Purple glutinous rice ball
Ingredients: glutinous rice flour,Chengfen,fritters,edible oil,black rice flour,black crisp
Recipe Recommendations
- black rice flour 25 grams
- glutinous rice flour 60 grams
- Chengfen 15 grams
- fritters half a
- black crisp several
- edible oil 10 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Purple glutinous rice ball
1
After soaking 100 grams of black rice in tap water 1 cm higher than black rice for one night, drain the rice soaking water.
2
Dry the drained rice grains in the shade until the rice grains do not stick together, but it is still a little cloudy, cool and moist when you grab it with your hands (I blow it with the cold wind from the hair dryer).
3
Grind the dried rice grains into fine powder with a food processor (shake the food processor until the sound of the particles hitting the container of the processor can be heard and it is determined that there are no coarse particles).
4
If you feel uneasy, you can use a sieve to sieve it and polish the remaining coarse particles again.
5
Pour the black rice flour + glutinous rice flour + orange flour into a bowl and stir well.
6
Pour in the water used to soak black rice.
7
Stir evenly until there are no small bumps.
8
Pour the olive oil into the purple glutinous rice paste and stir well (the purpose is to prevent the glutinous rice dough from being too sticky when steamed).
9
Put 500 ml of cold water in the pan, put the glutinous rice paste in it and steam on high heat. After boiling the water, turn to medium heat and steam for 10 minutes.
10
Stir every 1-2 minutes until the glutinous rice paste reaches this state. Cover the pot and steam until the end of 10 minutes. Cover the steamed glutinous rice paste with wet gauze and dry until warm.
11
Prepare a cutting board and a medium-sized plastic bag.
12
Grease the spoon that scoops the glutinous rice paste.
13
Spoon the glutinous rice paste into the fresh-keeping bag.
14
Press the air in the glutinous rice paste fresh-keeping bag with your hand to exhaust, and press the preliminary size and shape. The thickness of the glutinous rice dough sheet is 1cm, the length is equal to the length of the fried dough sticks (the fried dough sticks I bought are only 15cm), and the width is so that it can wrap the fried dough sticks.
15
Use a rolling pin to smooth the glutinous rice paste and roll it from the opening to the seal of the fresh-keeping bag.
16
Roll it to a certain extent, fold the part of the fresh-keeping bag without glutinous rice paste, so as to avoid the uneven shape of the glutinous rice paste due to too large space in the fresh-keeping bag.
17
After folding up the unnecessary preservation bags, press the empty preservation bags under the glutinous rice paste and continue rolling them, so that the rolled glutinous rice paste is neat and will not run around.
18
Roll out the glutinous rice paste and use scissors to cut it along the edge to the seal at the bottom of the preservation bag.
19
Cut it to the bottom seal and you can directly tear open the preservation bag.
20
Spread a thin layer of black crispy (based on the glutinous rice whose bottom cannot be seen), leave 2 cm around the glutinous rice sheet and do not spread the black crispy.
21
Put on fried dough sticks.
22
Use a layer of fresh-keeping bag at the bottom of the glutinous rice flour slices to roll up the glutinous rice flour slices to wrap the entire fried dough stick.
23
Finally, use a bamboo curtain to wrap the glutinous rice roll wrapped in a fresh-keeping bag and tighten it slightly, without using too much force to prevent the glutinous rice roll from deforming.Purple glutinous rice ball Make Tips
If you like salty taste, you can spread meat floss instead of black and western crispy; if you like salty and spicy taste, you can spread meat floss + shredded pickled mustard, and you can do it yourself.