The taste of my childhood----sorghum glutinous rice balls
Overview
Everyone knows about sorghum, but don’t you know about sticky sorghum? Sorghum is also called red grain and sorghum, and it was called Shu sorghum in ancient times. There are two types: Japonica and Waxy, and the grain quality is divided into hard and soft. Sorghum has certain medicinal effects, and has the effects of harmonizing the stomach, strengthening the spleen, eliminating stagnation, warming the body, astringing the stomach and intestines, and preventing cholera. I remember that I often ate this kind of sorghum glutinous rice balls when I was a kid, but I haven’t had them for many years. This year, my mom used glutinous sorghum rice to grind the flour, which gave me the taste of my childhood again - sweet, fragrant and a little astringent...
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Ingredients
Steps
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Materials available.
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Crush the cooked peanuts with a garlic mortar.
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Mix the crushed peanuts with brown sugar and add water to the sorghum noodles to form a dough.
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Break into even pieces.
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Pick up a piece and press it to create a nest.
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Add brown sugar peanut filling.
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Knead well and form into a round ball with your hands.
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The glutinous rice balls are ready.
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Put water in the pot.
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When the pot is about to boil, add glutinous rice balls and reduce the heat to low.
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Cover the lid and cook until the glutinous rice balls float to the surface and are cooked.
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Take it out and eat. . . . .
