Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, glutinous rice balls (sticky rice balls). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Glutinous rice balls (sticky rice balls) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Glutinous rice balls (sticky rice balls) is something which I’ve loved my entire life. They’re fine and they look fantastic.

A warm, delicious and sweet Chinese dessert soup with glutinous rice balls. It's vegan and simple to make. This dessert is one of my favourites in Chinese cuisine. This type of flour is readily available at Asian/Chinese food stores.

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

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

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

The rice balls are traditionally stuffed with sweet fillings, such as black sesame, red bean or peanut paste. This traditional Asian snack food would make a great party nibble. Also known as sticky or sweet rice, glutinous rice is the key to binding the elements together. Find it, along with dried baby shrimp and Chinese sausage, in Asian markets.

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.

Also known as sticky or sweet rice, glutinous rice is the key to binding the elements together. Find it, along with dried baby shrimp and Chinese sausage, in Asian markets. To prepare rice balls, place rice in a sieve. 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.

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