crystal glutinous rice balls

1.Mix glutinous rice flour and tapioca flour evenly.Slowly pour in the boiling water and stir until there is no dry powder left.The amount of water written increases or decreases according to the water absorption of the powder, for reference.

2. Knead the flour into a smooth dough while it is still hot.Cover with plastic wrap and let rest for twenty minutes.

3. At this point, the purple potatoes can be steamed, peeled and mashed into puree.Don’t steam the purple sweet potatoes too dry, ensure a certain amount of moisture.

4. Add condensed milk and sugar to the purple sweet potato and adjust according to your own taste.Don't add too much, as the purple sweet potato is too thin and won't form a ball.

5. Divide the purple sweet potato filling into about 8 grams, roll into small balls and set aside.

6. Roll the dough into strips and cut into small pieces, about 8 grams.Cover with plastic wrap and pack as you go.

7. Roll out the small portion and make it as thin as possible, so that it will be more transparent after cooking.

8. Wrap the purple potato filling, seal the filling in the way you like, and rub it with your hands into a round shape.As shown in the picture.

9. Boil a pot of water, add the prepared glutinous rice balls, boil the glutinous rice balls again until they float , add a bowl of cold water, open the lid and cook over medium heat for 8 minutes.Then turn off the heat and simmer for 5 minutes.At this point the glutinous rice balls will become more transparent.

10.Place in a bowl and enjoy!