VI
EN
How to make glutinous rice balls with auspicious meanings for the Cold Food Festival.
Sweet potatoes are commonly eaten boiled or baked for their sweet, nutty, and fragrant flavor. Recently, sweet potatoes have also been used as a unique ingredient in baking, taking advantage of the beautiful colors from different varieties (purple, yellow, red) and adding sweetness and richness to the dish.
With the Cold Food Festival approaching, why not try something new and refreshing with the traditional glutinous rice balls in sweet potato dessert using the recipe below?
Ingredient:
- 2 yellow sweet potatoes
- 2 purple sweet potatoes
- 150g glutinous rice flour
- A small amount of pork fat (or cooking oil), brown sugar, sesame seeds, peanuts
Making:
Step 1: Wash the sweet potatoes thoroughly, then boil them until cooked. Roast the peanuts until golden brown, remove the shells, and crush them. Add water to the glutinous rice flour, knead until smooth, and then roll into balls.
Step 2: Add brown sugar, sesame seeds, peanuts, and lard to a bowl and mix well to make the filling.
Step 3: After cooking the sweet potatoes, peel them and mash them into two parts: purple and yellow. Then, add the flour and mix well to make the glutinous rice cake wrappers. If the sweet potato mixture is too dry, you can add a little water to make the wrappers softer and more pliable.
Step 4: Take a small amount of white and purple dough, mix them together, and roll into a ball. While rolling, make sure the white and purple dough mixes together to create the marbled pattern shown in the picture; this will make the glutinous rice ball look more attractive and beautiful. Flatten the ball with your hands, place the filling in the center, and roll it into a ball again. Repeat the same process with the yellow balls.
Step 5: Bring the water to a rolling boil, then add the glutinous rice balls one by one. When the balls float to the surface, remove them and place them in a bowl of cold water to prevent them from sticking together. At the same time, depending on your taste, add a little sugar and a few slices of ginger to the broth, then bring it to a boil. Finally, add the cooked glutinous rice balls to create a delicious and visually appealing three-color glutinous rice ball soup.
The three-colored glutinous rice balls have a fragrant aroma of glutinous rice flour, a sweet and nutty taste of sweet potato, blended with the rich flavor of peanuts, making them delicious and unique. The white of the flour, interspersed with the yellow and purple of the sweet potato, makes the rice balls even more visually appealing and attractive.
If you prefer a sweeter taste, you can add sugar to the slightly thickened broth, along with some shredded ginger, roasted sesame seeds, and coconut milk to create a Southern-style glutinous rice dumpling dish: sweet and creamy.
