Walnut Stuffing Old Beijing Aiwowo
1.
First, steam the glutinous rice, wash the glutinous rice, then put it in the rice cooker, pour the water, the amount of water is about 1/2 of the index finger, and then start the button to cook the rice.
2.
After cooking, cool the glutinous rice for later use
3.
Let’s cook the cranberry jam. Soak the dried cranberries in clear water for about half an hour.
4.
Then pour the cranberries into the food processor, add a small amount of water, and beat the puree
5.
Lay it out
6.
Heat up a non-stick pan, then pour the cranberry puree, and stir-fry over a medium-to-low heat. Gradually stir-fry the moisture.
7.
Because dried cranberries contain a lot of sugar, I didn’t add any more sugar, and it was almost done by frying like this.
8.
Let’s deal with the walnuts. Preheat the oven to 190 degrees. Put the raw walnuts in the middle layer and roast them on the upper and lower fire for about 8 minutes.
9.
Then put the walnuts into the dry grinding cup of the food processor, just a little beat here, don’t grind too much, I like the texture with some grains
10.
Then pour in two tablespoons of sweet osmanthus and stir it
11.
Then put in the boiled cranberry jam. You can decide the amount of it. I will taste the taste while putting it. I put it about three spoons.
12.
Then mix the stuffing well, the stuffing now looks like sticky
13.
At this time, let’s prepare the cooked flour, just put the flour in the pan and let it be slightly yellow.
14.
Then spread a layer of cooked flour on the chopping board and dip some on your hands. Take an appropriate amount of glutinous rice and rub it into a strip.
15.
Then cut the glutinous rice strips into the appropriate size, about 20 grams each will do
16.
Take a potion and round it, then squash it
17.
Wrap the right amount of walnut and cranberry filling, and then use the tiger’s mouth to help wrap the glutinous rice into a round ball (this step is very sticky on my hands, I can’t take pictures)
18.
This is the way it’s all wrapped, glutinous rice is sticky, so be patient
19.
After that, put Aiwowo in the refrigerator for half an hour and eat it for the best results.
Tips:
1. The pure Aiwowo uses long indica rice, glutinous rice, and cooked soybean flour. We make it ourselves, so we can simply use glutinous rice;
2. Traditional fillings usually consist of melon seeds, raisins, walnuts, sesame or red bean paste. You can also change it yourself;
3. Glutinous rice is very sticky when filling, so I always wrap it while dipping it in cooked flour.
