1. Wash the purple sweet potato and steam it in a pot. Normally, there should be sweet potato, pumpkin and taro, but I only used purple sweet potato because of the lack of ingredients.
2. Cook the red beans and barley at the same time. You can put them as you like. Soak it in advance. You can put some rock sugar on it, which has a sweet taste.
3. The spoon is muddy and I don't have a cooking machine.
4. Pour the glutinous rice flour and stir evenly after the purple sweet potato is pureed.
5. Gradually add water to form a dough and knead evenly. Many other tutorials use tapioca flour, because I don’t have one, so I use glutinous rice flour, haha, it’s pretty Q!
6. Knead the dough long and cut it off, sprinkle some dry powder to avoid sticking together. Keep in the refrigerator. The white one is the glutinous rice ball! To make it look good.
7. Pour the black jelly into a bowl, pour 25g into 75g cold water! Stir evenly, then pour 0.6L of boiling water, stir at a constant speed, boil in a pot on low heat, and add some sugar.
8. After cooking, stir evenly and put it in the refrigerator, it will become frozen in a while!
9. Boiled glutinous rice balls, don’t need to cook for too long, float them up and soak them in cold water for about 10 minutes, which is more Q
10. The jelly is cut into small pieces to make the base, and then put the prepared ingredients in order, you can add some honey, and match it according to personal taste.
Tips:Purple sweet potatoes are relatively dry, so put more glutinous rice flour, or be too soft! The pure glutinous rice noodles Bai Tuan Tuan is really special! very chewy!
