Homemade Glutinous Rice Balls (Cheese Cranberry Version)

Flavor: Sweet and Sour; Cooking Method: Boiling; Time: One hour; Difficulty: Moderate.

Detailed Steps for Making Homemade Glutinous Rice Balls (Cheese Cranberry Version)

Pre-fry the peanuts with a little oil in advance~

Peel and crush the peanuts for later use~

Similarly, fry the pine nuts with oil and set aside~

Chop the dried cranberries~

Fry the mixture of all-purpose flour and glutinous rice flour until slightly golden and set aside~

Melt the butter using a double boiler~

Completely mix and blend the fried flour, cranberries, black sesame seeds, pine nuts, crushed peanuts, and honey~ Add sugar if you prefer it sweeter~

Enclose a portion of shredded cheese in the filling~

Roll into ball shapes~

Place glutinous rice flour in a large container, with more glutinous rice flour~

Place the filling balls in and roll them in the glutinous rice flour like sieving flour~

Pause when the surface becomes dry~

Prepare some water, dip the rice balls for 3-5 seconds, then gently lift them out, avoiding applying too much force~

Continue rolling in the glutinous rice flour~

Repeat this process 5-10 times, depending on how thick you want the skin to be~ Roll fewer times for thinner skin and more times for thicker skin~

Excess rice balls can be frozen~

Boil water in a pot, then reduce to medium heat and add the rice balls~

After half a minute, gently stir the water with a spoon to allow the rice balls to move~

Cook until the rice balls float, indicating they are cooked~