Coconut glutinous rice balls
By SydneyBode
Speaking of this small meatballs, it should be the simplest one, because as far as I know, there are very few snacks that don't use oil. This is what my friend wants to bring for his party today. I made it myself and watch the children eat it safely.
Recipe Recommendations
- pumpkin 200g
- glutinous rice flour 50g
- sugar 1 tablespoon
- baishui 2 tablespoons
- coconut a small bowl
- sweetening
- cook
- three-quarters of an hour
- ordinary
Steps for Coconut glutinous rice balls
1
This melon is called buttertopsquash. I haven't seen it in China, so I can use pumpkin or sweet potatoes instead in China.
2
200g, peeled, cut into slices about 3 mm, and collect in a bowl.
3
Microwave high or 3 minutes. Be careful when taking out your hand, add 1 tablespoon of sugar and 2 tablespoons of water, and mix well with a blender.
4
Add glutinous rice flour and knead into a slightly sticky dough.
5
Divide into 20 portions and knead into balls.
6
Boil a pot of water, bring to a boil over high heat, add the ball, and cook until it floats and is ready to cook. Remove it for later use. In fact, this step can also be steamed through water, but it will be cooked quickly.
7
Cool slightly, take one and put it in the coconut paste and roll it around.
8
Roll all 20 of them and you can make a plate like this.