Grandma Purple Sweet Potato Crystal Gnocchi

Name: Grandma Purple Sweet Potato Crystal Gnocchi
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs Purple Sweet Potato; 200g Cassava flour; Some condensed milk

by Eater Xiao Zhao loves food

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Have you had the same childhood gluttony experience as Xiao Zhao?
When I was young, I always loved to watch my grandma cook glutinous rice balls with my friends~
"Pumpy puffy" is the sound of making glutinous rice balls full of flour,
"Gumbling" is steaming, the sound of boiling water,
"Ziyouziyou" one after another is the voice of the children who can't help but drool...
The glutinous rice balls in my memory are round and soft and sweet in taste. They are the most unforgettable food in Xiao Zhao's childhood, and the scenes of making and eating glutinous rice balls are also the most memorable and warm moments.

Ingredients

Grandma Purple Sweet Potato Crystal Gnocchi

1. Take boiling water, the hotter the water, the better! The hotter the water, the better! The hotter the water, the better! The important thing is said three times!
Add tapioca flour little by little, don't add water all at once, stir quickly with chopsticks while adding.
Pay attention to safety when heating water~

Grandma Purple Sweet Potato Crystal Gnocchi recipe

2. Knead the dough until smooth, cover with plastic wrap, and let it rest for 20 minutes to wake up.

3. The purple sweet potato is peeled and cut into pieces in advance and steamed in the rice cooker. After the purple sweet potato is steamed, it is pressed into a puree. Add an appropriate amount of condensed milk and stir evenly. Knead it into purple sweet potato balls that are smaller than glutinous rice balls. The fragrance is overflowing~

4. Take out the dough made in STEP2, knead, cut, squash, and roll out the skin as thin as possible~ Otherwise, the color of the purple sweet potato will not show through!
Put the STEP3 purple sweet potato ball into the center, push the dough up with a tiger's mouth, and wrap it up and round it!

5. Wait for the water in the pot to boil, add the dumplings, add a small bowl of cold water after boiling, continue to cook~
All the glutinous rice balls float up, turn off the heat and cover and simmer for 5-8 minutes when they are translucent.

Tips:
Q: Is cassava flour a magical horse? Is it healthy to eat?
A: Don't worry at all. The sago, sweet potato flour, potato flour, and mung bean flour we usually eat can replace the tapioca flour here, as long as it becomes transparent after being heated and cooked~
Q: What should I do if it forms lumps during mixing?
A: Don't worry, this is normal! Knead the dough later, so that the kneaded skin will be elastic.
TIPS: Cover the cooked glutinous rice balls with plastic wrap to prevent the glutinous rice balls from cracking.