Lantern Festival meets Valentine's Day: Teach you how to make sweet glutinous rice balls

The fifteenth day of the first lunar month every year is our traditional Chinese festival - the Lantern Festival. This year's Lantern Festival is on February 14, which you may think coincides with Valentine's Day in the West. Tangyuan is eaten on the Lantern Festival, and roses represent love. If you combine them together, will it double the romance and sweetness? Maybe you will find out if you try it.

Rose Glutinous Rice Balls

1. Rose Glutinous Rice Balls

Ingredients: glutinous rice flour, strawberry, dried rose

Ingredients: White sugar honey

practice

1. Wash and dry the edible dried roses and remove the stems.

2. Beat into powder together with white sugar.

3. Add honey.

4. Mix well to make rose jam and set aside.

5. After washing the strawberries, soak them in light salt water for 15 minutes.

6. Blend the strawberries into juice.

7. Heat the strawberry juice.

8. Knead the heated strawberry juice and glutinous rice flour evenly.

9. Prepare the filling, add some glutinous rice flour to the rose jam and mix well.

10. Take a piece of dough, roll it into a ball and flatten it, then put a small amount of rose jam in the middle.

11. Slowly close the opening and knead it into a glutinous rice ball shape.

12. Cook until done.

Tips:

1. In order to add a little romantic pink to the glutinous rice balls, I used strawberry juice to knead the glutinous rice balls. This not only gave them a light pink color, but also added the sweet fragrance of strawberries when eaten.

2. Heat the strawberry juice before kneading. The dough will be softer and less likely to crack during the wrapping process. It does not need to boil, just feel a little hot.

3. I put too much honey and the rose jam was too thin, so I added some glutinous rice flour when wrapping it, which made it easier to wrap.

4. Don’t put too much stuffing, otherwise it will leak easily.

5. If you find it a bit troublesome to wrap the filling, you can knead these ingredients together and make small dumplings, which taste good too.

Chocolate Glutinous Rice Balls

2. Chocolate Glutinous Rice Balls

raw material:

1. Filling: 50g whipping cream, 40g butter, 100g walnut kernels, 200g dark chocolate coins

2. Skin material: 300g glutinous rice flour, 240g boiling water, 8g cocoa powder

practice

1. Make the filling: Put the chocolate coins, butter and whipped cream into a bowl and melt them into a paste. Roast the walnut kernels in advance, crush them into small pieces and add them to the chocolate. Stir well and let them cool a little before rolling them into balls. Let them cool and set.

2. Make the skin: Boil the glutinous rice flour in boiling water at about 90 degrees, stir while pouring water, then knead it into dough, cover it with wet cloth sugar for 1 hour, take out about 200 grams of dough, add cocoa powder, and knead it into chocolate-colored dough. Roll both types of dough into sheets and spread them together, stacking 4 layers in total. Cut into sections, with each section being enough to wrap one glutinous rice ball.

3. To make glutinous rice balls: flatten one and fill it with chocolate filling. Wrap everything up, add boiling water into the pot and cook until done. Pour in a bowl of your own rice wine before turning off the heat.

4. The cooked glutinous rice balls have the aroma of walnut kernels in the chocolate filling. It is a very good glutinous rice ball.

Tips

1. If you don’t want to make colorful dough, you can directly use white glutinous rice dough.

2. If you don’t have whipped cream, you can use an equal amount of milk instead.

3. Purple Sweet Potato Pumpkin Glutinous Rice Balls

Material

Purple sweet potato or sweet potato, pumpkin, tapioca flour or glutinous rice flour, milk, fermented rice, wolfberry, mango

practice

1. Cut the purple sweet potato and pumpkin into two pieces, bake them in the oven, take them out and mash them, leaving the skin behind.

2. While hot, add tapioca flour or glutinous rice flour, add milk, stir well and roll into small balls.

3. Put it into boiling water and cook it, then add fermented rice, wolfberry and mango cubes.

4. Coconut Milk Golden Rice Balls

Material

200g pumpkin, 300g glutinous rice flour, 2 small packets of coconut flour, 50g sugar

practice

1. Peel the pumpkin, cut into thin slices, and steam on the steamer for 15 minutes.

2. Blend the steamed pumpkin into pumpkin puree, then add about 50 grams of sugar and mix well (add or reduce according to taste), set aside.

3. Pour the glutinous rice flour into the mixed pumpkin puree. Because the pumpkin puree itself contains water, no water is needed. Do not add all the glutinous rice flour at once. Add it in two or three times until the kneaded dough is not sticky. If it is too wet, it will be difficult to roll into a round shape.

4. Mix the coconut powder with two bowls of boiling water and put it in a bowl for later use. If you like it sweet, you can add less water.

5. Boil water in another pot, put the rolled glutinous rice balls into the pot and cook until the glutinous rice balls float up, then you can pick them up and put them into a bowl of coconut juice.

Tips

Because the pumpkin dumplings are golden yellow in color, they are given a nice name - Golden Dumplings.