Osmanthus Fragrans and Bean Paste Dumplings—sweet Steamed, Must-eat During The Winter Solstice

Name: Osmanthus Fragrans and Bean Paste Dumplings—sweet Steamed, Must-eat During The Winter Solstice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: (Water mill) 150g Glutinous rice flour; 133g warm water; 200g Red bean paste; Some Black sesame; 2 tablespoons Osmanthus honey

by Yuebao Mama

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

On the winter solstice, taste dumplings in the north and glutinous rice balls in the south! The traditional custom of eating glutinous rice balls during the winter solstice is especially popular in Jiangnan. "Tangyuan" is a must-have food for the winter solstice. It is a round dessert made with glutinous rice flour. "Yuan" means "reunion" and "consummation". Eating dumplings in the winter solstice is also called "winter solstice group". There is a saying in the folks that "eat tangyuan is one year older", therefore, eating tangyuan in the winter solstice is ancient.
There are also many different ways to eat flat dumplings, not only can they be cooked, but also fried and fried. Today, I changed the method and used the owner's S205 steamer to steam it! Eating steamed will not lose too many nutrients, and can also achieve the same softness as boiled, reducing the health risks caused by the indigestible glutinous rice balls. There seems to be little difference between steamed glutinous rice balls and boiled glutinous rice balls. In fact, you can only know the difference if you try it yourself: boiled soft glutinous rice balls, steamed glutinous rice balls!

Ingredients

(Water mill) 150g Glutinous Rice Flour
133g Warm Water
200g Red Bean Paste
Some Black Sesame
2 tablespoons Osmanthus Honey

Osmanthus Fragrans and Bean Paste Dumplings—sweet Steamed, Must-eat During The Winter Solstice

1. Add 133g of warm water to 150g of water milled glutinous rice flour;

Osmanthus Fragrans and Bean Paste Dumplings—sweet Steamed, Must-eat During The Winter Solstice recipe

2. Knead into a ball and let stand for 10 minutes;

3. The steamer is set to hot rice mode, preheated to 100 degrees;

4. Divide the water-milled glutinous rice dough and red bean paste into small balls of even size, and round them;

5. Take a piece of glutinous rice dough, flatten it, wrap it in red bean paste, wrap it up, put it in the palm of your hand and make a circle;

6. Do all in turn;

7. Put the cooked glutinous rice balls on a plate, send them to the steaming box, select the default "noodles" mode, press the "confirm key", steam for 10 minutes, and take it out;