The key to making Taiwanese rice balls lies in the use of ingredients.

Step 1. I used ground peanut powder from five-spice peanuts, separated the fried dough sticks into small pieces, and chopped one of the small pieces into fine pieces (the fried dough sticks in the onigiri should be very crispy) Cut the preserved vegetables into small pieces, but not too small. If they are too small, they won’t have a grainy texture when you bite them. Powder the five-spice cooked peanuts

Step 2: Soak the glutinous rice in water for 5 hours before taking it out and steam it for 30 to 40 minutes until cooked

Step 3: Cool the oil in the pot and serve Crush the preserved meat and stir-fry until fragrant. (Don’t make the fire too high, otherwise the preserved vegetables will become mushy)

Step 4: Finally, put the fried dough sticks, chopped preserved vegetables, peanut powder, and vegetarian pork floss into small bowls and prepare.

Step 5: Spread the steamed glutinous rice on plastic wrap and press it into a rectangular shape. (Be quick. Do not let the steamed glutinous rice see the air when there is no rice ball to prevent the water from evaporating.)

Step 7, put a section of fried dough sticks

Step 8, then add peanut powder, vegetarian meat floss, chopped preserved vegetables and chopped fried dough sticks. (There is no salt in the glutinous rice because the vegetarian pork floss and preserved vegetables are salty. So the amount should be more)

Step 9, then roll up the bottom cloth.

And press and shape it with your hands

Step 10, after shaping the rice ball, just wrap it tightly with plastic wrap