Glutinous rice balls (sticky rice balls)
Glutinous rice balls (sticky rice balls)

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, glutinous rice balls (sticky rice balls). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Glutinous rice balls (sticky rice balls) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Glutinous rice balls (sticky rice balls) is something which I’ve loved my entire life.

Easy instructional video on making glutinous rice balls, a sweet dish typically eaten on Chinese New Year or during the Lantern Festival. How To Fried Sticky Rice Balls - Popular Street Foods Around The World. Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is actually low in sugar, low in fat, and gluten-free.

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

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

Sweet Glutinous Rice Ball Dumplings (vegan)EatMunchLove. mirin, water, soy sauce, sugar, silken tofu, glutinous rice flour. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days.

Instructions 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.

The filling is creamy mung bean paste which is slightly sweet. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days. We usually sprinkle sesame seeds or. Filipino Bilo Bilo Recipe are sticky glutinous rice balls made from powdered glutinous rice and water. This Sticky Rice balls or Bilo-bilo is an important ingredient in many Pinoy desserts such as Binignit Recipe, Ginataang Halo Halo Recipe and Ginataang Bilo Bilo Recipe.

So that’s going to wrap this up for this exceptional food glutinous rice balls (sticky rice balls) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!