How to make delicious, chewy, sweet, and tender salty glutinous rice balls that won’t harden

How to make salty stuffed water-floating cake

• 1

  Prepare the ingredients

  First, you need to cut the sausage into small cubes. Then, place a pan on the stove, heat the pan over medium heat, and add 40g of black sesame and 40g of white sesame, toasting them evenly for about 10 minutes over low heat, then put them into a mortar and grind until slightly fine.

  

  

  

  
• 2

  Make the filling

  Return the sesame seeds to the pan and add 1 spoon of sugar, then stir evenly over low heat.

  Next, add the sausage and 1 teaspoon of Mai Que Lo wine, stir for about 2 minutes, then add 20g of glutinous rice flour and 10ml of water into the pan and mix well.

  Turn off the heat, then wear food gloves to knead the filling mixture until it is well combined and form into round balls of desired size.

  

  

  

  
• 3

  Make the cake dough

  Mix 220g of glutinous rice flour with 70ml of warm water at 70 degrees Celsius in a bowl, remember to add water gradually into the flour and knead it until it forms a smooth, sticky dough that doesn’t stick to your hands. Then, cover the bowl with a damp cloth to let the dough rest for about 30 minutes.

  Note:

  • When kneading the dough, be careful not to use water that is too hot as it will cook the flour. You can use a dough mixer if working with a large quantity.
  • When adding water to the dough, do so gradually and do not pour it all at once. Depending on whether the flour has been ground for a long time or recently, you can adjust the amount of water accordingly.

  

  
• 4

  Cook the syrup

  Place a pot of 800ml of water on the stove, bring to a simmer, then add cinnamon, sliced red apples, 10g of Taiwanese brown ginger sugar, and 70g of rock sugar to dissolve. When the water boils, reduce the heat to low and skim off any foam.

  

  

  

  
• 5

  Shape the cake

  After the dough has been rested for enough time, take it out and divide it into small pieces, flatten it, and place the prepared filling inside, then roll the dough to completely cover the filling. Remember to roll the dough tightly so that the dough completely envelops the filling, preventing air from getting in.

  Note: During the process of shaping the cake, if the dough becomes dry, you can hold the flattened piece of dough over the steam from the boiling syrup to soften the dough again, making it easier to shape the cake.

  

  

  
• 6

  Cook the glutinous rice balls with salty filling

  Drop the dough balls that have been filled into the pot of syrup, dropping them in as you shape them. After about 10 minutes, the dough will be cooked and float to the surface.

  Continue to boil the glutinous rice balls for another 10 minutes until you see the outer dough becomes translucent, soft, and smooth, indicating they are cooked and can be served hot.

  

  
• 7

  Final Product

  The sweet syrup is fragrant thanks to high-quality sugars, with a light hint of cinnamon and appealing red apple. The water glutinous rice cake is a deep yellow color, large, round, and smooth, making it very eye-catching.

  A gentle bite of the water glutinous rice cake will immediately let you feel the blend of sweetness from the syrup and the savory filling, which is both fragrant and chewy, creating a unique taste. Overall, it creates a novel combination that is incredibly perfect, from aroma to flavor.