Purple Sweet Potato Crystal Dumplings

Name: Purple Sweet Potato Crystal Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Sago noodles; 2 pcs Purple Sweet Potato; 120ml boiling water; 20g condensed milk

by ☆Happy food☆

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Make sure to use boiling water to make the noodles. Stir while adding boiling water. Don't add too much water at a time. The dough is moderately soft and hard. Don't be too thin. Otherwise, the dough will be sticky and difficult to roll. Do not cover the pot when it rises to avoid pressure to boil the glutinous rice balls. After they are cooked, they must be simmered for 5-8 minutes, otherwise the transparency will be affected. The amount of flour and stuffing is for reference only. Quantity! "

Ingredients

Purple Sweet Potato Crystal Dumplings

1. Purple sweet potato steamed and mashed

2. Stir in condensed milk or honey

3. After sieving sago flour, add boiling water, add and stir with chopsticks to form flocculent

4. Live into a moderately hard and non-sticky dough, knead evenly and smoothly, cover with plastic wrap and let stand for 20 minutes

5. Divide the dough into 6 grams into a small dose

6. The purple potato mash is rubbed into a small ball of 5 grams (I also made pumpkin and matcha flavored. The matcha flavor is steamed with taro and matcha powder and condensed milk. The pumpkin is steamed and mashed into a puree because of the too much moisture. It is necessary to put in the wok, add butter, add appropriate amount of white sugar, and fry into a non-sticky pumpkin puree, similar to fried red bean paste, but I think both the taste and the appearance are not as good as purple sweet potatoes)

7. Roll the sago dough into a thin crust

8. Put the purple sweet potato into the bag

9. Round after wrapping

10. Pour the right amount of water into the boiling pot and bring it to a boil

11. Cook until the glutinous rice balls are all floating and continue to cook for about 8 minutes. Do not remove them after the fire stops. Simmer in the pot for about 5 minutes until the glutinous rice balls are transparent