Purple Sweet Potato Glutinous Rice Balls
1.
Stir-fry glutinous rice flour on a small fire until slightly yellow, and then set aside (for filling, the amount should be adjusted according to the amount of filling)
2.
Prepare all kinds of dried fruits (the amount and variety are not fixed)
3.
Dried fruits such as black sesame, peanuts, walnuts, and pine nuts are roasted or fried. Crush black sesame seeds, chop and mix other dried fruits.
4.
Then add crushed raisins, cooking oil, sugar, honey and fried glutinous rice flour, and mix well.
5.
Knead into about 10 grams of fillings each
6.
Put it in the refrigerator and freeze for later use
7.
Pour the glutinous rice flour into the container, add the purple potato mash, and slowly mix the noodles into a smooth dough with an appropriate amount of warm water. The water should be added to the dough powder little by little, and the dough should be as dry as possible.
8.
Put 1/5 of the dough that has just been kneaded into the steamer and steam for 10 minutes to produce a cooked dough.
9.
Let the steamed cooked dough cool, put it in the freshly kneaded dough and knead it again into a smooth dough. This step is very important! Although it is a little troublesome, the taste is completely different. The dough kneaded in this way is more flexible. If your hands are a little sticky during the process of making noodles, you can put a little dry glutinous rice flour or oil and knead it into a smooth dough.
10.
The kneaded dough is smooth and delicate. Cover with plastic wrap and let it stand for 30 minutes.
11.
Roll the dough into strips, cut into small pieces of the same size, and knead it into a circle with your hands. (I divide it into 20 grams each)
12.
Wrap the fillings, slowly close the mouth, and then knead a few times in the palm of the palm, round and smooth.
13.
The wrapped glutinous rice balls can be stored in the refrigerator if you can't finish them at once
14.
Cooking glutinous rice balls: After the glutinous rice balls are wrapped, put them in a pot of boiling water and cook. Use the back of the spoon to slowly push the glutinous rice balls during the cooking process. When the glutinous rice balls are floating on the top, turn off the heat and simmer for two minutes before they can be out of the pot!
15.
Thin crust stuffing, moderate sweetness and not greasy! Very delicious!
Tips:
1. The dough of glutinous rice balls can be made into glutinous rice balls of different colors with pumpkin puree, carrot puree or various vegetable juices, which are colorful, beautiful and nutritious.
2. The variety of dried fruits in the filling is not fixed, just as you like. The amount of honey and sugar is arbitrary and the sweetness is moderate.
3. Add a little cooked glutinous rice flour when mixing stuffing
