Two-color Glutinous Rice Balls
1.
Peel the pumpkin and wash it, put it in a steamer and steam it, and beat the steamed pumpkin into pumpkin puree.
2.
300 grams of water-milled glutinous rice flour is divided into two portions, one portion is kneaded into pumpkin dough, and the other is kneaded into white dough.
3.
The kneaded dough is smooth, soft and hard, and not sticky.
4.
Roll out the white dough into evenly thick, square slices.
5.
The pumpkin dough is also rolled into square slices and stacked on the white dough.
6.
Cut the dough piece in the middle, overlap the cut two dough pieces, and cut again.
7.
This is the side cut after overlapping twice.
8.
Then cut the stacked dough into small pieces of the same size.
9.
Take a small piece, flatten it, and put in an appropriate amount of red bean paste.
10.
Then use the tiger's mouth to slowly retract and then squeeze the mouth tightly.
11.
In the same way, prepare all the small doses and put them on the plate.
12.
Take a pot, pour an appropriate amount of water, and bring to a boil.
13.
Put the finished glutinous rice balls in a pot, boil at high heat and turn to medium-low heat, cook until the glutinous rice balls float, and cook for 1 minute to turn off the heat.
14.
Healthy, no additives, sweet and glutinous two-color glutinous rice balls.
Tips:
1. Knead the dough until the surface is smooth, dry and wet, and not sticky. If it is too dry, it won't be rolled out, and it will be sticky if it is too wet. 2. The trick to cooking glutinous rice balls is to boil on high heat and then turn to low heat to simmer. Use the back of a spoon to push the glutinous rice balls in the middle, so that they won’t stick to the pan and won’t be broken. Float, so there is no need to add cold water in the middle of boiling.
