Following the last steamed glutinous rice, I used part of the glutinous rice to make tomorrow's breakfast-glutinous rice rolls.
For the practice of glutinous rice, please refer to the previous recipe-Glutinous Rice Love One: Xiangxiang soft cured glutinous rice, let it cool and set aside.
cured glutinous rice roll
By ElvaGoyette
Recipe Recommendations
- glutinous rice 500 grams
- Cantonese sausage 2 pieces
- flour 200 grams
- chives 4 pieces
- yeast powder 2 grams
- salt 1 teaspoon
- soy sauce appropriate amount
- spiced powder 1 teaspoon
- white granulated sugar 30 grams
Steps for cured glutinous rice roll
1
After the yeast powder is incubated with warm water, pour it into the flour; dissolve the white sugar in warm water, add a little sugar and warm water to the flour, mix well, and then cover and ferment for 2 hours.
2
Fully knead the fermented dough, then divide it into four portions, roll one portion into a 0.5 cm thick dough, and then place the cooled glutinous rice in the middle.
3
Wrap the glutinous rice with dough, dipping one end with water so that the dough will not crack when steaming.
4
Do the same for other portions. After rolling, let them leave for 20 to 30 minutes to ferment again.
5
Cut into sections and steam for about 6 minutes.cured glutinous rice roll Make Tips
Make sure to cool the steamed glutinous rice before making glutinous rice rolls. The glutinous rice is easy to ripen when it is soaked and steamed first.