Red Bean "belongs" to Xiao Yuanzi
1.
Prepare the required materials and put them together.
2.
Put glutinous rice flour and white sugar into a container, add warm water (not too high), stir and knead until a dough is formed. Knead the glutinous rice ball into a small ball with the palm of your hand, set it aside and prepare (the balls are spaced a certain distance to avoid sticking together).
3.
Soak the red beans one day in advance (otherwise it will be difficult to cook them when they are cooked), put them in the pot and cook for ten to fifteen minutes (the longer the soaking time, the easier they will be cooked, and can be relatively reduced for a certain period of time) until the red beans are slightly bleached and there are The trend of boiled flowers. Add glutinous rice balls (they are boiled when they float on the surface) and rock sugar.
4.
Peel the steamed taro in advance, cut into medium-sized pieces, and put in the pot.
5.
Use a spoon to break the steamed purple sweet potato into small pieces and put them in the pot.
6.
According to personal taste (my mother prefers the fragrance of sweet-scented osmanthus), you can add some sweet osmanthus to adjust the taste.
Tips:
1. The red beans must be soaked in advance, and pay close attention to its mature state when cooking.
2. The taste of rock sugar in the soup will be sweeter than ordinary white sugar.
3. Friends who like to eat sweets can add appropriate amount of white sugar or candied osmanthus when making glutinous rice dumplings.
4. Don't add taro and purple sweet potato too early, but wait until the red beans and small balls are cooked before adding them.
