Nut Double Color Gnocchi

Name: Nut Double Color Gnocchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice flour; Small half root Yellow core sweet potato; Some cocoa powder; Some Peanuts; Some walnut; Some Pistachio Kernels; Some Black sesame; Some raisin; Some maltose; Some White sugar

by Tiramisu

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I stole half a month of laziness on the occasion of the New Year. Think about it, don’t let it go so far. Tomorrow is the Lantern Festival, so let’s make your own glutinous rice balls!
This is the first time to make glutinous rice balls by myself. I used to buy ready-made glutinous rice balls outside to eat. Today is different from the past. With a baby, I want to make everything I can do by myself for her to eat. It will be safer for the first time. Don't worry about what this additive will cause. On the other hand, I also want to convey my endless love for her to her through these tiny things!

I think even if she is still very young, as long as I express it, she can definitely feel it!

The taste of this glutinous rice ball is very good! The outer skin is soft and waxy, the aromas of sweet potatoes and chocolate complement each other, coupled with the aroma of dried fruits in the filling, reveal the slightly sweet and sour raisins, and the taste is rich and varied.

After the Lantern Festival, the year is over. It's time to devote yourself to the struggle and taste of the new year. I hope that this year will be beautiful and colorful! "

Nut Double Color Gnocchi

1. Cut yellow core sweet potatoes into small pieces, steam for ten minutes on high heat, peel them, and use a spoon to press them into delicate mashed potatoes.

2. Divide the glutinous rice flour into two portions, add an appropriate amount of cocoa powder and a small amount of sugar to one portion.

3. Add the pressed potato mash and a small amount of sugar to the other portion, and knead a smooth dough with an appropriate amount of warm water. The dough should not be loose due to dryness and not sticky to the hands due to excessive moisture.

4. Peanuts, walnuts, and black sesame seeds are roasted in the oven or fried in a wok, and then put into a food processor together with pistachios and raisins to make finer particles, but do not beat them to the bottom, which will affect the taste.

5. Add maltose and mix well. Friends who like sweet can also add some sugar.

6. Take a suitable size ball into a spherical shape, and the glutinous rice ball filling is ready.

7. Take a ball of yellow potato dough and knead it evenly into thumb-thick strips.

8. Take another ball of cocoa dough of the same size and knead it into strips of the same length.

9. Put the two noodles together and twist slightly, and cut them into uniform sizes.

10. Take a small dose and press the thin center with your hands.

11. Put in a dumpling ball.

12. With two hands, slowly turn the glutinous rice ball with the left hand, and gently push the glutinous rice ball up with the right hand until it closes and round it.

13. This completes the production of all glutinous rice balls.

14. Bake water in the pot, add the dumplings when the water is about to boil, turn the high heat to medium heat, and cook the dumplings for two or three minutes after they rise.