Painted Dumplings の Steamed Xiantao——the Little Fairy on The New Year's Eve Table

Name: Painted Dumplings の Steamed Xiantao——the Little Fairy on The New Year's Eve Table
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 30g starch; 50g Red bean paste; 1 teaspoon Matcha powder; 1 drop Edible red pigment; Some oil

by Xianai help the little rabbit paper

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

I recently participated in an event to innovate New Year’s Eve dishes. There are bound to be two things on the New Year’s Eve dinner table, one is dumplings and the other is glutinous rice balls. Glutinous dumplings symbolizes a family reunion, auspicious and lucky. But every year we cook glutinous rice balls, which is very monotonous. And there is a problem, that is, if the cooked glutinous rice balls are fished out and can’t be eaten, they will become a slimy pool soon.. Several stick together and become one... Everyone must have encountered such a situation. .
Then let's try the steamed glutinous rice balls, just add a few small ingredients, the steamed glutinous rice balls are soft and waxy, not deformable and not sticky to teeth. Give the glutinous rice balls some beautiful and auspicious shapes. The whole family must be full of praise. It is also very good to coax children. It is also very good to make the glutinous rice balls. In fact, they are inspired by the Japanese wagashi style. In fact, the wagashi was originally Passed down from China, it was later carried forward by the Japanese, and it has achieved its peak in appearance. Wagashi is usually first cooked with waxy flour in boiling water and then kneaded into a dough with white bean paste and oil. Bean paste filling, make a beautiful shape and eat directly. The Japanese are used to eating raw and cold. Compared to the gastrointestinal function, this cold waxy wagashi can be digested well when it enters the stomach, but we have a Chinese stomach. Of course, we have to eat it hot this winter. It's comfortable.
Since you want to eat it hot, the method of blanching the dough before styling is not working, you must reheat after styling, so what formula is better for pouring at home these days, so I added some proportion of orange powder It still has a very good taste. I also tried it with pumpkin puree, which was also very good. Five or six shapes were designed, and the steamed peach was first amazed by this fairy peach. Let’s share with you this steamed glutinous rice ball in the shape of Xiantao~"

Ingredients

Painted Dumplings の Steamed Xiantao——the Little Fairy on The New Year's Eve Table

1. Mix the orange flour and glutinous rice flour evenly, and use boiling water to make a soft dough

Painted Dumplings の Steamed Xiantao——the Little Fairy on The New Year's Eve Table recipe

2. Separate two small doughs, which are about the same size as a glutinous rice ball, put in an appropriate amount of matcha powder and edible red pigment and knead into a light green and pink dough. If there is no pigment, you can use the strawberry paste to filter the juice directly to mix the noodles.

3. Divide the red bean paste into the same size and roll into balls for later use

4. Take a piece of white dough and knead it into a ball, then take a little red dough and knead it into a ball and squash it. Spread a little water and stick it on the white dough.

5. Slowly press out a bowl-shaped hole from the side where there is no red dough, and add the red bean paste

6. Slowly close the mouth and round it, gently press the red part to blend it with the white dough naturally, with the mouth facing down

7. Use a wooden knife, toothpicks, or a fruit knife to press out the grooves of the peaches. It should be a little semi-circular arc to be more vivid

8. Take two pieces of green dough and knead it into a cone shape

9. Use your fingers to squeeze it into the shape of a leaf

10. Spread a little water on the green surface and dip it on the bottom of the peach

11. Use a toothpick to gently press out the lines of the leaves

12. Put the prepared glutinous rice balls on a plate covered with plastic wrap

13. After the water is boiled for SAIC, put the glutinous rice balls in high heat and steam for 15-20 minutes.

14. After the water is boiled for SAIC, put the glutinous rice balls in high heat and steam for 15-20 minutes.

15. After steaming, apply a layer of cooking oil to prevent stickiness

Tips:
1: During the production process, the dough should be wrapped in plastic wrap to prevent moisture from evaporating and becoming dry. If it becomes dry, add a few drops of hot water and knead it.

2: The plate must be covered with plastic wrap to prevent the steamed glutinous rice balls from sticking to the plate

3: A little green and red dough is enough, and a small glutinous rice ball is enough

4: The ratio of glutinous rice flour to orange flour is about 3:2. The amount I use can make about 20. The serving size is two or three people. If you like more glutinous rice, you can make 1:1.

5: Brush the oil after steaming so that the surface will not dry out, and it will not stick to your teeth when you eat it. If you eat it immediately after steaming, you don’t need to apply oil. , You can steam it next time