Glutinous RiceSticky rice, also known as “superior rice”, is a food made primarily fromGlutinous RiceRice Flourand looks somewhat likeSticky Rice BallsHowever, there are some differences in the preparation, and it is coated with desiccated coconut powder.ThisSnackcan be completely made at home. Note: use cooked glutinous rice flour for the dough to prevent sticking to your hands.

Glutinous Rice BallsRecipe

IngredientsPreparation

75g glutinous rice flour, 25g cornstarch, 110g waterRed Bean Paste130g, 30g desiccated coconut.

Method

1. Mix the glutinous rice flour and cornstarch, add water and stir until smooth;

2. Then pour the batter onto a greased and sealed plastic film, and place it in a bowl;3. Place the bowl in aSteamer

and steam for 20 minutes, then remove and place on desiccated coconut;4. Then divide into 5 parts, each one flatten and wrap in aRed Bean Paste

ball, wrap it up, shape it into a circle, and then coat with desiccated coconut.Homemade Glutinous Rice BallsIngredients

200g glutinous rice flour, 50g cornstarch,

Cassava

flour 50g,Bean Paste100g, 100g milk, 50g desiccated coconut.Method1. In a bowl, mix milk, glutinous rice flour, cassava flour, cornstarch and sugar, and add water to make a batter;

2. After sifting the batter, place it in a pot and steam, stir the batter once when the water in the pot boils for 2 minutes;

3. Continue steaming until the batter becomes transparent, then refrigerate for 20 minutes;

4. Divide 50g glutinous rice flour and 50g desiccated coconut into

Microwave

and heat for 1 minute;5. Remove the dough, coat your hands with cooked glutinous rice flour, and wrap the bean paste into the dough, then coat with desiccated coconut.Mango

Glutinous Rice Balls

Ingredients150g glutinous rice flour,

Coconut

flour 17g, 50g powdered sugar, 40g cornstarch, 25ml vegetable oil,Milk250ml, 1 mango, appropriate amount of desiccated coconut.Method1. Pour glutinous rice flour, cornstarch, coconut flour, powdered sugar into a large bowl, add vegetable oil and milk and mix well;

2. After stirring until no granules remain, place in a pot and steam over high heat for 15 minutes, then cool and use;

3. Peel and cut the mango into pieces or scoop out balls;

4. Divide the steamed dough into small pieces and flatten, then roll the edges thin, put in a portion of mango paste, and wrap it up;

Finally, roll it with coconut flour.

4, press the steamed dough into small pieces and flatten them, making them thin around the edges, then place a portion of mango filling inside and wrap it up;Then roll it in coconut powder.