Tangyuan is one of the representative snacks in my country and has a long history. It is said that glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular in various places, which used various fruit baits to make fillings, and kneaded into balls with glutinous rice flour. After cooking, it tasted sweet, delicious and interesting. The sweet stuffed glutinous rice balls themselves have a sweet taste, so the soup does not need to be added with sugar to reduce calorie intake; if it is non-stuffed small glutinous rice balls, the soup can be replaced with sugar osmanthus, sweet wine, scented tea or longan red date soup, longan ginger soup. The latter can have the effect of nourishing the body and dispelling cold; when cooking salty glutinous rice balls, you can add some vegetables to increase fiber.
Today, I'm going to teach you another different way to make glutinous rice balls. Friends who like to eat sweets will be blessed!
Tangyuan rolled soybean flour
By KimQuigley
Recipe Recommendations
- dumplings appropriate amount
- soybean appropriate amount
- small tomatoes appropriate amount
Steps for Tangyuan rolled soybean flour
1
Fry the soybeans over slow heat and grind the beans into a fine powder
2
Fig.
3
Cook the dumplings and fish them out for later use
4
Use the cooked glutinous rice balls to roll the bean flour evenly one by one
5
Finally, plate and decorate with small tomatoes
6
See how the vision is
7
Take a bite ~ wow! The unique aroma of soy flour is really sweet on the outside, fragrant but not greasy. Do you want to try it?Tangyuan rolled soybean flour Make Tips
Sifting the soybean flour makes the texture better.