Red Bean Paste and Blood-enriching Small Balls

Name: Red Bean Paste and Blood-enriching Small Balls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g red beans; 4 bowls water; 200g Glutinous rice flour; 20g starch; Some Sugar; Some Osmanthus

by Meimeijia's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

This large bowl is actually some of the most common ingredients, and the egg liquid is a good ingredient for blood and qi: red beans, glutinous rice balls, plus brown sugar, so that you will be full of energy and warm up all morning. Cook some in the morning, and afternoon tea is also superb.
Red beans have the function of invigorating blood and purging pus, clearing away heat and detoxifying, distilling water, and can eliminate edema. At the same time, red beans are particularly rich in vitamins, as well as large amounts of protein and minerals. Glutinous rice food contains a lot of vitamin K, and also rich in iron. When the two are combined, they have a good blood-replenishing effect and beauty effect. It is most suitable for female friends to nourish in spring.

Ingredients

200g Red Beans
4 bowls Water
200g Glutinous Rice Flour
20g Starch
Some Sugar
Some Osmanthus

Red Bean Paste and Blood-enriching Small Balls

1. The red beans are clean and feel, soak in water for more than 4 hours. I usually soak it overnight, or I can use the appointment function of the rice cooker to soak it directly, so that the red beans will be cooked directly after bed in the morning.

Red Bean Paste and Blood-enriching Small Balls recipe

2. Add appropriate amount of water to the glutinous rice flour, add in small amounts, not too much, first mix it with chopsticks into a flocculent shape, and then knead it into a dough with your hands.

3. Add more water when cooking the red beans. It is best to have more soup left after cooking. These soups should be cooked directly for glutinous rice balls.

4. Add a little water to the starch, mix well, sprinkle some sweet-scented osmanthus, mix well and set aside.

5. Divide the glutinous rice dough into small doses and knead them into balls one by one.

6. After the red bean soup is boiled, pour the kneaded glutinous rice balls into the red bean soup, if you like more. The small glutinous rice balls are cooked until they float.

7. Add the adjusted water starch little by little and stir while adding. Don't add it all at once to avoid too thick, if the soup is not thick enough, you can add some starch water to it. Just boil the pot again and you can start eating. The small glutinous rice balls are glutinous, and the soup is a little bit squishy, so delicious.

Tips:
The small glutinous rice balls are slightly smaller, they are easy to cook and taste more delicious. When paired with the red bean paste, they are sweet and thick, especially delicious. The soup for boiled red beans must be a little bit more, the finished soup is more refreshing when the finished grains have more juice, the water starch is enough, the soup is smooth and thick, the most delicious.