Steps to make red date glutinous rice balls:

Ingredients required:

Glutinous rice flour, red dates, peanuts, black sesame seeds, honey, white sugar, cooking oil, boiling water< /p>

Preparation steps:

Step one: Prepare appropriate amounts of black sesame seeds, red dates, and peanuts, clean them and drain them for later use.

Step 2: Heat the pot, then pour the black sesame seeds into the pot, stir-fry over medium-low heat until the sesame seeds are beating in the pot; the peanuts are also put directly into the pot. , continue to stir-fry until the sound stops, take it out and let it cool, then remove the peanut coating and set aside; remove the core of the red dates and cut into pieces and set aside.

Step 3: Pour the prepared peanuts, black sesame seeds, and red dates into the wall breaking machine, and beat into a slightly granular powder.

Step 4: Add appropriate amount of honey to the beaten powder and stir evenly, then roll the powder into small balls and set aside.

Step 5: Prepare an appropriate amount of glutinous rice flour in a bowl, then add an appropriate amount of white sugar according to your preferred sweetness and stir evenly; then add freshly boiled water into it in small amounts and many times, and mix into large floccules. No need to add water when the dough is in shape; then knead it into a ball and set aside. If the dough is too dry, add a little more boiling water.

Step 6: Move the kneaded dough to the board, add a small spoonful of cooking oil, and fully knead the oil into the dough; then roll the dough into strips and cut into pieces; finally, add a small amount of cooking oil into the dough. Make a hole in the top, put the stuffing on it, wrap it up using the tiger's mouth method, then roll it into a round shape and set aside.

Step 7: Heat the pot, add enough cooking oil, then put in the wrapped small balls and fry slowly over low heat. When the meatballs float, use chopsticks to stir them slightly to make them softer. Heat evenly; continue frying until the meatballs turn golden, then remove and drain the oil, then place them on a plate lined with absorbent paper.

Key points in making:

1. The croquettes must be on low heat throughout the process to prevent the croquettes from exploding.

2. When kneading the dough, please add water in small amounts and many times, as long as it can be kneaded into dough.