Why are there lumps in the glutinous rice balls that have been frozen for too long and cannot be cooked? Should I use boiling water or warm water to mix the glutinous rice flour for making glutinous rice balls?

Tangyuan, also known as Tangtuan Fuyuanzi, is one of the representatives of traditional snacks of the Han nationality and the most distinctive food of the traditional Chinese Lantern Festival. So, why do tangyuan freeze for too long and have lumps inside and cannot be cooked? Is it better to mix glutinous rice flour with boiling water or warm water? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. The glutinous rice balls are frozen for too long and there are lumps inside that cannot be cooked.

2. When making glutinous rice flour for glutinous rice balls, should we use boiling water or warm water to mix the dough?

3. Why are the glutinous rice balls not cooked and cracked?

The glutinous rice balls are frozen for too long and there are lumps inside that cannot be cooked.

This hard lump may be the water in the glutinous rice balls frozen into ice. It is recommended to soak the glutinous rice balls in cold water for about 30 minutes to see if they can be thawed, or try to cut the glutinous rice balls and cook them. If the hard lump cannot be cooked, it is recommended to throw away the glutinous rice balls.

Tangyuan should not be stored in the refrigerator for a long time, especially those that are homemade or have been opened, as they will easily freeze.

Do not put the quick-frozen glutinous rice balls into the pot with hot water. If you do, the glutinous rice balls will easily stick together and be difficult to cook thoroughly.

Quick-frozen glutinous rice balls are usually put into a pot with cold water, which allows the glutinous rice balls to be heated evenly and are easier to cook thoroughly.

When making glutinous rice flour for glutinous rice balls, should we use boiling water or warm water to mix the dough?

It is best to use warm water to make glutinous rice flour dumplings. The water temperature is recommended to be between 40-60 degrees. This way the dough is soft, sticky and elastic. If you use boiling water to mix the dough, the glutinous rice flour may not mix well. It is also difficult to mix the glutinous rice flour with cold water. It will clump together, and uneven mixing will affect the taste of the dumplings.

Tangyuan, mainly made of glutinous rice flour and fillings, is a traditional food for the Chinese Lantern Festival. Due to regional differences, some places like to eat salty tangyuan, while some places like to eat sweet tangyuan.

In addition to making rice dumplings, glutinous rice flour can also be used to make many other delicious foods, including donkey rolls, snow meiniang, and glutinous rice cakes.

Why are the glutinous rice balls not cooked and cracked?

It may be because the skin of the glutinous rice balls is too thin, the filling is too much, or the flour is too dry. Usually when cooking glutinous rice balls, it is best to use a spoon to stir them to prevent the glutinous rice balls from sticking to each other and the glutinous rice balls from sticking to the bottom of the pot.

Put the glutinous rice balls into the pot with hot water, and they are usually cooked in about 10 minutes.

When making glutinous rice balls, the materials needed include glutinous rice flour, wheat flour, white sugar and various fillings.

Glutinous Rice Balls are one of the representatives of traditional Han snacks, and are also the most distinctive food of the Chinese traditional festival Lantern Festival.