After eating delicious quicksand dumplings, I miss the quicksand dumplings

(each dumpling skin is about 20 grams, each quicksand filling is about 15 grams, about 14 finished products)

(If you want the quicksand to be more intense, you can increase the grams of quicksand filling and reduce the grams of glutinous rice dumpling skin. Feel free to make more quicksand filling, and keep the rest in the refrigerator, and you can also make quicksand buns!)

1 If the dough cracks and leaks the filling when kneading, you can add a little dough to the cracked area, press it tightly, dip your palms into a little warm water, and then roll it into a round shape.

2 Use firm force when kneading the glutinous rice balls skin for about 20 minutes.

3 After the glutinous rice balls are wrapped, let them sit for half an hour. Separate them on a plate and put them in the refrigerator (freezing compartment) for 30 minutes to make sure they will not deform. (You can try to see if the glutinous rice dumpling skin has hardened.) Then put it in a fresh-keeping bag, try to evacuate the air in the bag, tie the mouth tightly, and add a fresh-keeping bag or a fresh-keeping box to seal it. Check whether the crisper boxes and bags are sealed.

4 The quicksand glutinous rice balls can only be cooked after they have been frozen. (Don’t boil them right after rubbing them, as the stuffing will explode.) Remember to boil the water in the pot.

5 Be careful not to burn your mouth when eating glutinous rice balls.

6 If you have not succeeded in losing weight, try to eat as little as possible.

Cook the quicksand dumplings, drain them, roll them on a coconut plate, and turn them into glutinous rice cakes. They are so delicious!