Papaya Osmanthus Dumpling

Name: Papaya Osmanthus Dumpling
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/2 papaya; 50g Glutinous rice flour; 35g crystal sugar; 2 tablespoons Sugar Osmanthus; 9g Mung bean starch; 360g Shimizu

by Xiaoyingzi Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Eating "tangyuan" is an important custom of the Lantern Festival. Glutinous rice balls, also known as "dumplings" and "yuanxiao". The custom of eating glutinous rice balls began in the Song Dynasty. At that time, the glutinous rice balls were called "floating yuanzi", also known as "tangyuanzi", "lactose yuanzi", "tangball", and "tang dumpling". At the beginning of the Song and Yuan Dynasties, glutinous rice balls had become the food for the Lantern Festival, so people also called it "Lantern Festival." Nowadays, the north is called Yuanxiao and the south is called glutinous rice balls. According to the theory of stuffing, there are two types of stuffing and no stuffing. There are stuffing lanterns and there are also salty, sweet, meat, and vegetarian. According to the production method, there are various types such as hand rubbing, yuanxiao mechanism and bamboo plaque water rolling; , Today I will make a simple little round, without filling, with papaya. It tastes very refreshing and not greasy. It has both the gentleness of papaya and the fragrance of osmanthus. It is very delicious. It is especially suitable for adjusting and soothing gastrointestinal function after the festival. Eat in stages.

Ingredients

Papaya Osmanthus Dumpling

1. Weigh all the ingredients, peel the papaya and cut it into 1cm slices along the way. Put the papaya into the boiling water pot and steam for 10 minutes, then take it out. Pour out the water in the dish.

2. When steaming papaya, you can do the following: put 50 grams of glutinous rice flour in the microwave for 20 seconds, and use about 45 grams of warm water to mix it into a moderately soft and hard dough

3. Knead it and knead it into noodles with the thickness of chopsticks

4. Cut into small particles of the same size

5. Sprinkle a little bit of glutinous rice flour and roll the cut small particles into small rounds

6. Put 280 grams of water in the saucepan and 35 grams of rock sugar on the stove to boil until saccharification

7. Put the small balls in and stir them up with a spoon

8. Stir 9 grams of starch with 35 grams of water and cook for another minute when the balls are floating

9. Add starch to a quick stir

10. Add sugar osmanthus and stir well, then remove from heat

11. Pour it on top of the steamed papaya and serve, and eat it while it is hot. Hot food tastes best!

Tips:
The amount of rock sugar is determined according to personal preference. The amount of starch may increase or decrease depending on the variety. It can be added in batches, and the thickness can be controlled by yourself.