I took advantage of the New Year to steal half a month's laziness. Thinking that we can't go on like this anymore, tomorrow is the Lantern Festival, so make our own glutinous rice balls!
This is the first time I have made dumplings myself. I used to buy ready-made dumplings outside to eat them. Today is different from the past. With the treasure, I want to cook everything I can do myself for her. On the one hand, it will be safer and you don't have to worry about what this additive will cause. On the other hand, I also want to convey my endless love for her to her through these small things!
I think even if she is still very young now, as long as I express it, she will definitely be able to feel it!
This glutinous rice balls taste very good when made! The outer skin is soft and waxy, and the aroma of sweet potatoes and chocolate sets off each other. Coupled with the aroma of dried fruits in the filling, the raisins are slightly sour and sweet, and the taste is rich and varied.
After the Lantern Festival, the year will be over. It's time to invest in the struggle and taste of the new year. I hope this year will be round, beautiful and colorful!
Nut two-color glutinous rice balls
Recipe Recommendations
- glutinous rice flour appropriate amount
- cocoa powder appropriate amount
- peanuts appropriate amount
- walnut kernel appropriate amount
- black sesame appropriate amount
- raisins appropriate amount
- maltose appropriate amount
- white granulated sugar appropriate amount
- sweetening
- skills
- half an hour
- ordinary
Steps for Nut two-color glutinous rice balls
1
Cut the yellow-core sweet potatoes into small pieces, steam for ten minutes on high heat, peel the skin, and press with a spoon into a delicate mashed potato.
2
Divide the glutinous rice flour into two portions, add a proper amount of cocoa powder and a small amount of sugar to one portion.
3
Add the pressed mashed potatoes and a small amount of white sugar to the other portion, and add appropriate amount of warm water to knead into a smooth dough. It is better if the dough does not become loose due to dryness or sticky to your hands due to excessive moisture.
4
Peanuts, walnut kernels, and black sesame seeds are first baked in the oven or stir-fried in a wok, and then put into the cooking machine together with pistachios and raisins and beaten into finer particles, but do not beat them to the end, which will affect the taste.
5
Add the maltose and stir well. Friends who like sweetness can also add some sugar.
6
Take the right size and make it into a ball, and the dumpling filling is ready.
7
Take a ball of yellow potato dough and knead it evenly into a stick as thick as a thumb.
8
Take another lump of cocoa dough of the same size and roll it into strips of the same length.
9
Put the two noodles together and twist slightly and cut into evenly sized doses.
10
Take a small dose and press on the center of the thin layer with your hand.
11
Add a glutinous rice ball.
12
Use both hands to work together, slowly turn the glutinous rice balls with your left hand, and gently push the glutinous rice balls up with your right hand until they are closed and rounded.
13
This completes the production of all glutinous rice balls.
14
Bake water in the pan, add the glutinous rice balls when the water is about to boil, bring to the heat, turn to medium heat, float the glutinous rice balls and cook them for another two or three minutes before they can be served.