How to make red bean rice balls, how to make red bean soup rice balls

Teach you how to make glutinous rice balls simple, sweet and delicious.

Preface. For glutinous rice balls, I believe that the relatives in Guangdong are no strangers, and they will eat glutinous rice balls every year during the Lantern Festival, which has always been to save trouble, just buy it in the supermarket and cook it, haha. This is the first time I have done it, and it turned out to be quite simple, and the taste was not bad.

Material. Ingredients: 200g glutinous rice flour, 170g warm water;

Excipients: 200g red bean paste and red bean rice balls.

Prepare the red bean paste.

Weigh the red bean paste and knead it into small balls.

Add 200g of glutinous rice flour to a large bowl.

Add 170 grams of hot water at about 80 degrees.

Knead into a smooth dough.

Weigh the dough and divide it into small balls.

Remove a small dough.

Press into a circle.

Wrap in the bean paste filling.

Close, round.

Put the prepared rice balls on a plate, leave some gaps, and put them in the refrigerator for freezing if you can't finish them at one time.

Put water in a pot and bring to a boil.

Add the glutinous rice balls. Cook until the rice balls float on the water. If you are worried about undercooking, you can cook for an extra 1 to 2 minutes.

Look, the delicious dumplings are ready.

Tips: 1. It is best to use hot water to mix the dough, it is easy to knead into a smooth dough, and it is not easy to crack when wrapping the filling. 2. Do not use high heat to cook glutinous rice balls, after the water is boiled, you must switch to low heat, and stir a few times with a spoon when cooking to avoid glutinous rice balls sticking to the bottom.

3. The rice balls are generally cooked in about 3 minutes, and if they are quick-frozen, do not cook them for a few more minutes. 4. If you can't finish eating the rice balls, you can freeze them.

Ingredients: Sanxiang glutinous rice flour, water, cocoa powder, pandan flavor, milk, homemade red bean paste.

Method:1Add water, cocoa powder, and pandan flavor to the glutinous rice flour and knead it into 3 different colors of dough.

2.Roll the three-color dough into long strips.

3.Row them together and pinch tightly.

4.Divide into small portions.

5.Homemade red bean paste is also divided into small portions.

6.Roll one part of the dough round and flatten.

7.Wrap with red bean paste filling.

8.Close the mouth and remove any excess dough.

9.Bring water to a boil in a pot and cook the rice balls until they float.

10.If the boiled rice balls are cooled in boiling water, the taste will be better.

11.Heat the milk and pour into the glutinous rice balls with cooled boiled water.

The practice of lotus seed lily red bean paste glutinous rice balls.

Ingredients: red beans, lilies, lotus seeds, instant rice balls, sugar (granulated sugar or brown sugar or rock sugar).

Method:1Soak the red beans in water overnight, and use the honey red beans and lotus seeds and lilies that have been used before DIY, wash them and soak them in hot water to dry them for later use.

2.Add water to the red beans and boil them directly for about half an hour, then add lilies and lotus seeds, and continue to cook until the sand bursts, add sugar to taste.

3.Add the rice balls to the boiling red bean paste and cook it (you can also cook it in hot water and add it to the red bean paste).

The above is a detailed introduction to the practice of red bean paste glutinous rice balls, when making it, it can be carried out in the above way, then when making this kind of glutinous rice balls, it is also necessary to pay attention to the collocation of ingredients, so that there will be many changes in its taste after production, and the above different ingredient selections, the red bean paste glutinous rice balls produced are also different.

How to make soup balls and red bean porridge:

1.Red beans soaked for more than two hours, or not soaked, I usually use a casserole to cook porridge, once soaked for a day and a night,,, there is not much difference.

2.Red beans and black rice into the pot, 1. If you use an electric casserole, if you want to cook a bowl, add two bowls of water, boil for two and a half hours, add red dates and wolfberries and cook for another half hour, add brown sugar to boil, about ten minutes, turn off the heat. 2. For ordinary pots, just three bowls of water, low heat for 40 minutes, add red dates and wolfberries for 20 minutes, and then add brown sugar to the boil.

3.Take another small pot, add the small rice balls taken out from the freezer after the water boils, pay attention to stir not to stick to the pan, after floating up, it is cooked, take out, it is best to ice it with cold water, the taste is better.

Ingredients: glutinous rice flour.

Red bean paste filling. Water ice milk.

Preparation of milk red bean dumplings.

Stir-fry the red bean paste over low heat, set aside to cool and set aside.

Pour an appropriate amount of glutinous rice flour, add warm water in batches, and knead into a dough.

Pull a piece of noodles down and put the palm of your hand flattened, put in the red bean paste, seal it first, and then rub the round water to boil the rice balls, and they are all floated up and cooked.

Prepare a bowl of iced milk, scoop up the glutinous rice balls with a colander and throw them directly into the iced milk, so that you won't burn your mouth when you eat them directly.

Ingredients: 200g of red beans

Milk 400ml

6 glutinous rice balls.

Brown sugar One and a half strips.

Preparation of red bean milk glutinous rice balls.

First of all, wash the red beans without soaking, take an appropriate amount of water and put the red beans into the pot to boil, boil to low heat, boil for half an hour, add brown sugar and simmer for 10 minutes, the beans are already rotten and have a rustling feeling.

Then add the glutinous rice balls and boil over high heat, the glutinous rice balls float on the noodles to prove that they are fully cooked, turn to low heat and pour in the milk and stir for 2 minutes, then you are done!

Ingredients: bai

200g of red beans, 50g of barley

Excipients: glutinous rice flour

Appropriate amount of zhi, appropriate amount of rock sugar, appropriate amount of red dao sugar.

Steps:1Wash the red bean barley and soak it for 2 hours;

2.Pour it into a pot, add an appropriate amount of water and cook over high heat;

3.Bring to a boil, turn to low heat and simmer;

4.glutinous rice flour with an appropriate amount of brown sugar;

5.Add an appropriate amount of water and knead into a dough;

6.Then knead into small balls;

7.Cook until the beans are tender;

8.Add the balls, rock sugar;

9.Cook until floating.

Tips:1Soak the beans in advance so that they are easy to cook soft.

Cook the red beans first, and then put the rice balls after the red beans are cooked, because the rice balls are processed foods and are easy to cook.

First boil the red beans, add more water, and then use boiling water to cook the rice balls, after cooking, pour out the water in the rice balls, add the red bean soup and cook for a while, and put sugar according to your taste.

Beans are more difficult to cook, so you should first boil the red beans until soft, and then put the rice balls down.

Boil the red beans first, add the rice balls after stewing, cook them again, add sugar, and they are delicious.

Put the red beans first, because the red beans have to be cooked for a longer time before they are cooked.

Red beans have health effects, red beans are flat and cool, sweet in taste, containing protein, fat, sugar, vitamin B group, potassium, iron, phosphorus, etc. Red beans can promote the activation of heart vessels and diuretic; People who are afraid of cold, low blood pressure, and easily tired can often eat red beans to improve these uncomfortable phenomena.

Preparation of red bean rice balls.

1.Soak the red beans overnight, so that they are easy to rot.

2.Put an appropriate amount of water in the pot, boil until rotten, do not pour out the boiled red bean syrup, and then put brown sugar, which is equivalent to red bean paste. It is used as a soup base for red bean rice balls.

3.After the red beans are boiled, scoop them up and put an appropriate amount of brown sugar, and the sweetness can be adjusted according to your taste.

4.Finally, put the finished glutinous rice balls in boiling water and boil them until they float, then scoop them up and put them in the red bean sugar water when they were cooked, and then you can eat them.

1. Add a bowl and a half of water to the pot, pour in the red bean paste, stir well with a spoon, and bring to a boil;

2. Turn the heat to low, add rock sugar, and when it is thick, add the lily;

3. Sit in another pot, cook the rice balls, then put them into the red bean paste pot and cook well and turn off the heat;

4. After putting it in a bowl, sprinkle with sesame peanut flour.

ps: 1. I use half a bag of red bean paste to make moon cakes, or you can use red beans to cook it yourself;

2. You can also replace the rice balls with rice cakes, which are also delicious. Rice cakes do not need to be boiled in a separate pot, they can be boiled directly with red bean paste;

3. Sesame peanut flour is mashed and mixed with fried peanuts and black sesame seeds by myself, making a lot at a time, you can make biscuits, or you can sprinkle it on milk and porridge to increase fragrance and nutrition, especially for girls.

Ingredients: 100 grams of red beans, 300 grams of glutinous rice balls;

Excipients: red bean rice balls.

1. Prepare red beans.

2. Prepare the glutinous rice flour.

3. Mix the rice balls and noodles and break them.

4 packs are ready, and when the water boils, put it in the pot

Ingredients: red beans.

50 grams of glutinous rice flour.

20 grams of excipients in water.

2 tablespoons of lotus root powder. Appropriate amount of white sugar.

Steps:1Rinse and soak the red beans overnight.

2.Add water to a rice cooker and bring to a boil for 40 minutes, if there is a pressure cooker, it will hurry up 3Add water to the glutinous rice flour and form a dough, and then knead it into a small lantern festival.

4.Put the small lantern festival into the boiled red bean soup and continue to cook.

5.The boiled Lantern Festival will float and be seasoned with a little sugar.

6.Take 2 tablespoons of lotus root powder.

7.Melt with cold water, then pour in the red bean soup and stir quickly, the red bean soup will become very thickRemove from the pan.

Tip 1: Cook red bean soup, if there are only red beans and no rice, such as black rice and rice, it is difficult to cook a sticky feeling, adding a small amount of lotus root powder can play a role in getting twice the result with half the effort, and the effect is very good;

2. Glutinous rice flour with boiling water and noodles, the dough will be softer and easier to knead;

3. Lotus root powder can not be much, an appropriate amount can be, if you pour the lotus root powder water into the red bean Lantern Festival soup, you find that it is too thick, just pour in some water and boil it slightly, and melt it, it doesn't matter.

Steps:1Soak the red beans in water for at least 24 hours (soak the day before, change the water halfway) and then boil.

2.During the time it takes to boil the red bean paste, make the rice balls. Glutinous rice flour ready.

3.Stir into a small dough with warm boiling water and knead the dough by hand.

4.Divide the dough into equal sized pieces and roll the dough round by handWhen the red bean paste is almost boiled, add rock sugar to taste.

Pour in the rolled rice balls and bring to a boil over high heat.

6.Burn until the balls come to the surface, turn off the heat and serve.

Ingredients: 1 red bean orange sugar glutinous rice flour water production method:

1. Wash the red beans and soak them in water for another 5 hours.

2. Bring water to a boil, add red beans, and boil until boiling.

3. Add the oranges, change to medium-low heat after boiling, continue to cook for 50 minutes, add sugar to taste, and turn off the heat.

4. Mix glutinous rice with a small amount of water and knead well, first take 1 5 glutinous rice dough and press it into thin slices, and put it in a pot of boiling water to blanch and mature it into kueh dough.

5. Put the cooked kuay dough and the other 4 5 raw glutinous rice balls.

6. Knead 5 until the glutinous rice dough does not stick to your hands.

7. Place 6 upside down on the countertop, continue to knead into long strips, and cut into small pieces.

8. Roll it into small rice balls with your hands.

9. Add the small rice balls to the red bean soup one by one, and when the rice balls float, you can pick up the bowl.

Production Tips: 1. Soak the red beans in water for 5 hours before cooking, which is easier to fluff. When boiling red beans or other beans, it is necessary to wait for them to be fully cooked and soft, and then add sugar before turning off the heat, otherwise it will not be easy to cook soft, time-consuming and easy to burn.

2. When kneading the glutinous rice balls, use part of the kueh balls, that is, cooked glutinous rice balls, to knead and raw glutinous rice balls, so that the rice balls are not easy to crack and scatter, and the cooked rice balls will be more elastic. If you want to add color to the glutinous rice balls, you can first take 1 3 raw glutinous rice balls and add a little food coloring to knead, and then knead well with the rest of the glutinous rice balls.

3. When boiling red bean soup, add oranges and cook to increase the aroma.

Cook for a while, add some sugar water and stir. Eating Lantern Festival is an ancient traditional Chinese festival custom, which means reunion and peace. Mostly eaten in the Lantern Festival, also eaten as a snack, generally there are a variety of fillings, among which the black sesame filling is the most, in addition to the Lantern Festival, there are also types of wine-stuffed balls.

Regarding the origin of eating Lantern Festival during the Lantern Festival, there is also an interesting legend among the folk. According to legend, the Lantern Festival originated from King Zhao of Chu in the Spring and Autumn Period.

On the fifteenth day of the first lunar month, King Zhao of Chu passed by the Yangtze River and saw floating objects on the river, which was a sweet food that was white on the outside and red on the inside. King Zhao of Chu consulted Confucius, and Confucius said"This duckweed fruit is also a sign of the Lord's revival"。Because this day is the fifteenth day of the first month, every day in the future, King Zhao ordered his subordinates to imitate this fruit with noodles, and use hawthorn to make a red filling and cook it.

Since then, eating Lantern Festival has become a tradition.

Ingredients: Ingredients: 300 grams of red beans, 300 grams of glutinous rice flour, 8 cups of water, 1 cup of warm water, a little safflower rice. 3-4 tablespoons sugar to taste.

Production method: Key tips: If you knead glutinous rice flour directly, the dough will be dry and easy to crack. A small piece of cooked powder should be blanched first, and it is easy to knead well with it together, so that the glutinous rice balls are delicious. Soak the red beans for 2 hours, add 8 cups of water and bring to a boil, then put them in a simmering pot and simmer for 2 or 3 hours (or simmer over low heat for 45 minutes).

Glutinous rice flour is kneaded with warm water to form a dough, boil a pot of water, put a little dough into hot water and boil it out, and knead it well with the original dough. Half of the dough is kneaded into small rice balls, put them in boiling water, and they can be put out when they float up, put them in the boiled red bean soup, add sugar and mix well.

Boiling the Lantern Festival: 1. First boil the water, then put down the frozen glutinous rice balls and then change the heat to low, do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them too hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, wait until the water will boil, slowly slide the rice balls down the edge of the pot, and then use a spoon to slowly stir along the edge of the pot, do not push the rice balls, because the rice balls may be pushed down.