Sorghum Gnocchi

Name: Sorghum Gnocchi
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g (sticky) Sorghum noodles; 50g brown sugar; 20g (cooked) peanut

by Xuefenger

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Everyone knows about sorghum, but don't you know about sticky sorghum? Sorghum is also known as red grain, sorghum, and sorghum in ancient times. There are two kinds of japonica and waxy, and the grain is divided into hard and soft. Sorghum has certain medicinal effects, and has the effects of harmonizing the stomach, invigorating the spleen, eliminating accumulation, warming the stomach, astringent the stomach, and stopping cholera. I remember that I often ate this kind of sorghum glutinous rice balls when I was a child. I haven't eaten it for many years. This year, my mother used sticky sorghum rice flour to give me a taste of the taste of my childhood---sweet and fragrant with a little bit astringent .......

Ingredients

300g (sticky) Sorghum Noodles
50g Brown Sugar
20g (cooked) Peanut

Sorghum Gnocchi

1. Material spare

2. Crush the cooked peanuts with a garlic mortar

3. Mix the crushed ground peanuts with brown sugar, and add water to the sticky sorghum noodles to form a dough

4. Break into even small pieces

5. Pick up a piece and press out the nest

6. Add brown sugar peanut filling

7. Squeeze it and make a ball with your hands

8. The glutinous rice balls are ready

9. Put water in the pot, add glutinous rice balls when the pot is about to boil, change to low heat

10. Cover the lid and cook until the glutinous rice balls float on their own.

Tips:
1. Make the glutinous rice ball filling as you like. You can add corn oil or lard if you like.
2. The glutinous rice balls made by yourself must be cooked on a low heat, otherwise it will be boiled.