Glutinous rice balls (sticky rice balls)

Hello everybody, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Glutinous rice balls (sticky rice balls). One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Glutinous rice balls (sticky rice balls) is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes delicious. It is appreciated by millions every day. Glutinous rice balls (sticky rice balls) is something which I've loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Glutinous rice balls (sticky rice balls), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Glutinous rice balls (sticky rice balls) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Glutinous rice balls (sticky rice balls) is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first 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 it.

The second dessert recipe for my cookbook. Sticky rice balls is one of my favourite things to eat as it is so versatile and can be used in many desserts.

This is something I usually eat when I am out and about in Chinatown. I love the texture of the sticky rice balls as it is so chewy but also not too sweet. They go so well in desserts as it adds another texture.

I make my sticky rice balls plain, but they can be adapted to make taro or sweet potato flavour. They can also be stuffed with red bean, peanut butter or even black sesame paste.

My family and I prior to lock down, used to go a dessert place called Meetfresh in Chinatown and have desserts with sticky rice balls. However as we have not been able to go down lately, I decided to learn how to make these.

The recipe is super easy and only requires three ingredients. As I usually make such a large batch, I freeze the sticky rice balls so I always have some in my freezer for when family come over.

I hope you enjoy making and eating it as much as family does.

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Ingredients and spices that need to be Take to make Glutinous rice balls (sticky rice balls):

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

Instructions to make 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.

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So that is going to wrap this up for this special food Recipe of Any-night-of-the-week Glutinous rice balls (sticky rice balls). Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!