How To Make Traditiona Hakka Glutinous Rice Ball│Recipe

Traditional hakka qiba (glutinous rice ball) is made from glutinous rice flour, sesame seeds and peanuts. Simple as it may seem, the rice balls owe their soft and chewy texture to the fresh ingredients. Another tip is to savour them as soon as they are served as the sugar in the filling will dry and harden the glutinous rice wrappers. Never keep them overnight.
Hakka Glutinous Rice Ball
Portion: 9 pcs
Wrapper 35g
The filling 15g
Wrapper:
Glutinous rice flour 120g
Cornstarch 18g
Corn oil 15g
Water 170g
The filling:
Peanuts 60g
Black sesame 50g
White sugar 50g
Dusting flour:
Glutinous flour (fried) 60g

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其實一個咁簡單既食譜都聽得出個老師真係有料 細節位例如需唔需要過篩、芝麻點樣先叫熟等等，你聽佢講解就知道佢對食材有認識、唔係求其抄網上食譜

[@Lou4Zou3]

贊同！Cannes 每次都教學，都有好多貼士，同埋有好多經驗分享。只要跟足cannes 提供嘅食譜，永無失手，阿灶次次都學到好多嘢！

[@raymondliang724]

@@Lou4Zou3 好中意睇cannes整食，希望她可以整松糕，本人非常喜欢食松糕，外面买的又甜兼放糖晶做，不健康。祈代，感谢可以睇到这个食谱

[@mandyli5681]

期待以前過年夾通心煎堆的細眼鬆糕食譜，多謝老師！

[@ylchen77]

看著你說話示範，內心平靜信服：香港粵語，穿著，髮型，化妝，干練和自信使然。我收入食譜集了。😊謝謝🙏。

[@yenc7909]

agreed

[@bennyla299]

非常多謝你教得好清楚講廣東言话.好多中国毛產講国语無,人識聽我們永远支持你

[@jenniemoi1020]

Hello and Happy New Year from USA! As a 66yo HKBCA, Hong Kong Born Chinese American, basically a “juk seng “, immigrated to America at 5yo. My Cantonese is pathetic :-{. I came across your channel and Appreciate 👏🏻and Love ❤️ your content with regard to how thorough, explicit your instructions are!!! It’s a twofer, I get to learn how to make some of my favorite dessert and improve my Cantonese 👍🏼 Please continue with more content. Thank You 🙏🏼

[@alex1994915]

好彩有睇米紙live先知你地個channel, 以前成日睇你地舊公司煮食片

[@Lou4Zou3]

多謝支持!!!

[@cccchris2243]

加一，也是昨晚睇live才發現 #爐灶 好高質💛

[@Lou4Zou3]

@@cccchris2243 多謝你欣賞同支持呀！

[@wingmok122]

谢谢你的清楚说明，尤其是每一个步骤的目的，都解说清楚。非常实用。

[@yunmuichiu2342]

老師講解清楚，細節位都好詳細👍👍👍👍，睇完好想試做🤭🤭🤭

[@gracechan3040]

老師教得好！簡單易整！👍👍👍

[@emilylam6139]

多谢你的分享，试做了，出品很好，吃剩的留着明天吃糯米滋也不会变硬👍👍

[@joanneng1202]

教得好詳細，很好。非常清晰和明確。

[@gohjeeleng2445]

谢谢老师分享软糯Q弹的客家“糯米糍” 漂亮又诱人食欲！ 👍

[@user-md5nu5dj1k]

謝謝您這麽詳細教學

[@26096313]

謝謝Cannes 老師！跟足食譜完成了！很成功很開心 ：）

[@vivian5624]

小時候外婆常常做,現在跟著你做,又可以再嘗到客家人的茶果了。

[@Userqueen1234]

今日整咗，好好味呀！多謝Cannes 老師！😆

[@issychan7447]

多謝 Cannes 教學，教得好清楚～我會試吓整ga la...

[@josephcheung1997]

真係講得好淸楚，專業導師更勁。令人佩服🙏🙏

[@yatsunpang1253]

糍粑是我的至爱，我一定会试的，多谢分享

[@peterlee2686]

成品非常漂亮，一般人都用這個方法，不一定是客家人才做吧，以前鄰居有許多客家人，她們會做茶粿，炒米餅，但未見過她們做糯米糍。

[@ye-fangteng1149]

我有同學是客家人，她家會做mua3-ji2 (即麻糬，糯米糍）。外用甜花生粉，趁溫吃，很好吃。

[@lucymary3456]

清晰，細緻，原來整糯米糍咁簡單！唔該曬Cannes師傅~😋

[@pllai8146]

感謝老師教學 謝謝你

[@ABEMANYEE]

每次睇 Cannes 示範都係一種享受

[@sitmengchue4077]

V clear instructions. So lucky I understand Cantonese and can follow you. Thank u for sharing. Freshly cooked sesame and peanuts are so fragrant!

[@shelleygao9912]

喜欢糯米糍，以前看其他视频跟着做都以失败告终。现跟着老师您的视频做，终于成功了，很开心🙏❤️😃

[@missyipyip197]

主持講得好明白清楚!本人有小小心得，就是用牛奶來開糯米粉，可用半脂奶!完成糯米糍時可加上小小[爺絲]撒在上面就更加好味!

[@ZenTea981]

Been searching for glutinous ball rice recipe lately and suddenly this morning popped up in KZbin and saw your recipe very good and healthy for organic food. Will try out your method recipe. Thank you and have great journey on your cooking channel 🙏🙏🙏🕊

[@UcanDoItEasyjob]

今日試整，好好味呀！謝謝！❤

[@beckylaw9409]

好鐘意睇Cannes師傅整嘢食！多謝你悉心教導！🙏🙏辛苦哂！💪

[@gracechan3040]

今日啱啱中午想吃，我買左黑芝麻糯米糍！學識就可以整比屋企人吃😄💕！

[@cannespo7620]

學咗以後唔使出街買😄

[@tungkiuannho8035]

客家人，有做糍粑，而且在這個氣候，這個時候，（又名十月鬧）（翻譯客家話)外婆（姐婆)年年都做糍粑，台灣也有叫糯米糍做糍粑，多謝黃小姐

[@vvlamplight]

靚姐又見你啦👍👍😋😋

[@user-md5nu5dj1k]

讚！高手在人間。

[@GOODNESS-sp4hm]

Great presentation with great tips and now I am in because you are a good caring teacher.👏🏻👍🙏

[@annfung6178]

Cannes 老師可否教我們做紫薯月餅吓 , 謝謝 Cannes 老師

[@chew5683]

谢谢老师分享真棒棒棒也非常赞赞赞糯米糍，我也来学习做看看💯👍💪😘😍🥰🙏🙏

[@meimeilow4368]

Thanks sharing your recipe in english Excellent

[@Dixsonw]

我都係睇完你地晌米紙既訪問再過黎，己訂閱，加油呀！

[@Lou4Zou3]

多謝支持

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靚女好手藝👍🎈

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相逢恨晚，之前睇米紙直播先知原來小明開咗 channel，再睇睇啲片有 Cannes 同其他嘉賓嘅食譜，高汁！Support! 加油呀！期待新食譜。

[@Lou4Zou3]

多謝你嘅支持呀! 無言感激！我哋會加油!!!

[@aliciachai4519]

老师示范教导非常仔细清楚，看后我也想学做了。感谢老师❤😊

[@sangchi9968]

好食；正！😄

[@tinalai5773]

好靚👍

[@kamsimyip4966]

多谢分享❤

[@yeeman2039]

好正👍👍👍

[@jojomark5911]

一定會做，希望有老師一半咁好就心滿意足😂

[@thomasho1365]

你已經有佢一大半😂

[@jojomark5911]

@@thomasho1365 多謝你睇得起我，我就快回港，一齊去報名跟老師學習💪

[@cannespo7620]

@@jojomark5911 等緊你😊

[@jojomark5911]

@@cannespo7620 冇問題，遲啲見🥰

[@samfunglui3615]

多謝🙏

[@user-uk8fc5hp5j]

熟粉耶! 有道好菜叫 佛跳牆 你的甜點, 神都跳了! 😄🤣

[@belaarum8918]

Makasih ilmunya 🙏🙏🙏 suatu saat saya akan mencoba untuk membuatnya

[@eyippee1804]

好多謝Cannes精準嘅指示，我掌握咗芝麻點樣為之熟咗，唔使靠估

[@pkfan5112]

Very clear explanation, thanks very much and happy year of dragon

[@junzheng1519]

阁下的客家話和我的一样。做的糍巴很好。

[@shirleylau700]

十分喜歡看你的節目，但是經常都要靜音，因為個人對背景音樂敏感，有點吃不消，幸好畫面有字幕

[@bennyla299]

非常多謝你教得好清楚你講廣東有好多中国毛產講国语無人識聽我們永遠支持你

[@shingjessica3289]

原來幾複雜， 多謝教學

[@thomasho1365]

nice .... dont know how to make it ? Thanks for teaching

[@juliachan2325]

非常感謝你! 很喜歡! 能停止音樂嗎?

[@MrKaytam]

多謝！

[@Lou4Zou3]

多謝

[@SunnyBunny1199]

如果用椰奶代替水，需要用與清水等量的椰奶，還是比清水要量多或少？

[@kakachan1197]

Cannes講得清又易明,真係教得好好

[@chinaahpek]

the chef reminds me of Helen from Love Home. I think her name is 姚瑩瑩

[@chimanwong761]

做糯米糍有用眉豆餡 , 現在市面上唔見有眉豆餡。

[@oanngavuong6854]

好彩見到您的靚靚相，不然錯過這食譜. 請問，我有糕粉，可不可以拿來當手粉，需不需要炒過？謝謝您！

[@cannespo7620]

糕粉已經熟了，可以直接用。如果放得耐，慢火炒下去除濕氣也無妨。

[@oanngavuong6854]

@@cannespo7620 謝謝您！

[@mayday0905]

請問什麼是熟粉？你講解十分清楚。😄 謝謝

[@Lou4Zou3]

熟粉=輕輕炒過，略帶金黃的粉，這個食譜裏使用的是糯米粉

[@mayday0905]

@@Lou4Zou3 thank you so much.

[@lcbinary5011]

睇完又去北河街買

[@Lou4Zou3]

邊食邊跟cannes 學整糯米糍！

[@queenbeauty6170]

感覺白芝麻好似好睇D.

[@janetfang1824]

老师教得非常好，请问您的绞拌机是什么牌子呢？

[@pooky5832]

可唔可以唔加餡，當日本年糕咁食？

[@samcatau]

請問試過只用糯米粉做

[@bonnieding-karaoke]

我可以用椰奶代替水嗎 ? 需要調整分配嗎 ? Thank you.

[@24300]

佢講野好科學🧪，好鐘意睇佢，

[@helenalim3600]

米粉梗係來支持！

[@fishfish-mt1iq]

Cannes 老師，請問那個小型磨粉機是什麼牌子呢？那裏可以買到？謝謝！

[@claw2093]

請問熟粉是材料裹炒過的糯米粉的幾多个percent? thx.

[@saphaedra]

Do you have a recipe for more liquid version of the black sesame filling?

[@austinwilliams3992]

yeah after you cook / roast the black sesame seeds and beat it into a dust add 2 tbsp of honey or 1/4 cup granulated sugar and 3-5 tbsp of coconut oil or neutral oil decision up to you and thoroughly beat in a food processer till it releases its oil and sugars or honey fully incorporated it going to more of paste then really liquidy unless you add more oil. honey acts more for cohesive purpose and youll want to chill it in the fridge 2 hours or freezer for faster it nets the same result before placing in a glutinous rice ball.

[@user-ob4tx1dk1o]

會唔會預先打好黑芝麻＆花生，對嗎？

[@jleung0717]

原來芝麻係污糟㗎一直都唔知添，Cannes 真係教得好好

[@wesleyk777]

粉不用炒嗎？

[@slpun1712]

請問糯米粉/粟粉/水，比例是多少？🙏🙏

[@anitaau8651]

你好，​​請問磨粉機在那裏買呢？

[@susanwong3725]

請問為什麼要炒糯米粉？謝謝

[@o_no_]

我係Cannes fans，好多謝你哋既努力，加油。我估你哋招募義工都可能有好多人想做架

[@Lou4Zou3]

多謝支持呀！

[@jackiechen7401]

Cannes換了新團隊嗎？

[@user-kv5oi8cb7z]

😋😋😋

[@SamLing-hn2eu]

Cannes 老師請問你是客家人嗎？ 好中意睇老師做示範，對了糯米糍家人叫佢做糍粑！睇老師示範做糯米糍有啲流口水

[@user-bk3xu6hz2v]

糯米粉最少都有低筋，沒筋性是不是用澄麵？

[@johanjulies7740]

👍👍👍

[@alexchao9750]

谢谢老师精细的讲解。请问您的搅拌器是什么牌子的呢？谢谢

[@Lou4Zou3]

磨粉機的話,是cusinart

[@ka198907]

想請問如果我想將水改椰奶 個份量要幾多阿

[@maylingyap5849]

Pls translate the ingredients to English, tq

[@victoriachua3699]

I would appreciate if the explanation is conduct in Chinese Mandarin I am. Hokkien Thanks

[@janetfang1824]

跟您学做青团，是我跟过这么多视频做得最好的一个，多谢您。请问您用的绞拌机是什么牌子呢？

[@cannespo7620]

Cuisinart spice and nut grinder

[@user-uv6ws4vn3f]

請問沒栗子油能用什麼油替代謝謝您

[@cannespo7620]

沒有特殊氣味的液體油都可以

[@tamms9774]

請問橄欖油代替粟米油可以嗎？

[@stonec8238]

我估橄欖油嘅 "青"味可能會太重.

[@choyingtse9404]

如果有份量的比例會好啲

[@Lou4Zou3]

可參考資訊欄提供的詳細文字版食譜，與及片頭 00:33 提供的食譜份量。

[@wl1659]

請問喺超市買嘅已經炒好嘅芝麻roasted sesame 仲使唔使洗完再炒一下呢？ please advise, thanks

[@cannespo7620]

仍有香氣的話可以省略，使用時可稍為壓碎更好出味

[@wl1659]

Cannes, 多謝你的回覆 已經跟你整過很多甜品 ， 謝謝

[@nooB-di5so]

淨係芝麻都ok ?😋

[@cannespo7620]

無所謂，糯米糍好百搭

[@kymyeo3157]

Hi 请问为什么有的食谱在做糯米糍没加玉米粉 而你的有加. 有加或没加玉米粉对 糯米糍皮的区别是什么？谢谢。

[@cannespo7620]

作用是降低糯米的黏性，同時也使製成品更挺身

[@hong9963]

老師把聲好好聽，不像其他教學，太嘈

[@xCodeClearx]

不止好聽，仲好温柔添！😘😘😘

[@user-dx3yq3fc8t]

😂😂😂😂😂

[@user-um6uy3ik7o]

請問我們住國外 沒有粟米粉 可以加其他粉嗎？（糯米粉有）

[@cannespo7620]

corn starch就是粟米粉，真的沒有也可以不用

[@user-um6uy3ik7o]

@@cannespo7620 老師 我理解了 用corn starch (粟米粉)香港點心常用的， 謝謝老師