If you have time, you can make the glutinous rice balls by hand.It can add some fun to your experience.Mash the dough.

Usually, one liang of glutinous rice flour can make about 5 glutinous rice balls, and the ratio of flour to water is approximately 3:1.

Due to its strong stickiness, glutinous rice flour is generally mixed with warm water. After mixing, you can immediately fill it without needing to let it rest.

Mix the filling.

Traditional fillings include

sesame paste,peanut paste,mung bean paste,while new-style options could be meat or fruit fillings.Making your own filling can be more troublesome than purchasing pre-made ones, but you can control the sugar and oil content. It ensures a "green" and natural product.Prepare the broth.Usually, glutinous rice balls are cooked in plain water to highlight their original taste.

If you prefer a more artistic touch, you could add

juice,

or petals to the broth.

Boil the glutinous rice balls.After they float, switch to low heat immediately; otherwise, they may break and cook unevenly.After boiling once, add a little cold water. Repeat this process two or three times, then continue cooking for a while before removing them from the pot to eat.

If you've boiled glutinous rice balls several times, the broth will thicken; it's better to change the water and cook again to ensure they are fully cooked and not undercooked.

Dumplings should be cooked at a boil, then quickly switched to low heat once they float.

After dumplings are added to the pot, add cold water each time the water comes to a boil; this keeps them simmering gently. Boil two or three times before cooking for another moment and serving.

When the broth becomes too thick after boiling several times, change the water to prevent slow cooking and potential undercooked dumplings.