The north "rolls" Yuanxiao, and the south "makes" glutinous rice balls. It turns out that these are two foods with different preparations and tastes.

When I was young, I couldn’t tell the difference between Yuanxiao and Tangyuan. I only knew that northerners were particular about eating Yuanxiao, while southerners all loved eating Tangyuan. It wasn't until I started working that I ate glutinous rice balls by chance. They were soft and glutinous and left a deep impression on me. From then on, I thought glutinous rice balls were more delicious than Yuanxiao.

Because my family is averse to sticky food, I usually only eat one or two Lantern Festivals during the Lantern Festival. In daily life, I don’t take the initiative to make food using glutinous rice flour. Because neither my wife nor my children support me. Ha ha!

My family has not bought Yuanxiao for many years. Firstly, I am afraid of queuing, and secondly, the skin of Yuanxiao is thick and the filling is small, so I don’t want to eat it. In recent years, I have basically made a few glutinous rice balls by myself to join in the fun. This year, I made the fillings myself, which makes it safer to eat because there is less oil and less sugar. Let me share with you today. Today I am making glutinous rice balls with black sesame and peanut filling.

Make glutinous rice balls by yourself

Main ingredients:

300 grams of glutinous rice flour, appropriate amount of boiling water, 110 grams of black sesame seeds, 30 grams of peanuts, 30 grams of white sugar, 35 grams of lard, 20 ml of water

Production process:

1. First weigh all the ingredients and take a group photo. The liquid in the little flower dish is the lard that you refine yourself.

2. Black sesame seeds need to be washed twice to remove floating dust; then put them in a wok, stir-fry slowly over medium-low heat until fragrant, let cool and set aside; bake 30 grams of peanuts in the oven Too few, which is a waste of resources, so I smashed a few walnuts and roasted them together for snacks (please note that the walnuts are not placed in the filling); picked out the peanuts, let them cool and then rubbed off the outer skin; Put the sesame seeds and peanuts into the food processor separately and break them into pieces.

3. Cut the purchased lard into small pieces and simmer it over low heat. Use 40 grams. (I will write a special article to introduce the specific process of refining lard)

4. Take a container, put the crushed black sesame filling, add sugar and lard respectively, Use a spatula to stir evenly into a dough. As shown in the picture.

5. Put on disposable gloves with your right hand, take a piece of filling, about 10 grams, and shape it into a ball in the palm of your hand.

6. Shape all the fillings into round balls. If the indoor temperature is high, place the kneaded filling in the refrigerator to harden in time.

7. Pour the glutinous rice flour into the boiling water in small amounts several times, stirring with chopsticks while pouring, and knead it into a dough of moderate hardness. Remember to use boiling water to knead the noodles so they won’t crack easily! The mixed noodles do not need to be rested because glutinous rice flour has no gluten.

8. Just do it without waking up the noodles. Roll into a long strip and cut into equal-sized pieces, about 20 grams.

9. Take a piece of dough, flatten it with your hands into a thin and even dough, add 1 piece of black sesame filling, slowly pinch it tightly with the tiger’s mouth of your left hand, wrap it up and knead it with your hands. round.

10. Make water in a pot. After the water boils, add the wrapped glutinous rice balls. Push gently and cook until all the glutinous rice balls float to the top, cook for another 1-2 minutes and serve.

11. Pour a few glutinous rice balls into a bowl, add a little clear soup, sprinkle some dried osmanthus flowers to garnish, and add roses to add color. This bowl of glutinous rice balls is very attractive and is ready to serve.

12. Finished product picture. Use this method to make glutinous rice balls and they won’t crack no matter how you cook them. They are so smooth and sweet that you won’t be able to stop making them.

13. The fillings made by yourself are made from real ingredients, and there is no greasy feeling in your mouth. You can control how much sugar and oil you put. If the glutinous rice balls are not eaten immediately after being wrapped, put them in the refrigerator as soon as possible and seal them with a plastic bag to prevent them from cracking over time.

Friendly tips:

1. The softness and hardness of the dough for glutinous rice balls must be controlled well. Whether it is hard or soft, it is difficult to wrap.

2. When making glutinous rice balls, the dough should be appropriately thick. If it is too thin, it will easily break. The glutinous rice dumpling wrappers should be shaped like dumpling wrappers, thick in the middle and thin around the edges.

3. Cover the wrapped glutinous rice balls with plastic wrap in time to prevent the dough from drying and cracking due to long-term exposure to the air.