Strawberry glutinous rice ball(cao mei nuo mi tuan )

Strawberry glutinous rice ball

Introduction:

"Strawberry is a good fruit in spring. It is rich in vitamins. It has the nutritional effect of removing heat, relieving heat and clearing heat. People's liver fire is often strong in spring. Eating some strawberry can inhibit it. This time, the glutinous rice dumpling is added with sour and sweet strawberries. The soft waxy q-ball on the outside and the sour and sweet strawberry fragrance on the inside will give you a different feeling. This special sweet dumpling, strawberry glutinous rice dumpling, is for you. I wish all families happiness. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: Wash 4 strawberries, put them into blender and beat them into strawberry juice.

Step 3: add sugar to the glutinous rice flour.

Step 4: add strawberry juice.

Step 5: after adding Monascus powder, add 40 grams of water.

Step 6: slowly knead the flour by hand to make the glutinous rice flour loose.

Step 7: you can grab a handful of flour and knead it into a ball, then roll it in the palm of your hand. If it is not loose, it means that the moisture is just right.

Step 8: put the flour into the steamer and insert a few small holes on it by hand.

Step 9: cover and steam for 15-18 minutes.

Step 10: wash the strawberries and use kitchen paper to absorb moisture.

Step 11: put the strawberries into the bean paste

Step 12: wrap it slowly to make a filling.

Step 13: take out the steamed glutinous rice dough, put it into the greased basin, and pound it with a rolling pin for 5-8 minutes to increase the viscosity of the dough.

Step 14: divide the dough into equal pieces.

Step 15: take a portion of glutinous rice dough and wrap it with bean paste and strawberry stuffing.

Step 16: slowly close the mouth and form a glutinous rice ball.

Step 17: do it in turn, and roll it with coconut powder.

Materials required:

Glutinous rice flour: 350g

Strawberries: 10

Bean paste: right amount

Coconut: right amount

Strawberry juice: 30 ml

Sugar: 30g

Monascus powder: 2G

Note: the amount of water in glutinous rice flour can be adjusted by yourself. As long as the flour is kneaded into a ball and rolled in the hand, it will not loose, indicating that the water is just right. When steaming, add steamer cloth. The steamer cloth should be covered with water, and the steamed dough can be easily removed. The steamed glutinous rice balls should be put into the greased basin and mashed with a rolling pin to make the glutinous rice balls taste more elastic.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sweet

Chinese PinYin : Cao Mei Nuo Mi Tuan