Gnocchi with Chocolate Sauce
1.
Frozen plums are taken out in advance to thaw (the plums are frozen for more color), and the hazelnut paste is divided in advance and placed in the refrigerator until it is not sticky.
2.
Take 100 grams of thawed plums and add about 225 grams of cold water to form a lavender liquid; take 225 grams of hanging pulp powder and mix with about 225 grams of plum water to form a skin
3.
Round the dough and squash it
4.
Then I packed about 7 to 8 grams of sesame filling, pressed the filling in with the thumb of the left hand, and squeezed the glutinous rice ball skin between the thumb and index finger of the right hand.
5.
Similarly, take the remaining 225 grams of suspension powder, add 15 grams of matcha powder, and then add 240 grams of cold water and mix well
6.
Use your left thumb to scrape the hazelnut paste on the spoon onto the flattened glutinous rice ball skin. At this time, you can't wrap it like sesame filling. Use your left thumb to press it in. You can only use your right hand to basically wrap the chocolate sauce.
7.
Then squeeze a piece of glutinous rice ball skin to cover it, pinch the patch joints with your hands, then round them, and place them on the plate with the powder
8.
The plum-flavored glutinous rice balls are boiled with the remaining 100 grams of plums in water. The glutinous rice balls are boiled until they float on the water.
