Fragrant Sticky Rice, Whether it's Dumplings or Small Pastries, It's Soft, Fragrant, and Moist
Round dumplings, plump sticky rice, wrapped in fragrant meat filling, one bite is soft, fragrant and moist, with lingering aroma, making you want to eat more. The preparation of round dumplings is very simple, if said simply, it is sticky rice wrapped with meat filling, and steaming it for a while can eat.
However, it is important to note that the sticky rice used to wrap the meat filling should not be used raw. To ensure the sticky rice used to make the dumplings is soaked for at least three hours, with water two or three centimeters above the rice, soaked sticky rice is easier to steam, and it is also full of grains and translucent, each grain is distinct and will not stick together.
Rice balls, meat balls with a layer of sticky rice, steamed to maturity, the steamed sticky rice balls are translucent, soft and delicious, and not greasy. Since learning this method, the children want to eat it five or six times a month, but the sticky rice balls made today are different because they also added two delicious ingredients.
Those are Cantonese sausage and dried shiitake mushrooms. These two ingredients, when steamed with sticky rice, create a unique aroma, which is soft and sweet, and more importantly, the steamed sticky rice balls are nutritious and not cold. Next, the editor will share the recipe for sticky rice balls with you, which is very simple, so you can learn it easily.
When steaming sticky rice, you can prepare meat filling, preferably using fatty and lean five-spotted pork, chopped into meat filling, and the preparation of meat filling can be changed according to the different tastes of each person. Generally, some five-spice powder, chopped green onions and ginger, salt, chicken broth and other seasonings are added to mix well. Those who like vegetarian dishes can also add shiitake mushroom powder or other vegetables they like.
Wash your hands clean or wear a pair of disposable gloves, take a small lump of sticky rice and put it in your palm, use chopsticks to take a little meat filling, and wrap it with sticky rice. Finally, put the formed sticky rice balls on the steamer to steam until they are cooked. This is very simple and convenient.
If you have time, you can also make some and store them in the refrigerator. Be sure to seal them with plastic wrap to keep them dry and prevent them from getting damp, which will affect the taste. When you want to eat it, steam it for a few minutes. Note that because the sticky rice is already steamed, it is best to eat it within one week, at this time the taste is the best, and it is more viscous.
Sticky rice is a very nutritious grain, which is a good warming food, at the same time, it contains a lot of calcium, often eating, also has the effect of strengthening bones and teeth. So in the cold winter, it is a good choice to eat more sticky rice, especially for those who are sensitive to the cold.
Prepare two pounds of sticky rice and an appropriate amount of white sugar, and make sticky rice cake. Wash the sticky rice, soak it in water for about one night and one day, and during this time, it needs to be changed twice, especially in a warm environment, it is necessary to change water.
Until the sticky rice is crushed when squeezed, it means the sticky rice is fully soaked, and it can be operated. Drain the sticky rice and divide it into the chopping board, use a rolling pin to roll the sticky rice into crumbs. Although it is very small, it does not shorten the small particles, don't worry about it, some small particles are better.
Put the rolled sticky rice into a cotton cloth, add water to the steamer, and then put the sticky rice into the steamer, and steam it. This process takes about half an hour, of course, it also depends on the amount of ingredients.
After steaming, take it out, and sprinkle white sugar while hot. The amount of white sugar is not fixed, I like a light sweet taste, so I put a little less. Then, while hot, mix the sticky rice and white sugar. If it is too hot, you can use some cold water, moisten your hand and mix it until it is well mixed.
You can also operate on the chopping board, prepare plastic wrap, put the mixed sticky rice balls on it, shape them into long cylindrical shapes, and let them cool. After cooling, use a knife to cut them into cubes. Look closely, they are like crystal-like and translucent, one bite, viscous and sweet, with a strong aroma of sticky rice.
