Do you want to use raw glutinous rice flour or cooked glutinous rice flour to make glutinous rice ba

To make glutinous rice balls, you need to use cooked glutinous rice flour.

1.Ingredient list:

Raw glutinous rice flour: 100 grams.

Sugar: 3 tablespoons.

Coconut flour: 2 tablespoons.

Water: 2 to 3 cups.

2.Steps:

1) Place the raw glutinous rice flour in a shallow dish or bowl, mix the sugar and water, then add the coconut flour and stir well.

2) Pour the mixture into a bowl with glutinous rice flour and stir until it becomes dough.

3) Take a small piece of dough and knead it into small balls, which you can slightly flatten by hand if desired.

4) Place the finished glutinous rice balls in a shallow dish or bowl, place in the microwave and heat over medium-high heat for 2-3 minutes, or until the glutinous rice balls are completely transparent and slightly browned.

5) Take out the glutinous rice balls and let them cool slightly before serving.

Compared to raw glutinous rice flour, cooked glutinous rice flour has been heat-treated, making it easier to digest and absorb. At the same time, the glutinous rice balls made of cooked glutinous rice flour have a softer and more elastic taste.

1. Raw glutinous rice flour.

The biggest difference with cooked glutinous rice flour is that cooked glutinous rice flour is more viscous, usually we only need to use cold water to knead cooked glutinous rice flour into dough, and if you want to knead raw glutinous rice flour into dough, you need to use hot water.

2. In addition, their usefulness is also different. Cooked glutinous rice flour is often used by people to make various pastries.

For example, chicken cakes and snowy moon cakes.

and so on, while raw glutinous rice flour is mostly used to make glutinous rice balls and other things.

3. Glutinous rice flour is a kind of powder made of glutinous rice as raw materials, if you want to make it, you must first soak the glutinous rice in water overnight, and then use the water mill to beat it into slurry water and hang it with a cloth bag for a night.

1. The difference between cooked glutinous rice flour and raw glutinous rice flour.

2. How to distinguish between raw and cooked glutinous rice flour.

3. The difference between the use of raw glutinous rice flour and cooked glutinous rice flour.

4. Whether glutinous rice flour is raw or cooked.

1.Cooked glutinous rice flour is more sticky, usually we only need to use cold water to knead cooked glutinous rice flour into dough, but if you want to knead raw glutinous rice flour into dough, you need to use hot water.

2.In addition, cooked glutinous rice flour is often used by people to make pastries such as chicken cakes and snowy skin mooncakes, while raw glutinous rice flour is mostly used to make glutinous rice balls and other things.

There are many ways to make glutinous rice flour, in which glutinous rice balls are one of the family's favorite special foods, today Xiaoling will share a Custard glutinous rice balls to chase simple practices, the taste is soft and glutinous and sweet, you can't stop eating a bite, don't want to be delicious, see how I do it, and give you the detailed steps.

Step 1: Pour 200 grams of glutinous rice flour into the bowl first, then pour 30 grams of corn flour, 20 grams of white sugar, 240ml of pure milk, add 25ml of cooking oil, mix well, and mix into a silky and non-powder-free noodles viscous.

Step 2: Oiling the abrasive, pouring in the batter and steaming in water, steam for 25 minutes after the water boils. Pour 40 grams of glutinous rice flour into the pot below, stir-fry until slightly browned, and put it on a plate for reserve.

Step 3: Beat two more raw eggs into the bowl and stir them with chopsticks to set aside.

Step 4: Pour 35 grams of white sugar, 25 grams of corn flour, and 240ml of pure milk into the pot, boil until the milk is moist and hot (do not need to boil), and pour the egg mixture in, mix continuously with a shovel, and mix it until it is more viscous! Remove the heat and their kasda sauce is ready, pour it into a bowl and set aside.

Step 5: When the time is up, the glutinous rice flour is also steamed, no white heart indicates that it has already been cooked, take out and let it cool out of the mold, sprinkle some fried glutinous rice flour on the control panel to prevent sticking, put the cooked glutinous rice flour on the panel and rub it by hand, knead it until it is delicate and immediately knead it into a long strip, cut into small agents of uniform size.

Step 6: Sprinkle flour on the control panel to prevent sticking, take a cut small agent, knead the small agent round, and then use a rolling pin to roll him into a dumpling skin, then scoop a spoonful of Casda sauce and put it up, close the edge with the way of wrapping buns, and put it on the panel after it is done, slowly knead it with your hands, and knead it into a ring.

You can make deep-fried croquettes, as well as steamed buns, as well as deep-fried steamed buns. Glutinous rice balls, which can be wrapped in sesame seeds and fried.

It is possible to make glutinous rice glutinous rice and glutinous rice fritters, which is generally sprinkled with some sugar and glutinous rice and then added starch.

There are many ways to make glutinous rice flour, among which glutinous rice balls are one of the family's favorite delicacies.

First of all, pour 200 grams of glutinous rice flour into a large bowl, then pour in 30 grams of corn starch, 20 grams of sugar, 240 ml of pure milk, add 25 ml of corn oil, stir well, stir into a smooth batter without dry powder particles, brush the mold with oil, pour the batter into the pot and steam, steam for about 25 minutes after the water boils. Next, pour 40 grams of glutinous rice flour into the pot, fry until slightly yellow, put it on a plate for later use, beat two eggs into the bowl, stir with chopsticks and set aside. Pour 35 grams of sugar, 25 grams of cornstarch, 240 ml of pure milk into the pot, boil over low heat until the milk is warm, then pour the egg liquid in, stir it with a spatula constantly, and keep stirring the more viscous state!

Turn off the heat and our kasda sauce is ready, pour it into a bowl and set aside. When the time is up, the glutinous rice flour is also steamed. Take it out to cool and demold, sprinkle some fried glutinous rice flour on the panel to prevent sticking, put the steamed glutinous rice flour on the panel and rub it by hand, knead it until smooth and delicate, directly knead it into long strips, and cut it into small agents of uniform size.

Then use a rolling pin to roll it into a bun skin, then scoop a spoonful of Casda sauce and put it up, close it with the method of wrapping buns, and put it on the panel after it is done, gently knead it with your hands, knead it into a circle, you can eat it in summer can be wrapped in plastic wrap to prevent air drying, put it in a plastic bag, put it in the refrigerator or freeze it for a few hours, when you eat it, it is cold and cold, sweet and glutinous, and it is better than ice cream.