Qiuqiu Kitchen Nest wishes all gourmets and staff in the world of gourmet food a happy Lantern Festival!
Doesn't everyone think this name sounds good when they see it? When this is posted on the Lantern Festival today, everyone must have guessed it. By the way, it is Tangyuan. When the gourmets see the Tangyuan made by everyone, the variety is really rich. It is beautiful and delicious.
Today, I will send you a simple sweet and sour glutinous rice balls. It feels quite novel. Traditional glutinous rice balls are filled with sesame seeds and peanuts and the stuffing flows after taking a bite, but I will break the tradition!
Sweet and sour glass beads
By WillyKuhn
Recipe Recommendations
- raisins 50g
- glutinous rice flour 220g
- sweet potato one
- flour a little
- Osmanthus honey a teaspoon
- sweet and sour
- quick-boiled
- half an hour
- ordinary
Steps for Sweet and sour glass beads
1
Wash the raisins with clean water, absorb the water with kitchen paper, dry them, and then cut them into small grains for later use.
2
One sweet potato, steam and peel, and sieve to remove the crude fiber for later use.
3
Pour appropriate amount of glutinous rice flour into the sweet potato mashed and stir evenly into a dough.
4
Pour out all the remaining glutinous rice flour, add appropriate amount of water, and stir into a dough.
5
The white glutinous rice ball is squashed and the sweet potato ball is pressed on top.
6
Squish it, roll it up, and ball it into a circle.
7
Sprinkle flour on the plate to prevent the glutinous rice balls from sticking to the bottom.
8
Rub the glutinous rice balls into long strips.
9
Wrap in raisins in turn.
10
Make small glutinous rice balls and set on a plate.
11
Because these are fresh glutinous rice balls, add them one by one after the water is boiled. If they are frozen, put them in cold water. Cook slowly over low heat without stirring. After the water is boiled again, add a little cold water, twice in total. The glutinous rice balls are cooked in this way. It's really beautiful.