Traditional Chinese Glutinous Rice Ball: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Tangyuan (Sweet Rice Ball). This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1765 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Ningbo lard dumplingsRaw material formula 500g glutinous rice, 125g lard suet, 150g adzuki beans, 5g sugar-osmanthus, 30g black sesame, 450g white sugarPreparation method1. First, wash the rice clean, then soak it in water, grind it into rice slurry with water, put it into a cloth bag, tie it tightly, press out the water, and rub it to loosen it. Then divide into several portions, add appropriate amount of water, knead evenly, roll into thick strips, and cut into 50 portions.2. Black sesame seeds must be pure and fresh. When making, they must be washed, drained, fried, pounded, and sifted to remove the skin. …
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