貓掌湯圓【糯米現磨超彈 Q】抗拒不了的粉嫩肉球 Super Cute Cat Paw Mochi Dumplings

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糯米現磨的湯圓超軟彈Q🍡🍡🍡 還透著新鮮的米香那彈性、那柔軟感、怎麼揉都不乾裂的手感塑形包餡更是得心應手糯米粉做的真是遠遠追不上吃過現磨糯米湯圓我立刻想把以前糯米粉的方子都收起來～🤣🤣🤣 埋首就做了可愛貓掌熬一鍋紫米甜湯，暖身又補身當碗暖呼呼的湯圓端上桌熊貓先生卻搖搖頭貓毒中毒已深無藥可救矣～

糯米跟米一樣能依外形，分成長米和短米兩種。外觀細長是秈糯(長糯米)，短圓的是粳糯(圓糯米)，長糯米熟後較硬挺，黏度低，容易捏塑成形。圓糯米熟後黏性較高，有明顯的甜味，容易煮糊煮爛。做成貓掌形狀，我用長糯米。

黑糯米，也是長糯米的一種。麩皮含有天然的花青素，米芯是白色的，質地較硬實黏性比白糯米低，熬紫米甜粥是較常的吃法。

現磨糯米湯圓，最難的步驟應該是熟米糰混合生米糰的過程。由於糯米的產地品種等，影響米糰的吸水度，脫水時擠壓的力度，也會產生米糰的含水量。加入熟米糰的份量，最好在搓揉時感受米糰濕度，再決定加多少熟米糰。不然揉很久都仍是超黏手會很放棄。

生米糰吸收熟米糰的過程，非常緩慢，濕度高的米糰非常黏稠，若一次過加入所有熟米糰，混合的難度大增，沒有分次加入小丸子的米糰，我搓揉了超過 30 分鐘。最後都會成型的，就是辛苦一點，太黏手可用刮刀幫助，光滑細緻的糯米糰。米糰不需要加油，彈性極佳，超容易伸展。

現磨糯米，提升了米糰的黏性，米糰不容易裂開，特別適合造型包餡，保留糯米的香甜味，口感更柔軟有彈性。

擠出來的糯米水，可勾芡、做湯羹、杏仁茶之麻糊的基底，完全不浪費。若把糯米水放冰箱沉澱一夜，倒去表面的清水，洗出來的澱粉，倒入淺盤，70°C 風乾 1 ~ 2 小時，脫水乾燥後，用研磨機磨粉，就是家庭版的水磨糯米粉了。

冷藏的生米糰 4～5°C，水份很快被抽乾，澱粉快速老化，所以退冰後，米糰散開沒黏性。0°C以下冷凍使生米糰裡面的水份結冰，緩減澱粉老化的過程，退冰後回復柔軟。所以冷凍湯圓重新加熱後，澱粉重新糊化，質地充滿彈性就像新鮮的一樣。

但冷凍的時間過長，一般超過 2 ~ 3 個月，澱粉的水份也會慢慢被抽乾，加熱時湯圓外部煮熟但水份進不去內部，中心怎麼加熱也不會有糊化反應，形成外糊內粉，煮多久都不熟的情況。

【材料】

泰國長糯米 Thailand Long Grain Glutinous Rice 250 g
浸泡糯米的清水 Water 500 ml

【天然色素】

紅肉火龍果粉 Pink Dragon Fruit Powder 2 小匙（每 100 g 生米糰）
抹茶粉 Matcha Powder 2 小匙（每 100 g 生米糰）

【紫米粥】

黑糯米 Black Glutinous Rice 200 g
清水 Water 2 L
原蔗冰糖 Raw Cane Rock Sugar 50 g
海鹽 Sea Salt 1/8 小匙

【做法】

1. 糯米沖水一次，不要淘米和磨擦，別讓澱粉質流失太多

2. 用新的清水浸泡，最少 3 小時，推散糯米，讓糯米均勻吸收水份

3. 糯米連浸泡的水，倒入攪拌杯裡，啟動調理機，高速攪拌成細滑糯米漿，倒入綿布袋裡，雙手慢慢擠出糯米水。脫水後，剩下的生糯糰 ~ 粿脆。要求不高的，這生米糰滾圓，就可直接拿去煮

4. 喜歡 Q 彈湯圓，可以多做一步，量度生米糰的重量，取總重量的約 1 /10，滾成小丸子

5. 煮一鍋熱水，水滾後放入小丸子，小丸子浮起後，再煮約 1 分鐘熟透，撈起，煮熟的小丸子

6. 小丸子分 2 次加入生米糰，熟米糰加入生米糰，加強糯米糰的保濕性，米糰不容易老化，製成湯圓更加 Q 彈軟糯

7. 生熟米糰剛混合，很黏手是正常的，搓揉時間也會比較長，直到米糰表面光滑不黏手，分次的米糰約10分鐘就完成了。分次加入熟米糰，比較容易掌握麵糰的濕度

8. 分割米糰成 3 等份，加入不同的顏色的天然色素，可以做出很多變化

9. 取一份白色米糰做肉球基底，滾長條形，切丁。滾圓放入模具中

10. 餘下兩份米糰分別加入紅肉火龍果粉及抹茶粉，搓揉讓米糰均勻上色

11. 取一小塊粉紅色米糰，製作貓肉掌中心的形狀，滾成圓條狀，切丁，捏成扁三角形

12. 另取一小塊粉紅色米糰，滾成幼條狀，切細丁，排列在三角形肉球上面，放進冷凍庫定型

13. 利用不同的顏色米糰，也可以做成彈珠紅白湯圓，或漸層版

14. 湯圓結冰後，取出脫膜，一次做多一點，定型後放入夾鏈袋，冷凍賞味期約 1 個月

15. 冷凍湯圓不用退冰，水滾後加入湯圓，輕輕攪動，別讓湯圓黏鍋底。湯圓浮起，再煮約 1 分鐘，撈起。加入糖水或甜湯裡享用

【紫米粥做法】

1. 黑糯米沖洗一次，倒去洗過的水

2. 黑糯米、清水加入微壓電飯煲，口感會更Q，我的電飯煲可設定「雜糧粥」，1小時30分鐘後，加入原蔗冰糖及鹽，蓋好繼續熬至完成

3. 紫米粥加入抹茶寒天，貓掌湯圓，椰奶，即可享用

【小叮嚀】

天然色素米糰下鍋煮後，顏色會變淺淡一點

琉璃湯圓

黑芝麻湯圓

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The freshly ground glutinous rice tangyuan is super soft and elastic 🍡🍡🍡, exuding a fresh rice aroma. The elasticity, the softness, and the touch that doesn’t dry or crack no matter how you knead it make shaping and filling a breeze. The tangyuan made with glutinous rice flour simply can’t compare. After trying the freshly ground glutinous rice tangyuan, I immediately wanted to put away all my previous recipes using glutinous rice flour ~🤣🤣🤣~. I immersed myself in making cute cat paw shapes and simmered a pot of sweet purple rice soup, which warms and nourishes the body. When the warm tangyuan is served at the table, Mr. Panda shakes his head—there’s no cure for cat addiction!

Glutinous rice, like regular rice, can be classified into two types based on shape: long-grain and short-grain. The slender appearance is known as indica glutinous rice (long glutinous rice), while the short and round type is called japonica glutinous rice (round glutinous rice). Long glutinous rice is firmer and less sticky when cooked, making it easy to mold into different shapes. In contrast, round glutinous rice has a higher stickiness when cooked, with a noticeable sweetness, making it prone to becoming mushy or overcooked. For making the paw shape, I used long glutinous rice.

Black glutinous rice is a type of long glutinous rice. The bran contains natural anthocyanins, while the rice core is white, with a firmer texture and lower stickiness compared to white glutinous rice. Cooking black rice as sweet porridge is a common method of preparation.

The most challenging step in making fresh glutinous rice dumplings is the process of mixing cooked rice dough with raw rice dough. Due to factors like the variety and origin of the glutinous rice, the dough’s water absorption capacity is affected, and the amount of pressure applied during dehydration will also determine the moisture content of the dumplings. It’s best to feel the dough’s moisture while kneading to decide how much cooked rice dough to add; otherwise, if it remains overly sticky after a long knead, one might feel like giving up.

The process of raw rice dumplings absorbing cooked rice dumplings is very slow; the high humidity makes the rice dumplings very sticky. If all the cooked dumplings are added at once, mixing becomes much more difficult. Without adding the small dumplings in batches, I kneaded for over 30 minutes. In the end, it can still take shape, it just requires more effort. If it gets too sticky, you can use a spatula to help achieve smooth and delicate glutinous rice dumplings. There is no need to add oil to the dumplings, and they have excellent elasticity, making them very easy to stretch.

Using freshly milled glutinous rice enhances the stickiness of the rice dumplings, making them less likely to crack, which is especially suitable for shaped and stuffed varieties. It preserves the sweet aroma of the glutinous rice and results

The squeezed glutinous rice water can be used as a thickening agent, as a base for soup or almond tea, ensuring nothing goes to waste. If the glutinous rice water is left in the fridge to settle overnight, the clear water on top can be poured off. The remaining starch can be placed in a shallow dish and dried at 70°C for 1 to 2 hours; once dehydrated, it can be ground into powder using a grinder, resulting in homemade water-milled glutinous rice flour.

When refrigerated at 4–5°C, fresh rice dumplings quickly lose moisture, and the starch ages rapidly, resulting in the dumplings becoming loose and non-sticky after thawing. Freezing below 0°C causes the moisture inside the dumplings to freeze, slowing down the starch aging process, allowing them to regain softness after thawing. Therefore, when frozen tangyuan are reheated, the starch gelatinizes again, and the texture becomes elastic just like that of fresh dumplings.

If the freezing time is too long, generally exceeding 2 to 3 months, the moisture in the starch will gradually be drawn out. When heated, the outside of the rice balls will cook, but the moisture cannot penetrate the inside. No matter how long the center is heated, there will be no gelatinization reaction, resulting in a situation where the outside is mushy while the inside remains powdery, unable to cook regardless of the duration.

【Ingredients】

Thailand Long Grain Glutinous Rice 250 g
Water 500 ml

【Natural Pigments】

Pink Dragon Fruit Powder 2 tbsp for 100 g Dumplings Dough
Matcha Powder 2 tsp for 100 g Dumplings Dough

【Black Glutinous Rice Congee】

Black Glutinous Rice 200 g
Water 2 L
Raw Cane Rock Sugar 50 g
Sea Salt 1/8 tsp

◤Instructions

❶Rinse the glutinous rice once, do not wash or rub it, and avoid letting too much starch wash away.

❷Soak in fresh water for at least 3 hours, stirring the glutinous rice to allow it to absorb the moisture evenly.

❸Pour the water used to soak the glutinous rice into a mixing cup, turn on the blender, and blend at high speed until it becomes a smooth glutinous rice batter. Pour it into a cloth bag and slowly squeeze out the glutinous rice water with both hands. After dehydration, what remains is raw glutinous dough ~ crispy rice cake. For basic requirements, simply roll the raw rice dough into balls and they can be directly taken to cook.

❹If you like chewy dumplings, you can take an extra step by measuring the weight of the raw rice balls and taking about 1/10 of the total weight to roll into small balls.

❺Boil a pot of water, once the water is boiling, add the small meatballs. After the meatballs float, cook for about 1 more minute until fully cooked, then remove the cooked meatballs.

❻Maruko adds raw rice flour in two stages; cooked rice flour is added to the raw rice flour to enhance the moisture retention of the glutinous rice dough, preventing it from aging easily, making the tangyuan more Q-tender and chewy.

❼It’s normal for freshly mixed rice dough to be sticky, and the kneading time will be longer until the surface of the dough is smooth and not sticky; the dough can be completed in about 10 minutes when added in portions. Adding cooked rice dough in portions makes it easier to control the moisture of the dough.

❽Divide the rice balls into 3 equal portions, adding different colors of natural pigments to create many variations.

❾Take a portion of white rice balls as the base for meatballs, roll into a long shape, and cut into cubes. Roll into a ball and place into the mold.

❿The remaining two rice balls are respectively mixed with red-fleshed dragon fruit powder and matcha powder, kneaded to make the rice balls evenly colored.

⓫Take a small piece of pink rice dough, shape it into the center of a cat paw, roll it into a cylindrical shape, dice it, and pinch it into a flat triangle.

⓬Take another small piece of pink rice dough, roll it into a thin strip, cut it into small dice, and arrange it on top of the triangular meatball, then place it in the freezer to set.

⓭Using different colors of rice dumplings, you can also create marbled red and white glutinous rice balls, or a layered version.

⓮After the tangyuan have frozen, remove them from the mold. Make a larger batch at once, shape them, and then place them in a ziplock bag. The shelf life in the freezer is about 1 month.

⓯Frozen rice balls do not need to be thawed; add them to boiling water, gently stirring to prevent sticking to the bottom of the pot. Once the rice balls float, boil for about 1 minute before retrieving them. Enjoy them in syrup or sweet soup.

◤Black Glutinous Rice Congee

❶Rinse the black glutinous rice once and drain the washed water.

❷Black glutinous rice and water are added to the rice cooker; the texture will be more chewy. My rice cooker can be set to “mixed grain porridge.” After 1 hour and 30 minutes, add raw cane rock candy and salt, cover, and continue simmering until completed.

❸Add matcha agar-agar, cat paw glutinous rice balls, and coconut milk to the purple rice porridge, and it’s ready to enjoy.

◤Tips