Recipe of Quick Glutinous rice balls (sticky rice balls)

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The ingredients needed to make Glutinous rice balls (sticky rice balls):

1. Get Making the glutinous rice balls:
2. Make ready 100 g glutinous rice flour
3. Take 10 g sugar (add more or less depending on preference)
4. Prepare 80 g water at room temperature
5. Get For cooking the glutinous rice balls:
6. Get Glutinous rice balls, fresh or frozen
7. Prepare Water for cooking glutinous rice balls (enough water to cover)

Here's the simple way to cook glutinous rice balls, Myanmar style. See more ideas about Food, Rice balls, Glutinous rice. In both filled and unfilled Glutinous Rice Ball (#湯圓or #tangyuan), the main ingredient is glutinous rice flour. Klepon (Sticky Rice Balls with Palm Sugar and Coconut).

Instructions to make Glutinous rice balls (sticky rice balls):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

In both filled and unfilled Glutinous Rice Ball (#湯圓or #tangyuan), the main ingredient is glutinous rice flour. Klepon (Sticky Rice Balls with Palm Sugar and Coconut). My friend Melvin taught me how to make this dessert from Indonesia. In their most basic form, sticky rice balls are made with boiled short grain rice. Short grain rice is different from the more commonly eaten long grain rice.

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