Crystal Gnocchi [first Taste Diary]

Name: Crystal Gnocchi [first Taste Diary]
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 150g Cassava flour; Some Sugar Osmanthus; Some Hot water; 2 tablespoons condensed milk; 1/2 Purple Sweet Potato; 1/2 Sweet potato; 0 no

by First taste diary

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

This year's Lantern Festival teaches everyone to make ordinary but not losing value crystal dumplings. The skin of this dumplings is crystal clear, the fillings are faintly visible, the taste is soft and waxy, refreshing and not greasy, and it has a special flavor!

Ingredients

Crystal Gnocchi [first Taste Diary]

1. Sweet potatoes and purple potatoes are steamed and peeled.

Crystal Gnocchi [first Taste Diary] recipe

2. Add condensed milk and press into a puree.

3. Slowly pour boiling water into the tapioca flour.

4. Stir while adding, knead into a slightly damp dough, cover with a damp cloth, and wake up at room temperature for 10 minutes.

5. Pull out a small piece, rub it into a round shape, and press it into a thin skin.

6. Wrap potato balls, seal and round.

7. Boil water, add glutinous rice balls, cook until they rise, turn off the heat and simmer for 15 minutes.

8. Remove the glutinous rice balls.

9. Add water and sugar sweet-scented osmanthus.

Tips:
/Filling/
In addition to sweet potatoes and purple potatoes, traditional sesame and peanut fillings can also be made. Chocolate is also good, and the flow effect is first-rate!

/Glutinous Rice Balls/
1. The water for blanching cassava flour must be freshly boiled hot water, and the water temperature is not enough to make a soft and malleable dough.
2. When making glutinous rice balls, try to make the noodles thinner. If the noodles are too thick, the transparency of the glutinous rice balls will not be high!