Pumpkin, Rose and Black Sesame Rice Balls
Overview
I was cleaning out the refrigerator a few days ago and found a small pile of pumpkin puree, but I couldn't remember the reason why I kept it in the first place. On New Year's Eve, I was talking about the glutinous rice balls on the first day of the year, and my heart moved, and I thought of the pumpkin puree for some reason. Forgetting the original intention, I simply contributed to the glutinous rice balls on the first day of the new year. I never dare to think too much about the skin of glutinous rice balls. Are you making an exception this year? Unexpectedly, there was too little pumpkin puree, and the mixed dough did not have the stunning pumpkin color that I was used to. I was a little frustrated, but in an instant I felt relieved: the cooked glutinous rice balls would have a light yellow color. Although it was not as stunning as I wanted, it would not disturb the old comrades who are obsessed with white skin. It is lighter, but it doesn't matter. Yellow skin, black heart, and the faint scent of roses. . . .
Tags
Ingredients
Steps
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Dough: 200 grams of glutinous rice flour, 30 grams of pumpkin puree, 140 grams of water,
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Filling: 150g rose black sesame glutinous rice dumpling filling
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Mix the dough ingredients,
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Knead into a uniform dough,
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Divide into 30 equal parts,
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Take a piece and pinch out a small nest,
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Put the stuffing,
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Push up, close your mouth,
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Make a round shape,
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Prepare each one one by one and set aside for later use.
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Pour water into the pot and put it on the fire,
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Bring to a boil.
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Add glutinous rice balls,
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Use a spoon to gently push it along the bottom of the pot.
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After boiling again, turn to low heat and simmer for 15-20 minutes.
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When the glutinous rice balls are cooked, turn off the heat,
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Serve.
