Fancy glutinous rice balls
Overview
When making citrus jam, there was too much soup in it, so I scooped out some and used it as natural coloring to make fancy glutinous rice balls. The soup was originally purple-red, and the noodles were also purple, but after cooking, it turned into this dark color. However, this does not prevent it from being delicious.
Tags
Ingredients
Steps
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The purple dough uses 35 grams of glutinous rice flour and mulberry juice to make the dough. (When cooking citrus jam, scoop out the juice.)
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The white dough uses 95 grams of glutinous rice flour and warm water for kneading.
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The bean paste filling is homemade and made into small balls in advance.
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Make 9 white glutinous rice balls and 3 purple glutinous rice balls. Divide the dough evenly and flatten one of them. Add bean paste filling, slowly close the mouth, and wrap into glutinous rice balls.
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Wrap the white glutinous rice balls in turn.
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Take a little purple flour, roll it into a drop shape, put it on the glutinous rice balls, and make it into a petal shape.
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Use a toothpick to press each one, and put a small amount of white dough in the middle.
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You can also make the purple surface into disc-shaped petals to create other flower shapes.
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You can use your imagination to make it into whatever shape you like.
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Put enough water to cover the glutinous rice balls in the pot, add the glutinous rice balls after the water boils.
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During this period, you need to push the glutinous rice balls gently with a spoon to prevent them from sticking to the pan. Cook until the glutinous rice balls float, and then serve them out.
