1. Mix glutinous rice flour and tartary buckwheat flour, the ratio of tartary buckwheat flour should be good, or it will be very bitter. It is necessary to mix and stir with chopsticks at a ratio of 5:1, and add warm water to make the glutinous rice dough sticky, not easy to disperse, and form a dough, wrap it in a safety bag or plastic wrap, and let it stand for proofing, which is more expensive than normal noodles. Softer
2. Take a small piece of dough, knead it into a thin strip, fold it in half, and knead it again into a strip, repeat several times, knead it into a strip, twist it into a small piece, and press it into a disc shape by hand;
3. Wrap the strawberry jam with chopsticks, close the mouth, and use the palm of your palm to form a ball. Try not to stick the powder as much as possible, so that it can be fully blended when it is wet, without leaving a mark, and round into a ball. After rounding, rub the dry glutinous rice flour.
4. A plate of strawberry tartary buckwheat glutinous rice balls is ready, boil water in the pot, put the glutinous rice balls in the pot, stir gently with a spatula, bring to a boil over medium heat, and slowly cook until the glutinous rice balls float.
Tips:Strawberry-flavored buckwheat dumplings for Lantern Festival waiting for you to make!
