Cook the quick-frozen glutinous rice balls until half of them are cooked (all cracked) and half are still raw, then simmer over low heat.

First take out the quick-frozen glutinous rice balls and keep them at room temperature. After the water boils, put the glutinous rice balls in. When the glutinous rice balls float, add cold water once and float again.

It is said that many glutinous rice balls nowadays do not need to be cooked and can be eaten immediately.

First boil the water in the pot, then gently put the raw glutinous rice balls into the pot, stir with a spoon to avoid sticking to the pot, when the dumplings float, add cold water, repeat twice, until the glutinous rice balls are all cooked When it floats up, it's ready to be taken out of the pot. If you put it in the pot without taking it out, it will become mushy if it takes too long.

If you want to make the glutinous rice balls more delicious, you may wish to cook the soup and glutinous rice balls separately. If the filling is sweet, just add a little sugar to the soup. If it is salty fillings such as fresh meat, the soup can be richer. Ingredients such as vegetables and seaweed can be added to the soup. You can enjoy the cooked dumplings directly in the soup.