Red Yeast Marble Dumpling

Name: Red Yeast Marble Dumpling
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Glutinous rice flour; 1/4 teaspoon Red yeast powder; 100g water; 90g Rose Black Sesame Gnocchi Filling

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I have always been well-behaved and dare not play tricks on the glutinous rice balls, and occasionally want to change the color of the glutinous rice balls. This year, I suddenly opened up my mind, just twice a year, and time is gone without tossing about it, whether he dislikes it, likes eating or not.
Toss all the things that you wanted to toss but didn't dare to toss. Starting from the simplest marbled glutinous rice balls, who said that glutinous rice balls must be all white? Use red yeast rice powder to color, red, red, new year, just add a little joy.
The color of red yeast rice is not easy to grasp, because the red curved dough after cooking is darker than the dough. How to make the cooked dough become the right red color that I want, I really have no idea. It turned out to be pretty good, not deep enough, just the bright red that I wanted. . . . "

Ingredients

Red Yeast Marble Dumpling

1. Ingredients: 120 grams of glutinous rice flour, 1/4 teaspoon of red yeast rice powder, 100 grams of water, 90 grams of rose black sesame dumpling filling

2. Pour water and glutinous rice flour into a large bowl,

3. Knead into a soft dough with moderate hardness.

4. Take a quarter of the dough and add red yeast rice powder,

5. Knead evenly to form a red dough.

6. Roll the two kinds of dough into long strips,

7. Stack the red dough on top of the white dough and press slightly to flatten it.

8. Cut it into two pieces and stack them together again.

9. Rub into a long strip,

10. Cut into 18 evenly sized segments,

11. Take a section and squeeze it into a small pocket,

12. Put in the fillings and push up the crust.

13. Close the mouth and round, and do them one by one.

14. Pour clear water into the pot and bring it to a boil.

15. Put the wrapped glutinous rice balls one by one while pushing them away with the back of a spoon.

16. After all the glutinous rice balls are put in, turn the heat to a low boiling state and cook until the glutinous rice balls are all raised and no longer tumbling. You can turn off the flame.

17. Serve and serve while hot.

Tips:
The dough can also be stacked multiple times to form more layers.
When putting glutinous rice balls in the water, you need to push it with a spoon from time to time to avoid sticking.
It is not advisable to use high heat when cooking glutinous rice balls, so as not to break the skin and expose the filling.