Purple Sweet Potato and Chestnut Glutinous Rice Balls (with Chestnut Ficus Filling)
1.
Buy the chestnut, wash and drain the water. After the moisture in the epidermis is fully evaporated, make a vertical cut on the skin and put it in the microwave for 2-4 minutes, depending on the size of your chestnut, and then it will be peeled well.
2.
The peeled chestnuts are crushed by hand and put in a pot with an appropriate amount of water and boiled over high heat.
3.
After boiling, turn off the heat and simmer for about 40-50 minutes. During this time, if you find that the water is about to boil dry, you can add boiling water to continue cooking, and turn off the heat until the chestnuts are crisp.
4.
Put the chestnuts and water into a blender and beat them into a puree.
5.
Add a proper amount of oil to the pot. The amount of oil is about a quarter of the volume of the chestnut filling. If there is less oil, the chestnut filling will become powdery and difficult to form. Of course, too much is not appropriate. The specific amount is that the chestnut mud and oil can basically be mixed thoroughly.
6.
Pour the chestnut puree before into the pot and stir well with the oil.
7.
Add appropriate amount of sugar. According to the sweetness of personal preference, add a little salt to add flavor.
8.
Cook the chestnut paste on high heat until the chestnut puree begins to bubble, then turn off the low heat and simmer slowly. After the chestnut puree is bubbling, stir it with a spatula to prevent it from sticking to the pan (silica gel spatula is better)
9.
Stir until the chestnut puree becomes condensed and very viscous, as shown in the picture, you can turn off the heat and take it out of the pot.
10.
Put it in a bowl and let cool for later use.
11.
It is recommended to take it out after putting it in the refrigerator overnight for better shape. Knead the chestnut filling into round balls of about 3-4 grams.
12.
Wash the purple sweet potato after buying it, slice it, steam it, and mash it into a puree. It is recommended to use a blender, because purple potatoes are not as easy to crush as sweet potatoes or potatoes.
13.
Add glutinous rice flour to the purple potato mash after letting cool. The amount (volume) ratio is about purple potato: glutinous rice flour = 1:1.5/2. In short, put more glutinous rice flour, otherwise the skin will not have the texture of glutinous rice.
14.
Stir the glutinous rice flour and purple potato to this level and you can start kneading the noodles with your hands. The purple potato mash is very dry, so you need to add an appropriate amount of warm water to knead the noodles.
15.
Knead the dough until it is lavender. Use non-sticky hands as the standard. The dough should not be too dry, otherwise the kneaded glutinous rice balls will easily crack. The kneaded dough can be used after about ten minutes
16.
Divide the dough into a dough of about 15 grams, cover with plastic wrap and set aside.
17.
Pinch the dough into a groove and put in the chestnut filling that was rubbed before.
18.
Slowly close the mouth, and then gently squeeze a few times on the hand to flatten the marks on the mouth, and then place them on the palm of the palm and gently rub them round.
19.
Put the kneaded glutinous rice balls on the plate. Since I don’t like the way that the contact surface of the glutinous rice balls and the plate becomes flat, I put two clean short-sleeved pieces of short-sleeved plastic wrap on the tray in advance, and then cover it with a layer of plastic wrap so that the glutinous rice balls are put on top. It won't be deformed.
20.
Put the prepared glutinous rice balls in the refrigerator and freeze them (in my refrigerator at minus 19 degrees, freezing for about 2 hours), and then pack them up for later use
21.
Boil the glutinous rice balls-after the water is boiled, add the glutinous rice balls and cook for about 5 minutes on medium high heat. Of course, if you like softer ones, you can cook them a little longer.
22.
It is a good choice to fish it out and put it in milk. The water used to cook the glutinous rice balls turns blue-green. I don’t like it. It looks too dark, so I just fish out the glutinous rice balls and pour out the water.
Tips:
1. The amount of glutinous rice flour must be sufficient. 2. The amount of inset sugar and oil should be sufficient. 3. Don't use too much force when rubbing the glutinous rice balls, it will crack.
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