Glutinous rice balls (sticky rice balls). Easy instructional video on making glutinous rice balls, a sweet dish typically eaten on Chinese New Year or during the Lantern Festival. Sticky rice balls are easy to make and delicious. Though they sound sweet, this Thai dessert is actually low in sugar, low in fat, and gluten-free.

This treat is very sweet and tasty, and can be prepared in a few minutes. Here's the simple way to cook glutinous rice balls, Myanmar style. Glutinous Rice Ball with Crushed PeanutsChina Sichuan Food. You can have Glutinous rice balls (sticky rice balls) using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of Glutinous rice balls (sticky rice balls)

Prepare of Making the glutinous rice balls:.
It's 100 g of glutinous rice flour.
You need 10 g of sugar (add more or less depending on preference).
It's 80 g of water at room temperature.
You need of For cooking the glutinous rice balls:.
Prepare of Glutinous rice balls, fresh or frozen.
Prepare of Water for cooking glutinous rice balls (enough water to cover).

Filipino Bilo Bilo Recipe are sticky glutinous rice balls made from powdered glutinous rice and water. This Sticky Rice balls or Bilo-bilo is an important ingredient in many Pinoy desserts such as Binignit Recipe, Ginataang Halo Halo Recipe and Ginataang Bilo Bilo Recipe. I would recommend either adding some sugar to the rice itself or making the rice balls pretty small. A wide variety of glutinous rice sesame balls options are available to you, such as taste, age, and certification.

Glutinous rice balls (sticky rice balls) step by step

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..
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..
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..
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..
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..
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..

A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough. See more ideas about rice balls, glutinous rice, asian desserts. The Sweet Sticky Rice Balls with Coconut Milk recipe out of our category Rice! The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture.