Spinach Puree

Spinach Puree

1. 1. Because wheat starch is added, it should be scalded with boiling water in advance, so that it is good for kneading, otherwise it will be easy to disperse. At the beginning of adding, you will need to knead more so that it will be strong, then cover with plastic wrap and let it cool for later use.

2. 2. Spinach has oxalic acid, so we need to blanch it before using it, and use spinach leaves. The color of the finished product will be emerald green, which is very beautiful.

3. 3. After blanching, add a little water and put it into the cooking machine to make a pureed spinach. Because there is still water, the juice needs to be filtered through a sieve. The pureed spinach on the net is what we want to use.

4. 4. Mix the white shark glutinous rice flour, water, white shark sticky rice flour, cooking oil and sugar 15, and then knead it into a dough like the one shown in the picture (the edge looks a little dry is the best, because the spinach puree is added later)

5. 5. Steam on the pot for about 25 minutes

6. 6. Steamed glutinous rice balls are relatively hot, we can wear PVC gloves, and then add spinach puree in batches and knead until it is completely absorbed

7. 7. For the filling, I used two kinds of red bean paste and purple sweet potato mash, and they were made into round balls for use.

8. 8. Take 40 grams of glutinous rice ball and press flat in the palm of your hand

9. 9. Pack a filling, push it up at the tiger’s mouth, and then knead and round it, which is the Qingming snack we want to enjoy.

Tips:

Because it is made of glutinous rice flour, it is very sticky, so the plate needs to be oiled beforehand, otherwise it will not be taken off after putting it on. We can wrap it in plastic wrap and enjoy it slowly.