glutinous rice balls
Overview
We eat Yuanxiao on the fifteenth day of the first lunar month, and this happens every year. Let's make it by ourselves this year. Children and young children are very interested. The little one said a few days ago that he wanted to eat strawberry glutinous rice balls. He loves peanuts, so just these two flavors! It’s just that the strawberry jam I made a few days ago has been eaten on the bread. I think I’ll wrap it up with fresh strawberries...
Tags
Ingredients
Steps
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Preparation: old pumpkin, purple sweet potato, glutinous rice flour, peanut kernels, strawberry, strawberry jam, white sugar
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Peel the pumpkin and purple sweet potato and cut them into slices, steam them in a steamer for 15 minutes, let them cool until cooked
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Fry the peanut kernels over slow fire until crispy, remove the layers, put them in two layers of fresh-keeping bags and smash them with vegetable melon
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Mix the crushed peanuts with sugar and lard, refrigerate them in the refrigerator to solidify, then roll them into uniform balls and set aside
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Wash the strawberries and cut them into small pieces. Add sugar to marinate for a while, then pour out the sugar water. Add strawberry jam and mix well
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Mash the pumpkin and purple potato slices into a puree, add glutinous rice flour and knead until smooth and not sticky, let it rest for 10 minutes
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Divide the rested dough into equal portions and shape into a round shape. Press it into a small bowl shape with your hands. Wrap in the fillings and gently shape into a round shape
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Add water to the pot. When the water boils, add the glutinous rice balls. When the glutinous rice balls float, they will be cooked
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The cooked glutinous rice balls can be added with sugar or ginger slices, or drained and sprinkled with chopped peanuts. The taste will be different
