Coconut and Red Bean Stuffing Gnocchi

Name: Coconut and Red Bean Stuffing Gnocchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 100g Red bean paste; 50g warm water; Some boiling water; 50g Coconut

by Purple rhyme

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

It is a traditional Chinese custom to eat glutinous rice balls during the Lantern Festival. There are many flavors of glutinous rice balls and Yuanxiao throughout the country. Lantern Festival is a high-calorie, high-sugar food. It also contains fats, but lacks nutrients. Apart from calories and sugars, there are not many other nutrients. Such food is not suitable for breakfast in the first place. In addition to lack of nutrition, it is also because the gastrointestinal function is the weakest when people get up early, and the outer part of the Lantern Festival is made of glutinous rice, which is highly viscous and difficult to digest. Therefore, eating Yuanxiao for breakfast is prone to indigestion.

Ingredients

Coconut and Red Bean Stuffing Gnocchi

1. Prepare the required materials

Coconut and Red Bean Stuffing Gnocchi recipe

2. Glutinous rice flour is made into dough with warm water

3. Take a small piece and squeeze it, put on the red bean paste

4. Then wrap it up and round it

5. Do the others in turn

6. Add water to a boil in the pot, add the dumplings

7. Cook until the glutinous rice balls float on the surface

8. Then pick it up and put it in a bowl filled with cold boiled water to cool down

9. Finally, pick up the glutinous rice balls and roll them on the coconut paste.

Tips:
To boil glutinous rice balls, boil the water over a high fire, then put the glutinous rice balls in the pot, gently push them away with the back of a spoon, and let the glutinous rice balls rotate a few times so that they do not stick to the bottom of the pot.
After the glutinous rice balls are boiled in the pot until they float, they should be quickly switched to a slow fire. If the glutinous rice balls continue to be boiled at this time, the glutinous rice balls will burst if they continue to roll. If the glutinous rice balls are constantly turning, the heat is uneven, and they are easy to be cooked on the outside and hard on the inside.