【Ningbo】Lard pumpkin glutinous rice balls

【Ningbo】Lard pumpkin glutinous rice balls

Overview

There is one most important ingredient in the filling of authentic Ningbo glutinous rice balls, which is raw pork suet. You read that right, it is raw, but it becomes liquid after cooking. The Ningbo glutinous rice balls in my memory come from the hands of my grandma. When I was a child when there were not many refrigerators, my grandma took out a square piece of off-white lard and sesame filling from the refrigerator. After mixing it with the water-milled glutinous rice flour dough, she took a small ball and pressed a hole in the middle with her thumb. She cut the square filling into small squares and added it to the hole to close it. It was strange at the time that this gray-white filling turned into a dark, shiny, sweet and fragrant delicacy after being cooked. At that time, my grandma's Ningbo dumplings were usually made in larger sizes, so I liked them very much but could only eat four of them. Now this glutinous rice ball is based on my own taste. For example, I put a little more sesame powder and less sugar. The glutinous rice is also made of pumpkin and the size is smaller. What remains unchanged is the rich aroma of honey mixed with oil, and the nostalgia for the delicious childhood and family every time I eat it.

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Ingredients

Steps

  1. The legendary pork suet looks like this. I bought half of a smaller whole piece, picked out the good ones, and boiled the worse ones directly in oil.

    【Ningbo】Lard pumpkin glutinous rice balls step 1

  2. Peel off the fascia from the suet, removing as much as possible from both sides.

    【Ningbo】Lard pumpkin glutinous rice balls step 2

  3. The picked suet can be cut into small pieces. I didn't cut it, so it's not a big problem.

    【Ningbo】Lard pumpkin glutinous rice balls step 3

  4. Wash the black sesame seeds in advance, stir-fry and let cool. Beat them as finely as possible with a food processor. Add the suet, black sesame powder and white sugar together and knead while wearing disposable gloves.

    【Ningbo】Lard pumpkin glutinous rice balls step 4

  5. The process of kneading is relatively dark, but the aroma is overflowing, ha~~~

    【Ningbo】Lard pumpkin glutinous rice balls step 5

  6. Knead the filling evenly and put it in the freezer for a while until it hardens slightly, then take out the whole cube and freeze it for storage. You can warm it up and cut it into small cubes for next use. I was in a hurry to pack it and use it directly without freezing.

    【Ningbo】Lard pumpkin glutinous rice balls step 6

  7. Steam the pumpkin in advance, and pour the pumpkin puree into the glutinous rice flour while it's still hot.

    【Ningbo】Lard pumpkin glutinous rice balls step 7

  8. Knead into a dough of moderate hardness. Be sure to cover with a damp cloth.

    【Ningbo】Lard pumpkin glutinous rice balls step 8

  9. Take a small amount and shape it into a small bowl.

    【Ningbo】Lard pumpkin glutinous rice balls step 9

  10. Wrap in sesame filling.

    【Ningbo】Lard pumpkin glutinous rice balls step 10

  11. Tighten and round.

    【Ningbo】Lard pumpkin glutinous rice balls step 11

  12. Keep everything frozen.

    【Ningbo】Lard pumpkin glutinous rice balls step 12

  13. When the water is boiling, add the glutinous rice balls, boil again and then simmer over low heat, pouring cold water three times in between.

    【Ningbo】Lard pumpkin glutinous rice balls step 13

  14. Let the glutinous rice balls float and cook for a while.

    【Ningbo】Lard pumpkin glutinous rice balls step 14

  15. You can sprinkle some dried sweet-scented osmanthus into the soup.

    【Ningbo】Lard pumpkin glutinous rice balls step 15