How to make colorful glutinous rice balls

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  1. Use a food processor to squeeze and strain the beetroot, cucumber, and pumpkin, and put them into three bowls.

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  2. Mix glutinous rice flour and sticky rice flour in a ratio of 8:2 and put them into four containers.

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  3.Add filtered beetroot juice, cucumber juice and pumpkin juice respectively, and knead until smooth Dough.

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  4.Cover with plastic wrap and let rise for an hour.

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  5. Prepare the dumpling fillings during the rising time.Toast the peanuts and black and white sesame seeds in the oven at the same time (my oven roasts them at 160 degrees for about 10 minutes).After cooling, rub and blow with hands to remove the outer skin of peanuts.Crush the peanuts with a rolling pin, mix with the black and white sesame seeds, add an appropriate amount of white sugar and mix well.

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  6. Start making glutinous rice balls.Use your hands to make a groove, put in the filling, pinch to seal, and then use your hands to make a round shape.

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  7. Wrap all the glutinous rice balls in turn.I didn't weigh them, so the dumplings are not all the same size.

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  8. Boil the water in the pot until it boils and add the glutinous rice balls.After cooking for a while, turn down the heat to prevent the glutinous rice balls from cracking if the heat is too high.Cook until the glutinous rice balls float to the surface of the water and take them out.