GLUTINOUS RICE MEANING RECIPES

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour. Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours. Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes. On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough. In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve. Serve tang yuan hot, with a few ladles of cooking broth in each bowl.

Steps:

• Soak the jujube in boiling water for a while, then mix the noodles, put the glutinous yellow rice flour in a basin, add half of the boiling water and heat it slightly, then add half of the cold water to make a dough with moderate hardness, and then combine the jujube Put in and knead well
• Pull the dough into small doses of the same size, pick it up with your hands, and then use your thumb to press a nest, which is similar to making a nest.
• The cooked rice cakes are like wotou, one by one, the hollow in the middle is very cooked
• Add cold water to the pot, put the rice cakes in, spread a piece of baking oil paper on the bottom of each rice cake, if not, you can use corn husks or reed leaves.
• Bring to a boil, steam it for about 20 minutes and it will be fully cooked. Take out and let cool and serve
• The rice cake is ready