Steamed three-color glaze glutinous rice balls

2024-07-03 11:54:44  Views 2 Comments 0

Health Benefits

Sweet potatoes: tonify the spleen and replenish qi, widen the intestines, ease bowel movements, and facilitate gas production
Purple sweet potatoes: tonify the spleen and replenish qi

Ingredients

Glutinous rice flour ( appropriate amount )
Sweet potato ( 1 )
Purple sweet potato ( 1 piece )
Tangyuan fillings ( appropriate amount )
Wolfberry ( appropriate amount )

How to steam three-color glazed glutinous rice balls

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    1.Peel and wash purple and sweet potatoes.

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    2.Cut each into small dices and distribute between two plates.

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    3. Place a double-layer steamer and steam for 15-20 minutes.

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    4.Steamed sweet potatoes and purple potatoes.

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    5.Use a spoon to press into puree.

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    6.Add appropriate amount of glutinous rice flour.

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    7.Mix into sweet potato dough and purple dough.

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    8.Use pure glutinous rice flour and mix it into a dough about the same size as sweet potato dough.Dough.Put the three doughs into plastic bags respectively and let them rest for ten minutes.

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    9. Roll the three colors into long strips, put them together at will, and roll them into a noodle.

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    10.Cut into segments of similar size, then flatten each one, and then move it around The middle becomes a small hollow pot.

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    11.Put in your favorite fillings.

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    12. Hold the glutinous rice balls tightly with your hands and form into a ball.

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    13.Place the steamer and
    steam for 5-10 minutes.

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    14. This is what it looks like after steaming.

Tips

Purple potatoes do not contain as much water as sweet potatoes.In order to make it easier to use, some water should be added to the purple sweet potato when making the dough.The three doughs should be mixed with moderate hardness.It is best not to have different soft and hard skills.
Because glutinous rice noodles are easier to cook, sweet potatoes and purple potatoes are also cooked, and ten minutes is enough.
There is nothing wrong with steaming for a long time, it just loses its shape.The steaming time is directly proportional to the size of the glutinous rice balls.

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