Tremella and Purple Sweet Potato Fruit Rice Balls
Overview
In winter, when the climate is relatively dry, eating white fungus soup can nourish yin and moisturize the lungs. Wouldn’t it be better to cook some glutinous rice balls in it
Tags
Ingredients
Steps
-
Mix a small amount of purple sweet potato flour into the glutinous rice flour and mix well
-
Ingredients for making glutinous rice balls
-
Purple sweet potato and glutinous rice flour are mixed into warm water to form a dough, the sesame glutinous rice dumpling filling is ready, and the water-coated white fungus, wolfberry, and yellow peach are ready for later use
-
The fermented white fungus is first boiled in a pot of boiling water and simmered over low heat (my white fungus is shredded into smaller pieces so it tastes better)
-
During the free time while simmering the white fungus soup, make glutinous rice balls. Divide the dough into small pieces that are slightly larger than the filling of the glutinous rice balls
-
Take a piece of dough and knead it into a bowl shape. Hold a glutinous rice ball filling
-
When one glutinous rice ball is ready, make all the glutinous rice balls
-
Dice yellow peach
-
Boil the wrapped glutinous rice balls and diced yellow peach into the white fungus soup, cook over high heat until the glutinous rice balls float, sprinkle with wolfberry and it is ready to eat
-
The finished product is so beautiful! It’s the purple I like
-
The finished product is sweet and delicious
