If you want glutinous rice balls to be soft and glutinous, these points can't be sloppy, and Taiwanese teachers will teach you to do them

【Sweet potato glutinous rice balls】

Skin material: 200 grams of glutinous rice flour, 25 grams of sugar, 260 grams of milk (or water), 15 grams of vegetable oil

Ingredients: 300 grams of boiled sweet potato, 35 grams of sugar, 22 grams of butter, 15 grams of cornstarch

Make:

First, let's make the filling

Peel the sweet potato, cut it into small pieces and steam it to get 300 grams of sweet potato puree. Add 35 grams of sugar and 15 grams of corn starch and mix well to make it free of powder particles, then add 22 grams of butter, stir-fry on high heat, and fry until it is so viscous.

Second, the production of glutinous rice glutinous skin

1. Put 200 grams of glutinous rice flour and 25 grams of sugar into the conditioning basin, then pour in 15 grams of vegetable oil and mix well.

Pour in the milk and mix until there are no particles, pick up the spatula, the paste drips down smoothly, and the texture disappears immediately.

2. Put the mixed paste into the microwave oven, heat it for 1 and a half minutes, take it out and turn it, heat it for another 1 and a half minutes, take it out and mix it, then 1 minute, then 30 seconds, and then 30 seconds until it is completely cooked.

3. Put the glutinous rice crust into a plastic mat and knead or roll it out until it becomes a smooth and elastic dough. Note: This process cannot be omitted and is directly related to the taste.

3. Stuffing

Divide the dough into small pieces, about 30 grams each, for a total of 15 pieces.

The filling is also divided into 15 pieces, and the ratio of filling to skin is about 1:2.

Take a glutinous rice ball and make it bigger, put a filling in it, and wrap it.

5. Then wrap the shredded coconut, a glutinous rice ball is completed, and the whole part is done in turn.

Small Whispers:

1. The cooked glutinous rice dough should be kneaded more so that it will taste Q and soft.

2. Adjust the time according to the heat of your microwave oven, and the glutinous rice batter should not be in the oven for too long each time.

3. The glutinous rice batter can also be steamed in a pot for about 10 minutes. But it's not wrapped and steamed, it's not glutinous rice balls, it's steamed Lantern Festival.

4. The milk in the dough can be replaced with water, or the milk and water are halved.

5. Glutinous rice food is not easy to digest, don't eat too much at once.

Handmade mochi (sesame flavor)

Mochi, also called mochi, or Daifuku, glutinous rice balls.

Glutinous rice balls, in addition to round balls, also have strips.

Ingredients: 150 grams of glutinous rice flour, 50 grams of corn starch, 25 grams of sugar, 15 grams of oil, 240 grams of milk, 150-200 grams of sesame filling

Make:

The skin is made in the same way as the glutinous rice balls above, but the shape is different.

Let's talk about how to wrap it.

1. Wear rubber gloves, pour some oil on the gloves, roll the dough into long strips, divide it into 6-8 parts, and roll out one portion.

Place the sesame filling in the middle.

2. Pinch together and place on the opposite side.

3. Finally, wrap the fried sesame seeds (white sesame seeds with a little black sesame seeds).

【Strawberry Daifuku】

Rice balls, just like Xiamen pies, do not change the recipe of the skin, but also change the choice of filling.

I don't know how the rice cake is different from Daifuku and mochi, but I only know that it is a delicate tea snack from Xiamen, Taiwan, and Japan.

Today's strawberry rice cake has a big belly, let's call it strawberry Dafu, and it feels more smooth.

Ingredients: 150g rice flour, 50g corn starch, 25g sugar, 20g oil, 250g milk, 10g lemon juice and shredded coconut

Make:

The skin is made in the same way as the glutinous rice balls above, except that the filling of the bun is different.

Roll the dough into long strips and divide into equal portions; Take one serving, flatten it, wrap a strawberry and glue it with shredded coconut.

Note: You can also wrap a layer of bean paste on top of the strawberries for a richer flavor.

【Red bean paste glutinous rice balls】

This is my favorite filling, because I especially like to eat red bean paste, especially for women, who eat it to nourish blood and nourish their skin, which has many benefits.

The recipe of the skin and the method of wrapping it have been introduced above, so I will not repeat it here.

In addition to the above-mentioned fillings, you can also wrap pumpkin filling, mung bean paste, peanut filling, and various fruit fillings......