Osmanthus Fermented Rice Sweet Rice Balls
Vibrant in color, with a lingering aroma that stays on the palate.
Ingredients
Peanut powder
90 g
Glutinous rice flour (for filling)
90 g
Pork fatback
60 g
Fermented rice
1 tbsp
Osmanthus paste
1/2 tbsp
Salt (Group A)
1 tsp
Fine white sugar (Group A)
100 g
Maltose (Group A)
60 g
Glutinous rice flour (for sweet rice balls)
540 g
Starch (for sweet rice balls)
60 g
Instructions
1
Preparing the Pork Fatback
Peel the pork fatback, mince it, and place it in a glass bowl.
2
Making the Filling
Add Group A ingredients, and mix by hand until a paste forms.
3
Mixing the Filling
Add peanut powder and mix well, then adjust the consistency with glutinous rice flour.
4
Cutting Filling Pieces
Press firmly into flat blocks, first cut into long strips, then cut into 1.5 cm cubes and set aside.
5
Preparing the Coating Flour
Mix glutinous rice flour and starch, sift evenly, and pour into a bamboo basket; arrange the filling pieces in a colander, dip into water, and quickly remove.
6
Rolling the Sweet Rice Balls
Spread the filling pieces in the bamboo basket, shake the basket so the filling rolls in the flour and is evenly coated. Take out, arrange in a colander, quickly dip into water for a second rinse, then immediately remove. Place in a bamboo tray and shake to coat with more flour. Repeat the shaking and rinsing steps until the sweet rice balls reach the desired size.
7
Cooking and Plating
Place the rolled sweet rice balls in boiling water, turn to low heat and cook until they float. Turn off the heat after 1 minute, remove and place in a bowl. In another pot, bring water to a boil, add fermented rice and osmanthus paste, then pour into the bowl.
