1. Prepare the ingredients
2. Add hot water to glutinous rice flour and make it into granules
3. Knead into a smooth, non-sticky dough, divide it into small buns and blueberry puree to round.
4. Wrapped fruit puree glutinous rice balls. The blueberry puree without additives is sweet and sour and can be used directly as fillings.
5. Open the water into the glutinous rice balls, cook until they float, remove them, and drain
6. Pour directly on the mashed coconut, shake the plate, and let the mashed coconut evenly coat the surface of the glutinous rice balls. Rolled with coconut paste is not only more delicious, but also anti-sticking and can be taken directly by hand.
7. "A few woody fruits and blueberry sauce, the child's eye guard"
Tips:1. Water mill glutinous rice flour and fruit puree are more suitable. \n2. The glutinous rice flour is adjusted with hot water to form a good shape. \n3. The small glutinous rice balls will be cooked when they float up. Don't cook slowly. The texture of the skin is not good, and the texture of the puree will also be affected. \n4. Use a colander to drain the water and roll it over with coconut paste. \n5. Raw glutinous rice balls can be frozen and stored directly. \n
