The weather is too cold and the indoors in Hunan are only a few degrees Celsius, so steaming steamed buns has become a painful thing. Sometimes the dough does not rise all day, so during this time, breakfast can only find another way. My son likes to eat glutinous rice food. The glutinous rice food can replenish the body’s righteousness. After eating, the whole body heats up. It has a good protection against cold and nourishment. It is especially suitable for winter eating. But in daily life, I finds that many people dare not eat more glutinous rice and glutinous rice food. They think glutinous rice difficult to digest. This is really wrong! The starch contained in glutinous rice is amylopectin. Compared with the amylose in rice and white noodles, the digestion speed is much faster. Then why are some glutinous rice products not easy to digest? This has a lot to do with the practice of glutinous rice food. Traditional glutinous rice products are usually glutinous rice balls and rice dumplings, which are rich in oil and sugar. And whether it is glutinous rice balls or rice dumplings, almost all use animal fats, mostly saturated fatty acids, so it is really not easy to digest. This is not a problem with glutinous rice itself. Another is that glutinous rice food is more digestible when eaten hot than cold. So when everyone eats glutinous rice food, try to keep it hot. I added a lot of lotus root puree to it, so the taste is refreshing and soft, and people can’t stop eating. Friends who like to eat glutinous rice must try it. Winter is the best time to eat lotus root. It has the effects of nourishing yin and clearing heat, moisturizing dryness and quenching thirst, and soothing the mind. The refreshing taste can relieve the greasiness of glutinous rice, and it is particularly refreshing to eat. It can also promote the digestion of glutinous rice food, a very classic match.
How to make glutinous rice and lotus balls?
Prepare all the ingredients.
After the glutinous rice is washed, there is no need to soak it. Add an appropriate amount of water, put it in a steamer, and steam it into glutinous rice.
When steaming glutinous rice, we can process the lotus root. Use a tool to wipe the lotus root into puree. If you don’t have a tool, just chop it with a knife. It’s slightly grainy and more refreshing.
Mix the steamed glutinous rice and lotus root puree and knead it by hand.
When tapioca starch is added, the steamed taste of tapioca starch is better. It is more vigorous. If not, use sweet potato starch instead.
Add chopped green onion and salt, and adjust the batter to a dry and wet state by hand. If it is too soft, it is not easy to shape, and it will not be beautiful when steamed. You can slightly increase the amount of tapioca starch.
Put a little oil on your hands to prevent sticking, take a ball of glutinous rice lotus root paste and squeeze it slightly, put it in the palm of your hand and arrange it into a ball. Put all the balls on a greased plate, and steam for 10 minutes. It can be served. Eat it while it’s hot. If you don’t finish eating it once and let it cool, it will become hard, and steam it again and it will become soft.
Glutinous Rice and Lotus Balls
- 200 g sticky rice
- 200 g lotus root
- 150 g tapioca starch
If your child likes to eat sweets, you can also make them as sweet desserts. Making such a special snack or dessert during the New Year will definitely become the focus of the banquet! The amount of flour should be adjusted according to the dry humidity of the glutinous rice. If it is too thin, add a little more. If the glutinous rice is dry, add less flour. Hope you enjoy your glutinous rice and lotus balls.
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