【sichuan】milk Yam and Sesame Dumplings

Name: 【sichuan】milk Yam and Sesame Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g milk; 75g Glutinous rice flour; 55g Iron Bar Yam; 90g Walnut Peanut Sesame Filling

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The annual glutinous rice balls don't seem to be changed anymore. I always want to add a little difference to the things that are constantly being repeated. In fact, there are some things that seem indistinguishable, but they can also have different connotations. In addition to the fillings, what changes can be made in Baibaiyuanyuan's glutinous rice balls?
Milk yam, adding milk and yam puree to the dough, looks no different from ordinary white-skin glutinous rice balls, but the noodles are quite different. What a great idea. The iron rod yam is finely crushed into mud, and try not to have any particles that reveal the truth. Don't worry about the smell of milk leaking its whereabouts, so a little bit of milky aroma is no match for the compelling aroma of sesame stuffing. . . .
The conspiracy succeeded. . . . "

Ingredients

【sichuan】milk Yam and Sesame Dumplings

1. Dough: 65 grams of milk, 75 grams of glutinous rice flour, 55 grams of iron rod yam, filling: 90 grams of walnut peanut sesame filling

【sichuan】milk Yam and Sesame Dumplings recipe

2. Wash and steam the iron rod yam, peeled.

3. Use a fork to grind into a fine mud.

4. Add glutinous rice flour and milk.

5. Knead into a moderately firm dough.

6. Divide into 18 equal parts.

7. Press flat and put in the fillings.

8. Wrap up, close up and round.

9. All completed, spare.

10. Pour water in the pot and boil it,

11. Put the glutinous rice balls in, boil again and turn to low heat.

12. Keep it boiling and cook until the glutinous rice balls are all floating.

13. Serve out and eat.

Tips:
The amount of milk needs to be adjusted according to the water content of the yam.
The ratio of skin filling can be adjusted as you like.
It is not advisable to use high heat when cooking glutinous rice balls to avoid breaking the skin.