Colored Small Glutinous Rice Balls
1.
50g glutinous rice flour, add 1g matcha powder and mix well
2.
Add an appropriate amount of water (about 50 grams) and knead it into a moderately hard, non-sticky dough. Keep a little bit of water and add slowly.
3.
In the same way, knead 50 grams of glutinous rice flour with 3 grams of purple potato flour, 50 grams of glutinous rice flour with 1 gram of cocoa powder, and 50 grams of original glutinous rice flour into dough.
4.
Take the dough and knead it into strips, then break it into small pieces at will. The size is arbitrary. I like it to be elegant, about 1 gram per piece.
5.
I can only rub them 4 at a time. If you have the patience to rub them one by one, I don’t object, haha (please ignore my obsessive-compulsive disorder. In fact, rubbing a little bit is fine, the shape is not very demanding)
6.
Knead a plate, put it in the refrigerator for quick-freezing, and bag it. Take it out and cook it whenever you want
7.
Yuanzi in four colors: cocoa, purple sweet potato, matcha, original flavor
8.
The water in the pot is boiled, and the balls are poured in
9.
When the ball comes up, pour in the right amount of fermented wine, stir it, and pour in the egg liquid when it is boiled again, and the egg liquid can be condensed (the egg liquid must be poured in a thin circle before it becomes silky strands.) The effect, if you just pour it down, it will become an omelet)
10.
Adding sugar and sweet-scented osmanthus, such a high-value quick snack, is it tempting?
Tips:
1. Cocoa and matcha powder are a bit bitter, 50 grams of glutinous rice flour plus 1 gram of cocoa or matcha, a little bit of color is enough. Of course, if you particularly like a certain flavor, you can add 2 grams or more.
2. The amount of wine made depends on personal taste. If the amount of wine is good, add some rice wine to it, the taste will be stronger.
