Recipe of Favorite Glutinous rice balls (sticky rice balls)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, glutinous rice balls (sticky rice balls). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Glutinous rice balls (sticky rice balls) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Glutinous rice balls (sticky rice balls) is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Glutinous rice balls (sticky rice balls):

1. Get Making the glutinous rice balls:
2. Make ready glutinous rice flour
3. Get sugar (add more or less depending on preference)
4. Take water at room temperature
5. Make ready For cooking the glutinous rice balls:
6. Prepare Glutinous rice balls, fresh or frozen
7. Get Water for cooking glutinous rice balls (enough water to cover)

Instructions to make Glutinous rice balls (sticky rice balls):

1. In a large mixing bowl add the glutinous rice flour and sugar. Stir and then add the water bit by bit (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients have combined. Then use your hands and gently knead the dough until it all comes together to form a ball (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball). The consistency should be soft like putty or play dough.
2. Pinch of a bit of dough at a time and shape into small round balls. I use a weighing scale to measure out my dough. The balls should weigh 6 gram each (make smaller or larger depending on preference). Place the balls onto a small size baking tray and cover with a clean damp tea towel to prevent them drying out. Repeat step 2 until all of the dough has been used and formed into small round balls.
3. This dough amount makes roughly 20-25 sticky rice balls depending on the size. If not cooking sticky rice balls straightaway, cover baking tray with cling film and place in freezer until ready to use. Tip: by freezing on a baking tray it prevents sticky rice balls sticking together. Once frozen sticky rice balls can then be transferred and stored into a small freezer bag.
4. Cooking the sticky rice balls from frozen or fresh. In a small saucepan bring water to a boil. Place the dough balls in the water and stir occasionally to prevent the dough sticking to the bottom. Once the sticky rice balls float to the surface continue to cook them for another 3 minutes (by cooking them for a little longer it gives a more chewy texture). Alternatively for less chew once dough floats to the surface remove from the water immediately.
5. Drain with a sieve, run under cold water a few times and transfer to a large bowl filled with ice cold water and set aside until ready to use. Once ready to use drain all of the water.
6. Serve the glutinous rice balls with a ginger and rock sugar syrup, warm coconut milk sago dessert, or use as a topping in desserts for example grass jelly, sago, lychees and tapioca pearls.

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