Red Date Gnocchi

Red Date Gnocchi

by marieanne (from Tencent.)

4.7 (1)







Glutinous rice balls are not only a traditional food, but also have medicinal value of nourishing and health care to the human body. Ancient Chinese medicine experts suggest that the glutinous rice used to make glutinous rice balls is smooth in nature, sweet in taste, invigorating blood, strengthening the spleen and appetizing, replenishing qi and stopping diarrhea, and has the functions of warming the middle, promoting body fluid and moisturizing dryness. Glutinous rice "replenishes the spleen and stomach, and benefits the valley of lung qi. If the spleen and stomach are nourished, the body will be warmed and the stool will be firm. Warm can nourish the qi, and qi fills the body from more heat." In addition, all kinds of glutinous rice balls fillings, such as rock candy, yam, jujube, walnut, rose, osmanthus, hawthorn, etc., have different levels of nourishing functions and certain medicinal effects on the body.
Red date glutinous rice balls, nutritious and delicious.


Red Date Gnocchi

1. Put an appropriate amount of water in the pot, add the washed red dates, and boil on high heat

Red Date Gnocchi recipe

2. After boiling, turn to low heat and continue cooking

Red Date Gnocchi recipe

3. Cook until the red dates are soft, add glutinous rice balls

Red Date Gnocchi recipe

4. Cook on low heat until all the glutinous rice balls float, add sugar and stir well and cook for two minutes, turn off the heat

Red Date Gnocchi recipe


1. Most glutinous rice balls are made with glutinous rice flour as the skin, which is not easy to digest, so don’t eat too much.
2. People with high blood pressure, arteriosclerosis, gout, diabetes, hyperlipidemia, etc. should not be consumed
3. The amount of sugar can be adjusted according to your own preferences, you can also leave it alone if you don’t like sweet
4. If there is no white sugar, you can replace it with honey or brown sugar. When adding honey, wait until the temperature of the pan is cooled.


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