Orange Glutinous Rice Cake | Chinese Dessert Recipe

Glutinous Rice Cake is a traditional Chinese dessert made with glutinous rice flour. In addition to the bean paste filling, more fruits are now used as filling. Compared with the traditional Glutinous Rice Cake, the method is simpler and more modern. The soft glutinous crust is wrapped with fresh and sweet fruits, which tastes better. Today I will share with you a particularly simple Orange Glutinous Rice Cake. The orange filling is particularly delicious. Let’s take a look at the specific method.

Ingredients:

160g glutinous rice flour, 30g white sugar, 200g milk, 8 sugar oranges, shredded coconut stuffing

Cooking steps:

1. Mix the glutinous rice flour and white sugar evenly, add 200 grams of milk to the glutinous rice flour, stir the milk and glutinous rice flour into a thick batter, and wait 15 minutes for the glutinous rice flour and milk to fully blend.

2. The batter is best filtered through a sieve. Cover the plastic wrap, put it in a steamer, and steam for about 25 minutes. Turn off the heat until the glutinous rice flour is transparent (see the picture below).

3. You can make fillings during steaming. After cleaning the granulated oranges, peel the skin for later use.

4. Steamed glutinous rice balls, knead evenly when there is still heat, and then take about 40 grams of glutinous rice balls, press flat with your hands, put a granulated orange on it.

5. Then pinch the seal tightly. The steamed glutinous rice balls will stick to your hands. It is recommended to wear gloves or put some oil on your hands.

6. Put the wrapped Orange Glutinous Rice Cake into the coconut and roll it. If there is no coconut, you can use cooked dry glutinous rice flour, which has the same effect and prevents sticking.

7. In the same way, make all the glutinous rice balls. The ingredients are particularly simple and the method is very simple too. The Orange Glutinous Rice Cake is amazing.

Tips:

1. Mix the batter and let it stand for 15 minutes, so that the milk and glutinous rice flour are fully gelatinized.

2. The batter is best filtered under a sieve, so the steamed glutinous rice ball is more delicate.

3. It is best to stir in the middle when steaming the batter to save the steaming time. Generally, the steam can be turned off until the glutinous rice ball is transparent.

4. The fruit filling can be changed to my favorite. I have made mango and strawberry but still think that the sweet orange is the best.

5. Coconut is to prevent sticky rice balls from sticking. If there is no coconut, you can fry a little glutinous rice flour first. The effect is the same.