Glutinous Rice Balls
1.
Prepare: old pumpkin, purple sweet potato, glutinous rice flour, peanut kernel, strawberry, strawberry jam, white sugar
2.
Peel the pumpkin and purple sweet potato, cut into slices, steam for 15 minutes in a steamer, let cool thoroughly
3.
Stir-fry the peanuts over a low heat for a crispy taste. Remove the clothes. Put the peanuts in a two-layer fresh-keeping bag and smash them.
4.
Mix the ground peanuts with sugar and lard, put them in the refrigerator and let them solidify, then knead them into even balls for later use
5.
Wash the strawberries and cut into small pieces, add sugar to marinate the water, pour out the sugar water, add strawberry jam and mix well
6.
Puree the pumpkin and purple potato chips, add glutinous rice flour, and knead until smooth and non-sticky. Let the noodles rest for 10 minutes
7.
The awake dough is divided into equal parts and rounded, and then pressed into a small bowl with your hands to wrap the fillings separately, and gently rounded
8.
Add water to the pot, add the glutinous rice balls after the water boils, and the glutinous rice balls will be cooked when they rise
9.
The cooked glutinous rice balls can be eaten with sugar or minced ginger slices, or drained and sprinkled with peanuts. The taste is different.
