Quick-frozen Crystal Dumplings Turned into Coconut Sugar without Shaking

Name: Quick-frozen Crystal Dumplings Turned into Coconut Sugar without Shaking
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g Glutinous rice balls; 7g Coconut; 600g Shimizu; 1g Maple syrup

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Glutinous rice balls and sugar dumplings are all glutinous rice products, and it is said that they are twin brothers.

Tangbuju is one of the traditional local desserts in Guangdong Province. It is usually made without fillings. It is added with boiled syrup, sprinkled with ground peanuts, and eaten with a bamboo stick.

There are still a few crystal glutinous rice balls lying in the freezer at home. This time I changed the way to eat them without shaking the sugar. They were cooked in clear water, picked up, mixed with coconut and a little maple syrup.

Ingredients

Quick-frozen Crystal Dumplings Turned into Coconut Sugar without Shaking

1. Take a small milk pot, add 600 grams of water, and bring to a boil.

Quick-frozen Crystal Dumplings Turned into Coconut Sugar without Shaking recipe

2. The coconut and crystal dumplings are ready.

3. Pour the water into the crystal glutinous rice balls and stir a few times.

4. Turn to medium-low heat, cover the pot, and cook for about 5 minutes.

5. After 5 minutes, open the lid, continue to cook for 2 minutes on medium and low heat, turn off the heat, and remove the small milk pot from the fire.

6. Use a colander to remove the crystal glutinous rice balls to filter out the excess water, put them in a bowl, sprinkle with coconut syrup, and top with maple syrup.

Tips:
1. 15g each crystal glutinous rice balls, 6 servings, do not need to defrost, put the glutinous rice balls directly after the water is boiled.

2. No maple syrup can be used or not, or other syrups can be used.

3. Mix with roasted peanuts to make it more fragrant.