Because cold water can't ferment glutinous rice flour completely, the glutinous rice balls made are not soft and sticky enough, and they are easy to crack when boiled in boiling water, while hot water and noodles are soft and sticky and resistant to boiling. In addition, it is recommended to use hot water of about 80 degrees for boiling water.
Tangyuan practice
After the black sesame seeds are washed and fried, they are beaten into black sesame powder with a cooking machine. According to the weight of 1/2 black sesame, white sugar is ground into sugar powder and added. After washing the high-quality pig suet, remove the fascia, cut it into small dices and add it. By beating, sesame seeds absorb enough oil and become sticky. The dosage is about the same as that of sesame, with more weight, good quicksand effect, less weight and poor quicksand effect. You can also use butter instead of lard.
Stuffing with boiled lard or butter needs to be put in the refrigerator for a little freezing and then taken out for reunion, but it should not be frozen into a hard lump and can't be broken. Divide into 8g small round fillings. Add boiled water to glutinous rice flour and knead it into smooth dough. Then divide it into 12g small doses, wrap it with stuffing, reunite, and put it in the refrigerator for freezing. Frozen glutinous rice balls are more tough to eat than those wrapped and boiled directly.
When cooking the glutinous rice balls, add water higher than the glutinous rice balls to the soup pot, turn on medium heat, then add red dates and sugar to boil, add the glutinous rice balls, cook until the glutinous rice balls float, turn to low heat and cook for another 2 minutes. After the dumplings are put into the pot, a proper amount of cold water should be added every time they are opened, so as to keep them in a state of rolling rather than rolling. After two or three times, they can be cooked for a while, and then they can be taken out for eating. The dumplings cooked in this way are soft and hard, sweet and delicious.