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Today I teach 8 treasure glutinous rice balls
2 macadamia nuts, 1 walnut, 3 cashewnuts and 4 peanuts
1 tsp ground hazelnut, 2 tsp chopped almonds
2 tsp pine nuts, 2 tsp white sesame
if they're salted wash and dry up with paper, cut them small
fry all nuts on medium low heat
fry for 12 mins, keep stirring every min.
shake the pan
12 mins later, the sesame turn to light brown
turn off the heat
leave on hob for 3 mins
stir again a few times. Leave to chill
ground the mix nuts
add 20 gram icing sugar and 10 gram soft butter
knead nuts mixture together
roll it then divide in 12 pieces
roll into a ball
boil half bar brown sugar, 3 slices ginger, 200 ml water, set aside
heat up a double boiler
place 20 gram wheat flour in a hot bowl, stir it well
100 ml + 2,5 tbsp hot water
boil 5 tbsp water
dip in wooden stick to make it hot
turn off the heat
pour the boiling water on the wheat starch
stir fast in the same direction
add 80 grams gloutinous rice flour in 3 batches
add 1 tsp oil
add the rest of hot water, little by little
stir in the same direction again
knead the dough for 2 mins
2 mins later
roll the dough
cut it in 12 pieces
put the dough back to bowl and cover with plate
some water
pick a piece of dough and roll into ball
press it
use your thumb to flatten it
place a nuts ball into center then press gently
press with your palm
roll it into a ball
dip little water in your palm to roll the ball smoothly
set it on the plate
press the edges thinner
place filling and roll into a ball again
do the same for the rest of dough
cover the balls with plastic wrap to beware it from drying
put the rice balls into the boiling water
stir the balls in the boiling water gently in same direction
to prevent them from sticking to the pot
when rice balls float on top, turn to medium low heat
simmer for 5 mins, no need to stir anymore
5 mins later, turn off the heat
set it on the hot hob for 5 more mins
the rice balls are done
warm up the syrup
on the right we have the rice balls in syrup
Thanks for watching see you again next time