Pumpkin glutinous rice balls
Overview
#streetfood#, glutinous rice balls, a specialty of the fifteenth day of the first lunar month, have become a street snack that can be eaten at any time. I have been staying at home for more than a month, making pumpkin-skin glutinous rice balls.
Tags
Ingredients
Steps
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Pumpkin is steamed and pressed into puree.
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Crush glutinous rice flour in a food processor, sift and set aside.
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Add glutinous rice flour to pumpkin puree to form a slightly soft glutinous rice flour dough.
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Bake peanuts and walnuts in the oven at 150 degrees for 15 minutes, take out and let cool and set aside. Use the remaining heat of the oven to add white sesame seeds and roast until fragrant.
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Put peanuts, walnuts, and white sesame seeds in a plastic bag and crush them.
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Add rose paste and mix well, knead into a ball to make filling.
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Make Tangyuan with pumpkin glutinous rice dough.
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Pour the warm water into the pot and heat over low heat until the soup yuan floats. After the pot is boiled, cook for another 3-5 minutes.
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Finished product.
