Purple Sweet Potato and Peanut Gnocchi

Name: Purple Sweet Potato and Peanut Gnocchi
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g Glutinous rice flour; 150g Peanuts; 300g Purple Sweet Potato; Some Sugar; Some Coconut

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

After the end of the year, the Lantern Festival will follow. After eating the Lantern Festival, the Spring Festival is over. Although the Lantern Festival is not as strong as the Spring Festival, it is also a traditional Chinese festival. Eating glutinous rice balls on the Lantern Festival symbolizes reunion and roundness. It is a tradition and a custom. Generally, traditional glutinous rice balls have white peanut filling and black sesame filling most. Nowadays, there are too many varieties of glutinous rice balls. Not only are the skins changed greatly, but the fillings are also diversified. To ask about the difference between glutinous rice balls and Yuanxiao, glutinous rice balls are packaged, and glutinous rice balls are rolled out. The soup of glutinous rice balls is clearer than that of glutinous rice balls, and the taste of glutinous rice balls is stronger than that of glutinous rice balls.

The most flavorful glutinous rice balls are fruit and vegetable flavors. I have seen many people use papaya, purple sweet potato, pumpkin, and papaya to make glutinous rice balls and fillings. It is not only delicious but also good-looking, it is also rich in nutrition. This time I used purple sweet potato as the outer skin of the glutinous rice balls, which is also used for traditional peanut filling, but the taste is much better than the traditional white skin. It has the aroma and purple color of purple sweet potatoes, without the filling of the outer glutinous rice balls. The ingredients are greasy and overly sweet, and what you make at home is delicious. You can add sweetness to your own taste, or you can make the skin into your favorite taste and color according to your own taste.

Ingredients

Purple Sweet Potato and Peanut Gnocchi

1. Main ingredients: purple sweet potato, glutinous rice flour, accessories: white sugar powder, peanuts, coconut powder (optional)

Purple Sweet Potato and Peanut Gnocchi recipe

2.

3. Wash the purple sweet potato, peel and dice, steam it thoroughly in a steamer

4. Add purple potato puree to the glutinous rice flour (while it is hot and the dough, so that the glutinous rice balls are soft and waxy)

5. Stir-fry the peanuts in a cold pan and scoop up

6. Stir-fry the peanuts in a cold pan and scoop up

7. Add to the wall-breaking machine to make flour, or use a rolling pin to crush the ground peanuts

8. Fill a bowl, add sugar and coconut, add salad oil and mix well (butter and large oil are better), mix well and freeze in the refrigerator (not refrigerated) for about half an hour. Only when it freezes hard, it can be divided into rounds. Don’t freeze. It’s too hard for too long and it’s not easy to round

9. Dig a spoon and knead it into small balls of a few grams (the size should be smaller than the outer skin of the dumplings, after all, they are stuffing)

10. Dig a spoon

11. Roll into small balls of a few grams (the size is better to be smaller than the outer skin of the dumplings, after all, they are stuffing)

12. Add cold water to the soup pot and bring it to a boil. Put the glutinous rice balls to a boil on high heat, add a little cold water to boil again, and cook until the glutinous rice balls expand

Tips:
1. It is best to add glutinous rice flour and purple potato puree while hot, so that the glutinous rice balls are soft and waxy
2. After the glutinous rice balls are boiled, use a spoon to keep pushing them in one direction, so that the glutinous rice balls are round and soft