Risotto, soy milk, fried dough sticks and flatbread are called the “Four King Kong” of Shanghai traditional breakfast. Among the “Four King Kong”, the most memorable one is the glutinous rice ball group. This is also a quick-handed type of breakfast. The rice is cooked the next night, the materials are prepared, and the next morning, the heat is up. It is OK to pack all the ingredients together, and it can be done in two or three minutes.
Prepare the ingredients, part of the cooked black sesame seeds into black sesame powder, mixed with white sugar
Glutinous rice and rice (2:1 ratio), washed and soaked for two hours, cooked into rice cooker into rice (note that the amount of water is less than usual cooking)
Take a plastic wrap, spread it out and sprinkle black sesame seeds in the middle.
Use a spoon to dip the cold water to prevent sticking. Knead a group of rice onto the plastic wrap and spread it tightly with a spoon.
Sprinkle a layer of white sugar on the rice with black sesame powder
Spread a layer of fluffy pine
Finally, put half of the fritters in the middle
Pick up the wrap and roll it up, squeeze it tightly, and a spindle-shaped glutinous rice ball is ready.
1. The ratio of glutinous rice and rice is 2:1, so the taste is not too sticky. It is best to soak for two hours before cooking. The amount of water is less than that of cooking rice. 2. Spoon the glutinous rice in the cold water, so that the rice will not stick to the spoon when the rice is cooked. 3. Use a little force when rolling up, otherwise it will spread easily when you eat. 4. Glutinous rice is more difficult to digest. Don't eat too much at a time. Just do a little bit better. 5. If you like sweet mouth, you can refer to the materials I use. For those who like salty mouth, they can be replaced with ingredients such as snow mustard.