Glutinous rice balls have you eaten, the surface is golden, knock there is a hard and crisp sound, eat a bite of crispy outside, the surface is wrapped with coconut or sugar, eat sweet silk, especially delicious. This kind of sticky rice ball is made from sticky rice by name, and I really like the food made with sticky rice because its texture is so soft and sticky. Today, I will share a recipe for home-made glutinous rice balls, and friends who like to make food with glutinous rice should not miss it.
Home-style glutinous rice balls, the main material is glutinous rice flour, eating has a milk flavor, milk flavor is because of the use of milk and noodles, the inside and the skin can see the sparse black dots, this is black sesame seeds, add a point to increase the fragrance. There is no sugar when eating noodles, eating is original, when eating, you can stick a little sugar or condensed milk, salad dressing, ketchup, etc. according to personal preferences, as long as you like the sauce can be, each sauce can bring a different taste.
The method is even simpler, no need for tedious steps, the most difficult point to master is to put into the oil pan. Because of the characteristics of glutinous rice, if the oil temperature is first raised and then fried into the raw blank, it is easy to cause the surface of the glutinous rice ball raw blank to crack, and there is also the risk of frying oil. The best is to fry in cold oil, turn on a low fire and fry slowly, if you can't fry it all at once, you have to wait for the oil temperature to drop down and then fry it, otherwise the appearance of frying is not good, and there is also a risk of splashing oil. Favorite friends will collect it, and share the detailed production steps below.
【Required Materials】
400 g glutinous rice flour, 280 ml warm milk, a handful of black sesame seeds, sugar to taste.
【Preparation steps】
1.400 g of glutinous rice flour is placed in a basin, with 280 ml of warm milk and noodles, stirred side by side, stirring first into a dough flocculent.
2. Add a handful of black sesame seeds to the inside, stir well, knead into a dough, cover with plastic wrap and relax for 10 minutes. Because glutinous rice flour has no tendons, it should be lighter when kneading, otherwise it is easy to spread.
3. After waking up, move to the board, rub it into long strips and divide into equally sized dough seeds. The size should be determined according to the size of the skin of the dumplings usually made, or cut a point to try to round it to see if the size symbol is not what you like. It is not recommended to divide into too large pieces, otherwise it will not be easy to fry through the back.
4. Cover the plastic bag after cutting the dough to prevent the surface from air drying. Then roll it into balls one by one for later.
5. Pour a lot of oil into the pot, do not open the heat, put the raw blank in first. Don't put too much at a time, because it will swell up, too much is not good to turn over.
6. Turn on a small fire to slowly raise the oil temperature, until the raw blank floats, and the surface is fixed to turn it over.
7. Repeatedly turn the surface several times until the color of the ball becomes golden, and then you can fish out the oil control.
8. If you can't fry it all at once, you can wait for the oil temperature in the pan to drop before you put down the second pot. Put the finished balls into the basin, pour in the right amount of fine white sugar, stir well and eat, or prepare a sugar bowl and dip it in.
Tips:
1. Home-style glutinous rice ball method, can be used as a snack or as a staple food, crispy on the outside and soft on the inside, full of milk flavor, dipped in your favorite sauce, eating special flavor.
2. Friends who don't want milk flavor can exchange milk for an equal amount of water. The temperature of warm water is about 45, and it is not hot to the extent that it is not hot.