Three-color Marble Dumplings

Name: Three-color Marble Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g Glutinous rice flour; 0.5g Red yeast powder; 0.5g Mulberry Leaf Powder; 0.5g cocoa powder; 100g water; 90g Rose Black Sesame Gnocchi Filling

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

Eating glutinous rice balls during the Lantern Festival seems to be an inevitable custom. You don’t eat glutinous rice balls on weekdays. At this time, you have to eat a few. And the toss about glutinous rice balls has just begun.
Eat red marble glutinous rice balls on the first day of the new year, and eat three colors on the fifteenth. The green of mulberry leaf powder, the red of red yeast rice powder, and the brown of cocoa powder. The colors are stacked on top of each other, and the pinch agent is rubbed and wrapped into round balls. This texture has a random effect. The green of mulberry leaf powder is slightly yellow. If you want a verdant green, you can use matcha powder. However, the matcha powder has been empty for a long time. There are a lot of ingredients in hand, too lazy to make up.
Three-color marble, only the color of red yeast rice looks the brightest. . . . .
The year is over as soon as the Yuanxiao dumplings are eaten. But how do you feel that the new year is over for a long time? "

Ingredients

Three-color Marble Dumplings

1. Ingredients: 120 grams of glutinous rice flour, 0.5 grams of red yeast rice powder, 0.5 grams of mulberry leaf powder, 0.5 grams of cocoa powder, 100 grams of water, 90 grams of rose black sesame glutinous rice balls filling.

2. Pour glutinous rice flour and water into a large bowl.

3. Knead into a moderately firm dough.

4. Take 50 grams of dough, divide into three equal parts, add mulberry leaf powder, red yeast rice powder, cocoa powder, and knead well.

5. Turn into green, red, brown dough.

6. Divide the white dough into three parts, and then knead 6 pieces of dough into equal-length strips.

7. The four-color dough is stacked on top of another.

8. Rub into long strips.

9. Cut into 18 equal parts.

10. Take a piece of dough and press out the nest.

11. Put in the fillings and push up the crust.

12. Wrap up, close up, and round.

13. Pour the water into the pot and bring it to a boil.

14. Put the glutinous rice balls one by one and push gently with the back of a spoon. After the water boils again, turn to low heat and cook for about 15-20 minutes.

15. All the glutinous rice balls floated up, no longer violently tumbling, you can turn off the fire.

16. Take it out of the pot, put it in a bowl, and serve while hot.

Tips:
1. The dough can also be stacked multiple times to form more layers.
2. When putting glutinous rice balls in the water, you need to push it with a spoon from time to time to avoid sticking.
3. It is not advisable to use high heat when cooking glutinous rice balls, so as not to break the skin and expose the stuffing.