Sweet-scented Osmanthus Rice Dumplings

Name: Sweet-scented Osmanthus Rice Dumplings
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 3 tablespoons Sweet rice noodles; 180g Pumpkin puree; 1 tbsp Sugar Osmanthus; a little Water starch

by Xianger Kitchen

4.7 (1)

Favorite

11

Difficulty

Easy

Time

10m

Serving

4

Sweet-scented osmanthus fermented rice balls, which contain not only fermented rice, sweet-scented osmanthus, but also small balls made of pumpkin puree and glutinous rice flour. The thickening method makes the soup thick, and every bite has the fragrance of sweet-scented osmanthus, plus small balls A bowl of soft glutinous rice is far from enough.

Ingredients

Sweet-scented Osmanthus Rice Dumplings

1. Wash the pumpkin and cut it into thin slices. Prepare glutinous rice flour, sweet fermented rice and sweet-scented osmanthus

2. Put the pumpkin slices in a steamer and steam them. Cut the slices thinly to reduce the steaming time, that is, it will be steamed and soft in a few minutes.

3. Add the steamed pumpkin to the glutinous rice flour, mix well, let it cool for a while, and knead it with your hands to form a smooth dough. Pumpkin puree is very hot, try it with your fingers when you knead it, so as not to burn your hands

4. Then roll them into strips and cut them into small squeezers with a knife. If time permits, rub them with your hands to make them smoother.

5. Add cornstarch to a small bowl, pour in a little water and mix well to form water starch

6. Add clean water to the pot and cover the high heat to boil, then put the balls into the pot first

7. After boiled and floated, put the wine into the pot and burn it for a while, and wait for the wine to develop its aroma.

8. Re-water starch thicken

9. Finally, add sugar and osmanthus, mix well and turn off the heat

Tips:
1. Both sweet-scented osmanthus and fermented rice have a sweet taste. I tried it and the taste is enough, so I didn't add sugar. You can adjust it according to your own taste. You can use rock sugar or white granulated sugar.