Pan-Fried Glutinous Rice Balls (煎湯圆)

This is a less common way to prepare traditional Chinese glutinous rice balls, which are usually boiled and served in a sweet soup. Pan-frying adds a delightful crispy texture to the outside while keeping the inside soft and gooey.

Print Recipe Pin Recipe

Course Dessert

Cuisine Chinese

Ingredients

For the Glutinous Rice Balls:

200 g glutinous rice flour
About 120ml warm water adjust as needed
Optional fillings: sweet red bean paste black sesame paste, or peanut butter

For Pan-Frying:

2 tablespoons vegetable oil
Optional: sugar or honey for coating

Instructions

Make the Dough:

In a large mixing bowl, gradually add warm water to the glutinous rice flour while stirring, until a soft dough forms. The dough should be pliable and not sticky. Adjust the water as necessary.

Prepare the Fillings:

If you choose to use fillings, prepare them in advance. You can use pre-made red bean paste, black sesame paste, or even just a dab of peanut butter for each ball.

Form the Glutinous Rice Balls:

Divide the dough into small portions, about the size of a ping pong ball.
Flatten each portion in your palm, place a small amount of filling in the center, and then carefully wrap the dough around the filling. Seal and roll it into a smooth ball. Ensure there are no cracks so the filling doesn't leak out during cooking.

Pan-Fry the Glutinous Rice Balls:

Heat the vegetable oil in a non-stick frying pan over medium heat.
Place the glutinous rice balls in the pan, leaving some space between them to avoid sticking.
Fry until the bottom of the balls turns golden brown, then gently flip them to brown the other sides. The entire process should take about 8-10 minutes. Be gentle when turning the balls to keep their shape.

Optional Sugar Coating:

If you like a sweet exterior, sprinkle some sugar or drizzle honey over the glutinous rice balls during the last minute of cooking. This step is optional but adds a nice caramelized flavor.