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Glutinous Rice Balls (Ronde)
Glutinous Rice Balls (Ronde)

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Foods made from whole grains are excellent for a quick snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. When you require a fast snack food on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than refined grains found in white bread.

A large selection of quick health snacks is easily available. When you make the determination to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to glutinous rice balls (ronde) recipe. You can have glutinous rice balls (ronde) using 13 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Glutinous Rice Balls (Ronde):
  1. Provide Gloutinous balls:
  2. Get 100 g flour
  3. Prepare 2 tbsp rice flour
  4. Get Salt
  5. Take Water
  6. Prepare Food coloring
  7. You need Filling:
  8. You need 30 g unsalted peanut (roasted)
  9. Provide Salt & sugar
  10. Get Soup:
  11. Use Unpealed ginger and red ginger (grilled)
  12. You need Rock sugar
  13. Take Water
Instructions to make Glutinous Rice Balls (Ronde):
  1. Roast unsalted peanut and when it cools, sprinkles some salt.
  2. Grill the unpealed ginger and red ginger. Then smash until it crack. Bring them to boil. Put some rock sugar in the soup.
  3. (While waiting for the soup to be boiled) Mix flour and rice flour and a pinch of salt with water until it's dull. If you'd like to get pink balls, drop 1 or 2 red food coloring in the dough.
  4. Make a ball with any size you want (to avoid stickiness, don't forget to always sprinkle your hands with flours).
  5. Grind the salted roasted peanut, mix with sugars and taste as preference. (I made small of peanut balls before they were put inside the glutinous balls).
  6. Put the peanut balls into the glutinous rice balls. Then, bring them to boil (floating).
  7. Pour the ginger soup into the the balls.

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