 Finally, sift in brown sugar powder. However, I think the last step is not as good-looking as I imagined, but it’s all sifted through and can’t be removed, so that’s it.