Just after the winter solstice, it is traditionally custom to eat glutinous rice balls, which symbolize reunion, reunion and ageing. However, a filling of glutinous rice balls is as high as 70 calories. A nutritionist recommends the Hakka dessert "Cow", which is also made of glutinous rice. "Wen Shui", eating a bowl to warm the body in cold weather can also avoid the burden of health, and eat more at ease!
The stuffed glutinous rice balls are high in sugar and saturated fat and should not be eaten too much
Zhuang Yiping, a nutritionist at Tiansheng Hospital, pointed out that in recent years, in order to make the filling of the glutinous rice balls on the market have a mellow and rich quicksand taste, in addition to using a lot of refined sugar, they also add Saturated fats such as butter, lard, and palm oil are not ideal for people who need to control blood sugar and blood lipids.
Niu Wen Shui is a traditional Hakka dish named after the image of "cow playing with water" in the farmland. Zhuang Yiping said that Niu Wen Shui is made of glutinous rice like glutinous rice balls, but only a small amount of brown sugar ginger juice is dipped in it. Compared with traditional sweet glutinous rice balls together with sugar water, the intake of refined sugar can be reduced by more than 60%.
Old ginger and sesame are good for vascular health
Zhuang Yiping explained that the use of old ginger in Niuwen Shui contains special pungent phytochemicals, which can promote blood circulation and have the effect of repelling cold; Saturated fatty acid, and is a prototype food, good for cardiovascular health.
In addition, Zhuang Yiping also suggested improving the traditional practice, adding sugar-free soy milk or fresh milk to the glutinous rice balls, or as a base to increase protein intake; with white fungus rich in dietary fiber, it can increase satiety, sugar and Calories are also lower. Eating a bowl of Niuwen Shui in winter is healthy and heart-warmingWarm up again.
Hakka Dim Sum Niu Wenshui Recipe (Serves 5)
140g glutinous rice flour, 70cc unsweetened soy milk, 20g dried white fungus, 25g cooked peanut, 10g black sesame, 50g brown sugar grams, 10 grams of ginger
1. Take 40g of glutinous rice flour, add 20cc of cold water and knead into a ball. Put it in boiling water and cook until translucent. Use it as a "Pan Niang" for later use. 2. Mix the panniang with the remaining glutinous rice flour and sugar-free soy milk, and knead it repeatedly for at least 5 minutes. 3. Divide into 15g each, shape into rounds, press lightly, and make a groove in the center, boil in boiling water until it floats and cook for 1 minute. 4. Soak the white fungus, boil it until softened, slice the old ginger, crush and chop the cooked peanuts for later use. 5. Put the ginger slices into 60cc cold water to make ginger juice, add brown sugar to dissolve and set aside. 6. Ladle the brown sugar and ginger juice on the bottom, put on the ox wen water, white fungus, and finally sprinkle with black sesame seeds and chopped peanuts and enjoy.
◎ Image source/provided by Tiansheng Hospital
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