Fried glutinous rice balls

Name: Fried glutinous rice balls
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste glutinous rice balls; 1 piece Egg; to taste Bread crumbs; to taste Edible oil

Glutinous rice dumplings par-boiled, chilled, then double-coated in egg wash and breadcrumbs and fried until shatteringly crisp outside with a molten, chewy center.

10 minNewMedium Snacks Deep-fry Sweet

Instructions

1
Put the glutinous rice balls into boiling water, gently push them with the back of a spoon to prevent sticking, and cook quickly over high heat.
2
When it's about 80% cooked, turn off the heat and take it out.
3
Prepare a bowl of cold water. The cooked glutinous rice balls need to be dipped in cold water. At first, the rice balls will float on the surface; wait until all the steam dissipates, and the rice balls will sink.
4
Coat the glutinous rice balls with a layer of egg wash.
5
Coat it with breadcrumbs, then dip it in the egg mixture, and coat it with another layer of breadcrumbs.
6
Tangyuan coated with two layers of breadcrumbs will be noticeably rounder.
7
After coating all the tangyuan with two layers of breadcrumbs, set them aside for later use.
8
Heat the oil to 40% hot, put the glutinous rice balls into the pot one by one, and take them out when the surface is golden and slightly crispy, which takes about 30 seconds.
9
Finished product image.
10
Finished product image.