Glue pudding

Abstract

The invention provides a glue pudding. The filling of the glue pudding is obtained by frying salad oil. Due to the low melting point of the salad oil, after the glue pudding with the filling is cooked thoroughly, the filling is still viscous and non-stiff in water at about 0 DEG C, thus the glue pudding is suitable for people to eat in an iced condition in summer.

Description

technical field [0001] The invention relates to the field of food, in particular to a glutinous rice ball. Background technique [0002] The Lantern Festival is a traditional festival in my country, and there is a folk custom of eating glutinous rice balls on the Lantern Festival, which means reunion. Tangyuan is one of the traditional snacks in my country. It is generally boiled and eaten while it is hot. It is more suitable for eating in winter. The eating method is simple, and it is not suitable for eating iced in summer. The existing glutinous rice balls use black sesame, peanuts, nuts, white granulated sugar, quick-frozen oil, etc. as the main raw materials to make fillings, and use glutinous rice flour to add water to make the dough. After soaking the skin for a long time, the surface is not smooth and easy to fluff. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a kind of glutinous rice balls, and the prepared ...

AI Technical Summary

Problems solved by technology

Tangyuan is one of the traditional snacks in our country. It is generally boiled and eaten while it is hot. It is more suitable for eating in winter. The eating method is single, and it is not suitable for eating iced in summer.

The existing glutinous rice balls use black sesame, peanuts, nuts, white granulated sugar, quick-frozen oil, etc. as the main raw materials to make fillings, and use glutinous rice flour to add water to make the dough. After the skin is soaked for a long time, the surface is not smooth and easy to fluff