Glutinous Sorghum Noodle Glutinous Rice Balls
1.
Clean the red beans and red dates, soak them first, soak them for 12 hours and then steam them in a pot. Peel and remove the red dates and make them into fillings for later use.
2.
The purple sweet potato is steamed, and the hawthorn cake is added in the ratio of 2:1, and the mud is used as a coloring agent
3.
First take one-third of the total amount of glutinous sorghum noodles, blanch the noodles with boiling water to form a thin batter, and then gradually add raw flour to form a dough with moderate hardness, cover with plastic wrap and let it rest to relax.
4.
Take a loose piece of dough and press it into a cake
5.
Spread the purple sweet potato haw cake puree
6.
Roll up
7.
Regroup into a ball
8.
Squeeze into a small nest
9.
Fill with red dates and red bean paste
10.
Tuan Cheng Tang Yuan
11.
Made four
12.
Put the water in before boiling, boil the dumplings, simmer on a low heat, so that the water is not boiling.
13.
Finished product
Tips:
The taste is good. The glutinous sorghum noodles are not as sticky as glutinous rice noodles, but they have a rusty texture. The red bean and red date filling is not too crushed, leaving some red bean particles.
