When you bite into a mouthful of freshly deep-fried glutinous rice flour croquettes, the crispy skin peeling off, the sweet and soft filling instantly bursting in your mouth, the sense of satisfaction is simply incomparable. Today, let us unveil the curtain of glutinous rice flour balls deep-fried, hand teach you to create a crispy and delicious flavor.
Selection of materials: the choice of glutinous rice flour is crucial
Glutinous rice flour is the soul of glutinous rice flour balls. Choosing quality glutinous rice flour will determine the texture and flavor of the balls. It is recommended to choose sticky and delicate glutinous rice flour so that the balls will be crispy on the outside and glutinous on the inside, soft and delicious.
Fillings: Get creative and create a variety of flavors
The fillings for the glutinous rice flour balls can be varied, from the classic sesame and bean paste fillings to the innovative creamy yellow and matcha fillings. When making the filling, pay attention to the sweetness and water ratio of the filling so as not to affect the texture of the balls and the frying result.
Kneading: Knead moderately to create elasticity
Mix the glutinous rice flour with water and start kneading. The purpose of kneading is to let the starch in the glutinous rice flour fully release and create elasticity. Do not over-knead, or the balls will become too hard and lose their soft texture. Knead until the surface of the dough is smooth and elastic.
Rolling: Patiently roll out the dough to make sure it looks beautiful
Take the right amount of dough and roll it into a ball of even size. When rolling, be gentle to avoid cracking the balls with too much force. The surface of the rolled balls should be smooth and even, so that they will be heated evenly when frying.
Coating: Coating with starch to create a crispy shell
Pour the starch into a dish and gently coat the rolled balls with a thin layer of starch. This step is to coat the surface of the croquettes with starch to prevent them from cracking when frying.
Frying: To make sure they are hot and crispy
Pour some cooking oil into a wok and heat it to 70%. Add the starch-coated glutinous rice flour balls and gently push them with chopsticks to prevent them from sticking to the pan. During the frying process, pay attention to controlling the oil temperature and fry the balls slowly over medium heat so that the inside of the balls are fully cooked.
Strain: Drain off the oil and make them crispy
When the surface of the meatballs turns golden brown and floats up, strain them out and drain off the excess oil. Drain the oil and the croquettes will have a crispy texture and will not be greasy.
Tips: Tips for successful deep-frying of glutinous rice flour balls
The ratio of glutinous rice flour to water should be moderate; too much water will cause the balls to be soft and mushy, while too little water will make them dry and hard.
The filling should not be too wet, or the balls will break easily when fried.
When frying, pay attention to the heat, too high or too low oil temperature will affect the texture of the balls.
The frying time should not be too long, the inside of the balls can be cooked out, too long will make the balls hard.
Drain the oil, so that the fried balls crispy and delicious, not greasy.
After mastering these frying techniques, I believe you can also make crispy outside and sticky inside, sweet and savory glutinous rice flour balls. This classic snack is not only the best companion for afternoon tea, but also a delicious snack for holiday parties. Try it and let the aroma and flavor of glutinous rice flour balls light up your taste buds!