Traditional spinach glutinous rice balls

1

Saute black sesame seeds and crush them in a blender, white sugar, and lard.

2

Pour the stuffing into the pan and heat it to melt the lard and blend it with the rest. Walnut kernels, peanuts, etc. can also be added to the stuffing according to personal preference.

3

Place the blended filling on a plate and place it in the refrigerator for 1 hour. Remove and divide it into small portions for use.

4

Wash the spinach and squeeze it out with a juicer. If you don't have a juicer, you can also take the juice manually. Chop the spinach and wrap it in gauze and squeeze it out.

5

Pour the glutinous rice flour into a container, add spinach juice, and knead it into a dough. Take out 100 grams of the mixed glutinous rice dough, put it in boiling water, cook it, take out, add it to the original mixed glutinous rice dough, and knead it again. This is to increase its viscosity and wrap the glutinous rice balls out. It is not easy to crack.

6

To draw an inferences from another example, I also used chocolate, and I added sweet potatoes to the yellow ones.

7

Divide the dough into small portions, flatten it and wrap it into the filling, slowly tighten it from bottom to top, and then knead it.

8

These are wrapped in four colors, put in the refrigerator, frozen and cooked as you want.

9

Cook the glutinous rice balls until the water boils before putting them in. Open the lid and cook until they float. Remember to put in the glutinous rice balls water and boil them again, and make sure that the glutinous rice balls are deformed on low heat and high heat.

10

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Yuanxiao is rich in nutrients; its main ingredient, glutinous rice flour, contains fat, carbohydrates, calcium, iron, riboflavin, niacin, and other nutritional elements. Meanwhile, its common fillings consist primarily of fruit and nuts, such as sesame seeds, walnuts, and peanuts. Combined with vegetable oil, the nutritional value is taken to the next level. Therefore, Traditional Chinese Medicine has long regarded Yuanxiao as a food capable of tonifying deficiency, regulating blood, strengthening the spleen, and stimulating the appetite. Modern nutritionists also highly endorse the health benefits of Yuanxiao. Boiled Yuanxiao is nutritious. Since it is already rich in nutrients, boiling aids digestion, whereas deep-frying causes some loss of nutritional content and makes it less absorbable. However, eating too much Yuanxiao can also lead to health problems. This is because although glutinous rice can stimulate the appetite and regulate deficiency, when made into pastries such as Yuanxiao, the texture becomes fine and sticky, making it difficult for the stomach and intestines to digest. The "Compendium of Materia Medica" noted long ago that glutinous rice is sticky and hard to digest. The "Ben Cao Feng Yuan" also states that if glutinous rice is made into sticky cakes, it becomes difficult to digest and should not be eaten by the sick. Therefore, Traditional Chinese Medicine advises that the elderly, children, and those recovering from serious illnesses should eat Yuanxiao sparingly.