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Today the uncle will share a simple and practical parent-child DIY recipe, glutinous rice dumplings are very similar to tangyuan, but the method is simpler than tangyuan, very suitable for children to have fun, the finished product can be made dry or wet eating, are very delicious Oh~ If there are too many glutinous rice flour in the house and don’t know what to do, or feel that the tangyuan is tired, you can try this.

This time, the uncle wants to share with you the rice balls method that does not need to be scalded, using tofu and glutinous rice flour 1:1 to make rice balls, which is also a Japanese-style glutinous rice dumpling method, every time after the winter solstice, you must eat rice balls, and use the good red bean conditioning package that can be bought in the supermarket.

Just brew hot water and immediately have a bowl of hot red bean soup with matcha sesame roasted mochi, so let’s eat it this winter! These cute glutinous rice dumplings have a gentle sweetness, they are chewy, they don’t stick to their teeth and don’t get hard the next day, the secret is not to add cold water or heated water, but tofu!

Both tender and hard tofu are OK, but I recommend using tender tofu for a more delicate chewy feel. Of course, you can also use water, which should be about 90% of the weight of flour. If you want the dough to be as hard as the earlobe, don’t add tofu or water all at once, and slowly add it to observe the state of the dough at any time. Tips for kneading the dough, put an appropriate amount of dough in the palm of the hand, make the dough firmer by holding a fist with one hand, and after going back and forth with one hand for about 3~5 times, you can gradually try to shape the dough.

Through this way, the dough can be less prone to cracks, and the unfinished dumplings can be neatly arranged, covered with plastic wrap and put in the refrigerator freezer, but because the ingredients do not add chemicals or other substances to prevent preservatives, so please eat it in a short time, after skewering the dumplings with bamboo skewers, there can be two different ways to eat, one is to eat directly, the other is to take it to bake.

The uncle recommends taking the original dumplings to the stove to hang in the air, roast them slightly over low heat, please keep flipping during the process, the slightly aromatic of the roasted dumplings, drizzle with a little soy sauce dipping sauce, sprinkle a little soybean flour as a decoration, and then accompany a cup of hot tea ~ perfect!

Ingredients: 60g glutinous rice flour, 60g tender tofu, 20g sugar, 1/4 tsp matcha powder

1: Put glutinous rice flour, tender tofu and sugar into a large bowl, directly grasp and knead into a dough, divide the dough into two equal parts. Add matcha powder to one of them and knead until smooth. Green dough and white dough, divided into 6 equal parts, a total of 12 small balls round~

2. Boil water in a soup pot, add the dumplings after the water boils, stir it from time to time to avoid sticking to the bottom of the pot. Cook until floating, then wait 1-2 minutes to remove. Immerse in cold water for 5 minutes and allow to cool. Scoop up, drain and skewers. Glutinous rice dumplings are easy to harden, adding tofu can maintain elasticity more than adding sticky rice flour, tapioca flour, it is best to eat on the same day, can also be ‘frozen’ to keep, sealed with plastic wrap, frozen can be left for 3-4 weeks, before eating room temperature natural thawing, it takes about 30-60 minutes.

3. It is delicious to eat directly, or you can dip soybean flour or peanut flour, dip in sweet soy sauce, drizzle caramel or condensed milk, spread red bean paste, and cover with salty and fragrant meat floss. You can directly wrap the original soybean flour, it is very fragrant. You can also make 2 tablespoons of soybean flour + 1 tablespoon of sugar, 2 tablespoons of black sesame seeds, and 1 tablespoon of sugar. Block brown sugar: water = 1:2, after boiling the water, add brown sugar to medium-low heat, stir constantly until thick.

Uncle tips

1. If using food coloring, the dosage should not exceed 1 drop. Because the dumplings will darken in color when cooked.

2. If you don’t use tofu, you can replace it with water that contains 90% of the flour. The texture will be slightly different.