Two-color Quicksand Glutinous Rice Balls
1.
Preheat the oven at 160-180 degrees for 5 minutes, spread it with greased paper or bake it in the oven for about 12-15 minutes, take out the egg yolk, cover the excess greased paper with the egg yolk, and crush it with a rolling pin.
2.
Put the minced egg into a bowl, add milk powder, icing sugar, custard powder, milk, and stir to form a paste.
3.
Add butter and stir well, let it cool and put it in the freezer area of the refrigerator for about 2 hours.
4.
Cut the pumpkin into pieces, steam for 15 minutes after the water is boiled, take out, crush, add 200 grams of glutinous rice flour, stir evenly into a dough, feel that the dough is slightly dry, you can add a little water.
5.
Add a small amount of matcha powder to 50 grams of glutinous rice flour, add 40 grams of boiling water, and stir to form a dough.
6.
Knead the glutinous rice ball skin into a round shape, press the middle with your thumb, shape into a small cup, put in the filling, and slowly close the mouth and round it.
7.
When cooking glutinous rice balls, you must open the water pot. In about 5 minutes, the glutinous rice balls are ready to float.
Tips:
1. The water for kneading the dough must be boiling water.
2. If the dough is too moist, add a small amount of glutinous rice flour and knead, and if it is too dry, add a small amount of boiling water and stir.
3. After the glutinous rice balls are wrapped, let them stand for half an hour. It is recommended to put them in the freezer of the refrigerator and freeze them to prevent the glutinous rice balls from deforming.
4. Although glutinous rice food is delicious, it is not easy to digest. It is not recommended to consume too much.
