[pink Color Glutinous Rice Balls] Natural Pigment Four-color Gnocchi to Celebrate The Lantern Festival

[pink Color Glutinous Rice Balls] Natural Pigment Four-color Gnocchi to Celebrate The Lantern Festival

1. First prepare the filling (adjust according to personal preference) white/fresh meat: minced meat + cooking wine + salt + light soy sauce Red / red bean paste: homemade red bean paste + candied lard green / sesame: freshly ground sesame powder 2 + sugar 2 + cooked 1 yellow lard / chestnut puree: cooked chestnut puree + sweet-scented osmanthus

2. Use a small spoon or hand directly to knead each material into 12 small balls, each ball is about 10-15 grams. For those who are not very good at making glutinous rice balls, you can put the small balls in the refrigerator and freeze them until hard (be careful not to stick), it will be easier to pack.

3. Natural pigments can be selected according to personal preference: red yeast rice powder, matcha powder, cocoa powder; cooked carrot puree, cooked pumpkin puree, cooked purple potato puree; amaranth juice, purple cabbage juice, etc. Two colors, deliberately only use boiled pumpkin soup to make the color lighter.)

4. 150 grams of water milled glutinous rice flour, add 120 grams of hot water not lower than 60 ℃. (60 degrees is the hotter hot water) Since the glutinous rice flour dough is easy to dry and crack after it is cold, it is recommended not to mix too much dough each time. Or it can be made in batches. Pack 10-15 pieces at a time, then make the next batch.

5. After roughly mixing with a spatula, knead the dough with your hands. (It will be sticky when it is hot, but if you knead it for a long time and make the dough too cold, it will be easy to crack. Therefore, after it can form a dough, it is recommended to take a small dough after making a glutinous rice ball, and try to keep the humidity and temperature of the big dough)

6. For the use of natural powder pigments: to avoid uneven coloring, it must be kneaded for a long time. You can first melt the right amount of toner in hot water. (It may not be completely dissolved, it is a normal phenomenon)

7. The amount of pigment used in the light powder effect gnocchi is very small. If you are not sure, it is best to add it little by little. (Powder pigments are added to the dough after hydration with a very small amount. If the dough appears too wet, add more Glutinous rice flour) until satisfactory chroma. Note: Except for pandan, the color will be a little darker after cooking, especially for powder pigments. Don't start with too much weight.

8. After kneading the dough, take a small dough of about 20 grams to make glutinous rice balls. In colder weather, take out a small dough after each one is done to keep the temperature and humidity of the big dough. It can be divided into 12 small groups at a time when it is hot.

9. Method one for making glutinous rice balls: After kneading into a ball, use your fingers to poke a semi-circular hollow shell hole in the middle, pack in the filling, close the mouth and round it. (Use chopsticks to take the filling to avoid touching your hands to affect the appearance of the outer skin.) Method 2: Sprinkle extra amount of glutinous rice flour on the cutting board and rolling pin to prevent sticking, roll the flat skin into the filling, close the mouth and round it.

10. For preservation, roll the wrapped glutinous rice balls with a layer of glutinous rice flour to prevent sticking (except for the amount). Put it in the refrigerator for quick freezing. It is not recommended to stack before it is frozen to avoid damage.

11. When eating, boil the water in the pot first, the water should be slightly more. Slide the glutinous rice balls into the boiling water pot and push gently with the back of the spoon. After the high heat is boiling, turn to medium and low heat. Sprinkle some cold water when the water re-rolls to keep the water temperature around 90°C. After rolling for about two or three times, the glutinous rice balls float up and can be removed.

Tips:

Leather: 600g water milled glutinous rice flour, 360g hot water at 60℃, 1/8 teaspoon of red yeast rice powder (not more than 1/4 teaspoon), 120 grams pumpkin soup, 2 drops of pandanjing



Filling: minced meat filling about 120-180 grams, bean paste filling about 120-180 grams, sesame filling about 120-180 grams, chestnut paste filling about 120-180 grams

Tools: kitchen scale, rolling pin



Output: 12 in each of the four colors (48 in total)