Do I need to add other flours to make glutinous rice balls? What kind of flour do I use to make glutinous rice balls?

We all know that glutinous rice cake is a popular online dessert. It has many flavors, including fruit flavor, chocolate flavor, cream flavor, etc. It tastes sweet and delicious and is loved by people. Many people make glutinous rice cake at home. So what kind of flour is generally used to make glutinous rice cake? Let's take a closer look!

What kind of flour should be used to make glutinous rice cakes?

Glutinous rice flour is generally used, but it is better to add some corn starch.

In order to make glutinous rice cakes less sticky, corn starch is usually added to neutralize the stickiness of glutinous rice flour. This step is not recommended. There are many ways to make glutinous rice cakes, whether it is the skin or the filling. For example, the skin can be added with sweet potatoes, purple potatoes or pumpkins to achieve a color change effect, and the filling can be added with fruits, bean paste or ice cream. Just use your imagination.

How to make glutinous rice cake

Material:

120g glutinous rice flour, 30g corn starch, 100g coconut milk, 100g milk, 50g fine sugar, 15g butter, 1-2 purple sweet potatoes, appropriate amount of coconut flakes or hand powder (this recipe can make about 10 finished products)

step:

1. Make purple potato filling

Peel and wash the purple sweet potato, cut it into large pieces, steam it in a steamer for about 20 minutes until cooked through, then take it out and mash it into a paste. Purple sweet potato itself is sweet, so no need to add sugar.

2. Prepare the batter

First, melt the butter into liquid over hot water, then pour glutinous rice flour + corn starch + coconut milk + milk + fine sugar into a large bowl and mix evenly, then add butter and mix into a fine batter, as thick and smooth as yogurt.

3. Steam the batter

Pour the batter into the steaming tray, cover it with heat-resistant plastic wrap or a plate, and steam it for 15 to 20 minutes after the water in the steamer is boiled. Then use chopsticks to pry it open to see if there is no white paste, which means it is cooked.

4. Let it cool and shape

Transfer the steamed batter to another large bowl without oil or water, cover it with plastic wrap and let it cool. After the dough has cooled, divide it into equal parts, take out a piece of dough, roll it into a ball, flatten it, put the purple potato filling in it, seal it, and then coat it with coconut flakes or hand powder.

Tips for making glutinous rice cakes

1. Coconut milk is added to the recipe to add flavor. If it is not available, you can use an equal amount of milk instead. Note that coconut milk and coconut water are different foods. Coconut milk is more fragrant and thicker than coconut water. It is usually recommended to boil coconut milk before consumption, while coconut water is a processed beverage and can be drunk directly.

2. Butter is used in the recipe to add flavor. If you don’t have butter, you can use corn oil or salad oil instead. Don’t use strong-smelling oils such as sesame oil or peanut oil to avoid spoiling the flavor.

3. The hand-coated flour in the recipe refers to the fried glutinous rice flour. If the glutinous rice balls do not like to be coated with shredded coconut, coat them with the fried glutinous rice flour (i.e. hand-coated flour) to prevent the glutinous rice balls from sticking to each other.

4. Let the dough cool before working with it so that it does not stick to your hands. Warm glutinous rice cake batter is very sticky and difficult to work with.

Why do we add milk when making glutinous rice balls?

Adding milk to glutinous rice cakes makes them more fragrant, and both adults and children love them. Because I often like to eat soft and sticky ingredients such as glutinous rice, especially desserts made from glutinous rice flour. I really like them. I loved sweets before I got married, but I didn’t like to make them myself at that time. I always went to the bakery to buy cakes, bread, and puffs. These products sold outside have many additives. Although they were very happy to eat at that time, it was very uncomfortable to gain weight. Now that I have children at home, I can make the ingredients myself, and the raw materials are visible. There are elderly people at home who can’t eat sweets. I use glutinous rice flour and milk to steam them, without adding sugar, and they are all very delicious.