Recipe of Glutinous rice balls (sticky rice balls)

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, glutinous rice balls (sticky rice balls). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Glutinous rice balls (sticky rice balls) is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Glutinous rice balls (sticky rice balls) is something that I have loved my whole life.

This type of flour is readily available at Asian/Chinese food stores. A "sticky" glutinous rice ball is the most famous dessert in Myanmar (also known as Burma), especially during the new year season. This treat is very sweet and tasty, and can be prepared in a few minutes.

Guide to Prepare Glutinous rice balls (sticky rice balls)

To get started with this recipe, we must prepare a few components. You can cook glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Glutinous rice balls (sticky rice balls):

1. Take Making the glutinous rice balls:
2. Make ready 100 g glutinous rice flour
3. Prepare 10 g sugar (add more or less depending on preference)
4. Take 80 g water at room temperature
5. Take For cooking the glutinous rice balls:
6. Prepare Glutinous rice balls, fresh or frozen
7. Make ready Water for cooking glutinous rice balls (enough water to cover)

I absolutely enjoy the light taste of the sweet soup made with ginger, water, Chinese rock sugar and pandan leaves. However, the best part are those soft chewy glutinous rice balls. Another name for glutinous rice balls in Chinese is traditionally "Tang Yuan". A Vietnamese Glutinous Rice Balls with Ginger Syrup recipe that you'll only find in Grandma's kitchen!

Instructions

Steps to make Glutinous rice balls (sticky rice balls):

1. In a large mixing bowl add the glutinous rice flour and sugar. Stir and then add the water bit by bit (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients have combined. Then use your hands and gently knead the dough until it all comes together to form a ball (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball). The consistency should be soft like putty or play dough.
2. Pinch of a bit of dough at a time and shape into small round balls. I use a weighing scale to measure out my dough. The balls should weigh 6 gram each (make smaller or larger depending on preference). Place the balls onto a small size baking tray and cover with a clean damp tea towel to prevent them drying out. Repeat step 2 until all of the dough has been used and formed into small round balls.
3. This dough amount makes roughly 20-25 sticky rice balls depending on the size. If not cooking sticky rice balls straightaway, cover baking tray with cling film and place in freezer until ready to use. Tip: by freezing on a baking tray it prevents sticky rice balls sticking together. Once frozen sticky rice balls can then be transferred and stored into a small freezer bag.
4. Cooking the sticky rice balls from frozen or fresh. In a small saucepan bring water to a boil. Place the dough balls in the water and stir occasionally to prevent the dough sticking to the bottom. Once the sticky rice balls float to the surface continue to cook them for another 3 minutes (by cooking them for a little longer it gives a more chewy texture). Alternatively for less chew once dough floats to the surface remove from the water immediately.
5. Drain with a sieve, run under cold water a few times and transfer to a large bowl filled with ice cold water and set aside until ready to use. Once ready to use drain all of the water.
6. Serve the glutinous rice balls with a ginger and rock sugar syrup, warm coconut milk sago dessert, or use as a topping in desserts for example grass jelly, sago, lychees and tapioca pearls.

These chewy rice balls are the perfect encasing to a creamy mung bean filling. They're then finished with a rich coconut cream for the most velvety dessert experience! A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough. This traditional Asian snack food would make a great party nibble.

As simple as that Recipe of Glutinous rice balls (sticky rice balls)

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