Q弹软糯！自制红枣枸杞小汤圆，零失败无酒酿配方，海外也能做出妈妈烧的小圆子味How to Make Mini Chinese Rice Balls (Tangyuan) from Scratch

大家好！ 👋 今天做一碗冬天必备的养生甜品：红枣枸杞小汤圆（小圆子）！
​这款汤圆没有加酒酿，汤底清甜滋润，来自红枣、红糖和糖桂花的完美融合。更重要的是，视频里我手把手教你：
​🌟 视频看点：
• ​从零自制小汤圆： 分享糯米面团的黄金比例，教你做出Q弹软糯的小汤圆！
• ​无酒酿也超好吃： 红糖和桂花的搭配，让汤底香气浓郁，口感更纯粹，全家老少都适合！
• ​汤圆保存秘籍： 告诉你做多了的小汤圆如何完美冷冻保存，下次直接煮，超方便！

用料
糯米饭：100g
开水：65g
枸杞：10g
红枣：12g
红糖：1勺
桂花糖：2勺
干面粉：适量

做法
第1步：糯米粉中加入开水，用筷子快速搅拌，用手使劲揉挤按压，小心烫手，如果糯米粉有点湿可以适当再加一点点糯米粉；糯米粉有点干可以再少量加一点开水；总之，开水不要一下子倒入糯米粉中，遵循少量多次加进去；
第2步，将糯米粉揉成光滑，柔软且不粘手的面团；
第3步，将揉好的面团等份分成4份，随后都揉成长条，再用刀切成小粒，4个面条可以并列排好一起切成小粒；
第4步，为了防止做好的小汤圆黏连，把小汤圆放干面粉里面滚一下，如果做的比较多的朋友，在小汤圆滚完干面粉后装入保鲜袋放入冰箱冷冻即可；
第5步，烧点开水，水开后放入小汤圆，去过核洗干净的红枣，还有洗干净的枸杞，红糖和糖桂花，汤圆煮到浮起来就可以捞出了；

小贴士
1、不同牌子的糯米粉吸水性不同，所以加水按照少量多次加入的原则，糯米粉揉到光滑不粘手就是揉好了；
2、如果一次做的比较多，揉好的面团可以先放保险袋，揉多少拿多少，直到都做完，这样可以避免面团水分流失，防止干裂；
3、如果想要加酒酿，等汤圆煮的浮起来后再加，然后再煮1分钟左右就可以了；

✨ A Chinese Traditional Winter Dessert — Glutinous Rice Balls(Tangyuan) with Red Dates & Goji Berries!
Soft and chewy rice balls in a fragrant brown sugar osmanthus soup — sweet, cozy, and full of comfort.
Learn to make this traditional Chinese treat from scratch, mix the perfect soup base, and store it easily for next time! 💛

🌟 Highlights:
• Homemade Glutinous Rice Balls: Learn the perfect water-to-flour ratio to make soft, chewy rice balls from scratch!
• No Rice Wine Needed: The combination of brown sugar and osmanthus makes the soup rich in flavor and pure in taste — great for all ages.
• Storage Tips: Learn how to freeze extra rice balls properly so you can cook them anytime — quick and easy!

Ingredients
Glutinous rice flour: 100g
Hot water: 65g
Goji berries: 10g
Red dates: 12g
Brown sugar: 1 tbsp
Osmanthus syrup: 2 tbsp
Dry flour (for dusting): as needed

Instructions
Step 1: Add hot water gradually to the glutinous rice flour. Stir quickly with chopsticks, then knead with your hands (be careful, it’s hot!). If the dough feels too wet, add a bit more flour; if it’s dry, add a little more hot water — always add water slowly and in small amounts.
Step 2: Knead until the dough is smooth, soft, and non-sticky.
Step 3: Divide the dough into 4 portions, roll each into a long strip, then cut into small pieces. You can line up the strips and cut them together for even size.
Step 4: To prevent the mini rice balls from sticking together, roll them in some dry flour. If you’ve made a large batch, coat them with flour, place them in a ziplock bag, and freeze for later use.
Step 5: Bring water to a boil. Add the rice balls, pitted red dates, washed goji berries, brown sugar, and osmanthus syrup. Cook until the rice balls float to the top — then they’re ready to serve!

Tips
1、Different brands of glutinous rice flour absorb water differently, so add water gradually until the dough is smooth and non-sticky.
2、If making a large batch, keep unused dough in a ziplock bag to prevent it from drying out and cracking.
3、If you want to add sweet fermented rice, add it after the rice balls float, then cook for about 1 more minute.

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