Homemade glutinous rice balls ~ cooked paste method
Overview
After experimenting n times, it finally worked. Cold water method ~ hard, boiling water method ~ soft. My cold water dough has cooked batter added to it, so it is soft and hard.
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Ingredients
Steps
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Add 250 grams of cold water to 50 grams of glutinous rice flour and stir evenly.
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Cook over low heat until the rice milk becomes thicker and thicker. When it becomes translucent, turn off the heat immediately. Pay attention to stirring. The cooked pulp is ready. Don't cook it for too long.
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Take another 100 grams of glutinous rice flour, 30 grams of water, add 40 grams of cooked pulp, and knead into a dough.
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Shape into long strips
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Cut into small pieces. (Glutinous rice dough dries easily, so it’s best to put it in a pot with steam, one at a time)
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For the filling, I used brown sugar and grain flour filling. (Homemade. I will post a separate post on the home-made method) It is not easy to add some water.
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The skin was a little dry and rolled in water.
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Rolled it in the powder again and rubbed it.
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It's cooked, the big one is big and the small one is small.
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But it tastes good, and the skin is tough yet soft and waxy.
