Colored Jujube Dumplings

Name: Colored Jujube Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 200g Purple Sweet Potato; 200g Xinjiang Red Date; 1 tbsp lard; 20g Sugar; 200g Cold rice porridge; Some Sugar Osmanthus

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Tangyuan is called Yuan Tuan in our place. It is a fable of Tuan Yuan Yuan. The homemade glutinous rice balls can be changed according to their own preferences. We like the jujube paste filling, which is full of sweetness. The outer skin is matched with purple sweet potato and glutinous rice flour. Finally, sweet osmanthus is used in the soup. It's really great. "

Ingredients

Colored Jujube Dumplings

1. Purple sweet potato peeled and cut into small pieces

2. Put it in a steamer and steam it

3. Wash the red dates and remove the pits

4. Finely chop

5. Add sugar and lard and mix well

6. Knead round into fillings

7. Prepare glutinous rice flour and cold rice porridge

8. First add purple sweet potato to 100 grams of flour and knead well, then add 20 grams of rice porridge

9. Knead evenly into a purple potato flour ball, white glutinous rice ball with 200 grams of glutinous rice flour and 170 grams of cold rice porridge, knead evenly into a ball

10. Roll into long strips, the purple sweet potato is half thinner than the white one

11. Then twisted together like this

12. Repeat 2 times to close and then round

13. Divide into even billets

14. Use your thumb to make a wine cup-shaped glutinous rice ball

15. Add stuffing

16. Close the tiger's mouth and rub round

17. After the water in the pot is boiled, add the glutinous rice balls and cook them out

Tips:
1. Mixing cold rice porridge with glutinous rice flour is our traditional production method. The good glutinous rice balls will not crack when it is cold, and the taste is particularly good. Don't pour them all at once when adding them. Different glutinous rice flours The water absorption is also different. Knead and knead until the rice porridge and glutinous rice flour are completely soft.
2. I use Xinjiang red dates, which are very sweet and don’t like too sweet and greasy. You can adjust the amount of sugar according to your preferences.