Purple potato peanut glutinous rice dumpling(zi shu hua sheng nuo mi ci )

Purple potato peanut glutinous rice dumpling

Introduction:

"I bought a lot of purple potatoes and put them in changya. If I want to get rid of them, I want to eat them in a different way. Let's make glutinous rice dumplings slowly."

Production steps:

Step 1: peel the purple potato

Step 2: cut small pieces and put them on the plate

Step 3: stir fry peanuts until fragrant

Step 4: stir fry after peeling

Step 5: the fried peanuts are powdered with a cooking machine, and the steamed purple potatoes are also divided into corresponding parts. The glutinous rice flour is kneaded with water to form a ball and divided into equal parts. Glutinous rice balls and peanut powder are moderate amount of sugar, more delicious.

Step 6: pack the dumplings layer by layer

Step 7: steam in a pan on a plate. Steam over high heat until translucent.

Step 8: wrap the powder while it's hot. It's easy to stick on. Next to it is the leftover peanut powder. It's delicious to eat with it.

Materials required:

Peanuts: moderate

Glutinous rice flour: right amount

White granulated sugar: right amount

Purple potato: right amount

Coconut: right amount

Boiled water: appropriate amount

Notes: 1. Purple potato can be sifted, so it is more delicate in the mouth. If you think it's troublesome to sift, you can also use it directly. 2. It's better to divide the glutinous rice dough into smaller equal parts, because purple potato and glutinous rice are starch, and the heat of fried peanut is also relatively high, too large is easy to be greasy. 3. The thinner the slice of purple potato, the faster it ripens. It's more convenient than steaming and peeling. It's faster to cook one without dirty hands.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Hua Sheng Nuo Mi Ci