Purple sweet potato rose glutinous rice balls
By BradLehner
This purple potato and rose stuffed glutinous rice balls was made a long time ago. It seems to be on New Year's Day. I can't help it, and I am too lazy. I don't like sorting out recipes the most. There is a pile on the computer. Rose sauce was bought in Yeshouhe when I went to Suzhou on November 1st last year, and I carried it all the way back.
Recipe Recommendations
- purple potato 200 grams
- glutinous rice flour 200 grams
- rose sauce appropriate amount
- warm water appropriate amount
- sweetening
- cook
- half an hour
- ordinary
Steps for Purple sweet potato rose glutinous rice balls
1
Peel, wash and slice the purple sweet potatoes, place them in a plate, place them in a steamer, steam over water, grind them into a mud, add a little warm water, stir well, add glutinous rice flour, and knead them into a smooth dough.
2
Take a piece of purple potato dough and knead it with your hands.
3
Press it into a round sheet.
4
Use a small spoon to add appropriate amount of rose sauce.
5
Wrap it slowly from the periphery.
6
Rub into a round shape.
7
Wrapped glutinous rice balls.
8
Put appropriate amount of water in the soup pot and bring to a boil.
9
Add the glutinous rice balls and cook over medium heat.
10
Cook it and take it out of the pot and into a bowl.Purple sweet potato rose glutinous rice balls Make Tips
In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium and anthocyanins. Anthocyanins have preventive and therapeutic effects on more than 100 diseases and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Anthocyanins are currently the most direct, effective and safest free radical scavenger found in the scientific community to prevent and treat diseases and maintain human health. Its ability to scavenge free radicals is 20 times that of vitamin C and 50 times that of vitamin E.