It is best to use warm water to make glutinous rice noodles, and the water temperature is preferably 40-60 degrees. The dough made in this way is softer and more elastic. If boiled water is used to make glutinous rice noodles directly, it will be easy to mix them. Cold water and glutinous rice noodles are not easy to mix and form together, and uneven stirring will affect the taste of glutinous rice dumplings. Glutinous rice noodles are mainly made with glutinous rice noodles and fillings, and glutinous rice noodles are best mixed with warm water.

There is also a nutritional value in glutinous rice, which is very high and beneficial to body absorption. Because glutinous rice flour contains trace elements such as protein vitamin B, calcium, phosphorus and iron hydrochloride, and belongs to a sticky grain with a soft taste, glutinous rice is delicious, but it should not be eaten in large quantities, which will lead to indigestion, stomach swelling and other discomfort. If people with poor gastrointestinal function have better use glutinous rice flour in small quantities to avoid increasing the burden on the stomach, The glutinous rice flour for making glutinous rice balls is best made of water mill glutinous rice flour and ordinary glutinous rice flour, and the taste is different. It is best to make glutinous rice flour for making glutinous rice balls with warm water, so that the taste can be softer.

When making dumplings, you can prepare 200 grams of glutinous rice flour, cooked black sesame seeds/0/00 grams of cooked peanuts/0/00 grams of kloc. Butter110g can also use lard instead of 30g of fine sugar, and the color powder can be added selectively according to the color, with warm water170g to180g. The fillings need to be crushed by high-speed blender and ground into powder, and then the fine sugar is stirred evenly to make the fillings more compact. When glutinous rice flour is put in a basin and poured with appropriate warm water, it is kneaded into a dough with appropriate hardness, and the dough can be divided into four grades. After using plastic wrap to wake up for five minutes, then take out the stuffing and knead it into balls of corresponding size. The glutinous rice flour can also be changed into balls to wrap the stuffing. Because the water absorption of glutinous rice flour is different, the grams of warm water are selected according to the amount of glutinous rice flour to add, so it is best to use warm water to make glutinous rice flour dumplings. If cold water is used to make glutinous rice dumplings, it is easy to be scattered or not shaped when cooking, so the glutinous rice flour must be made with warm water.