Red Date Glutinous Rice Balls Boiled in Glutinous Rice
1.
Soak the red dates in advance.
2.
Soymilk machine rice paste key whipped and boiled into jujube puree.
3.
Prepare some brown sugar.
4.
Add brown sugar to the boiled jujube paste and place it until the brown sugar melts.
5.
Strain the cooked jujube puree.
6.
The filtered jujube puree is more delicate.
7.
Prepare glutinous rice flour.
8.
Combine the filtered jujube paste (note: the jujube paste should be kept warm) and glutinous rice flour.
9.
Stir it with chopsticks until there is no loose powder, and the jujube dough can be formed.
10.
The reconciled red jujube paste dough is actually in this color, not the red as imagined.
11.
Roll the dough into the size you like and round it.
12.
You can make more dumplings after kneading them and store them in the freezer compartment of the refrigerator.
13.
The glutinous rice brewed before the winter.
14.
Add oil to a hot pan and fry a poached egg over low heat.
15.
Add some cold water to the formed poached egg. The fire boiled.
16.
Add the kneaded red date glutinous rice balls and the glutinous rice glutinous rice balls, put some rock sugar/brown sugar and bring to a boil until the glutinous rice balls are cooked through.
17.
The cooked red date glutinous rice balls are cooked in glutinous rice.
Tips:
If you want the red date glutinous rice balls to taste better, you need to filter them after they are cooked. It is recommended that the glutinous rice balls be made smaller so that they will cook easily. In addition, the color of the glutinous rice balls I made is such a light brown color, and the outside must be so red with coloring/flavoring.
