Natural Pigments are Healthier-----flaming Bean Paste Glutinous Rice Balls (detailed Explanation of Red Bean Paste Production)
1.
Soak the red beans in clear water one night in advance.
2.
The red beans on the second day obviously grew up a lot.
3.
Add an appropriate amount of water.
4.
Cook until the red beans are soft and rotten.
5.
After cooling, pour into a blender and stir into a bean paste.
6.
Pour into a saucepan, pour an appropriate amount of oil, add some sugar, and stir-fry over low heat.
7.
Stir-fry until the bean paste is dry.
8.
Put it in the fresh-keeping box and store it in the refrigerator.
9.
Squeeze the beetroot to filter out the juice.
10.
Mix the glutinous rice flour and the orange flour, and prepare two bowls of flour because you are going to make glutinous rice balls of two colors.
11.
Add heated beetroot juice to one of the bowls.
12.
Stir it into a smooth and soft dough.
13.
Knead the powder in the other bowl with hot water.
14.
Take a piece of white dough, flatten it, put in the bean paste, and round it.
15.
Operate like red dough.
16.
The cooked glutinous rice balls are ready to be eaten after they are cooked in the pot.
Tips:
1. Do not add water when squeezing the beetroot, as the color will be very dark.
2. The ratio of glutinous rice flour to orange flour is 2:1.
3. I use 25 grams for the glutinous rice balls and 15 grams for the filling.
4. Add a small amount of sugar to make bean paste several times according to your taste.