Hakka Cuisine: Sweet Rice Dumplings

When the Hakka people celebrate the New Year, there's a saying that you shouldn't steam sweet rice dumplings during the year,The Hakka people's sweet rice dumplings must be preserved in part until the second day of the second month, and on the second day, the sweet rice dumplings are cut into small pieces and fried in oil, which is called 'stretching bones' (because the second month of the lunar calendar is the beginning of spring planting and harvesting), meaning that intense labor is about to begin.

Sweet rice dumplings have thick, sweet, and chewy characteristics and flavors. There are many ways to eat sweet rice dumplings, such as cutting them into small pieces and frying them until crispy and chewy and fragrant, or cutting them into small pieces and steaming them until soft, which can also be 'cold-eaten' directly.

Production method:

Make sugar syrup by dissolving sugar, then add lard (the ratio of lard to rice flour is 1:100), stir the lard and rice flour thoroughly. After the sugar syrup is cooked, let it cool;

Mix glutinous rice flour and sticky rice flour (4:1) in a large basin, pour the sugar syrup into the rice flour (ratio 3:5), knead thoroughly, then add water and continue kneading until it becomes a paste.

When plating sweet rice dumplings, apply lard or peanut oil to the bottom and edges of the dish, and steam.

The steaming time depends on the thickness, generally 15 to 20 minutes on high heat, and then continue to steam for 40 to 70 minutes on medium heat.

When eating, sweet rice dumplings can be cut into thin slices and fried, or eaten directly. Or dipped in egg liquid and fried, delicious and not greasy, sweet but not too rich.