Don’t use glutinous rice flour for glutinous rice dumplings, try this new method, all of them are crystal clear, and the Q elastic does not stick to the teeth

Sometimes I have to say that time flies so fast. In a few days, it will be the annual Lantern Festival. As a traditional Chinese festival, in addition to guessing lantern riddles and enjoying the full moon, the Lantern Festival Naturally, all kinds of delicious glutinous rice balls are indispensable during the festival. Although nowadays, with the improvement of living standards, glutinous rice balls are no longer a rare thing, they can be eaten almost easily, and not only for the Lantern Festival, but also at any other time. To eat, but for us Chinese, the Lantern Festival without glutinous rice balls is incomplete, so every year when the Lantern Festival comes, almost every household will prepare some glutinous rice balls in advance and put them to eat on the day of the Lantern Festival, and even though it’s special to buy glutinous rice balls nowadays It’s convenient and the price is particularly cheap, but many people are more willing to make their own glutinous rice balls at home. It is more interesting and fun to make them by yourself. Secondly, the glutinous rice balls that are made by themselves, no matter the choice of ingredients or the taste, It’s better, and it’s easier to eat. Because of different eating habits and tastes in different places, there are many fillings and flavors of glutinous rice balls, but no matter how different, one thing is the same, that is, glutinous rice flour must be indispensable. After all, glutinous rice flour is especially sticky and delicious. The most suitable ingredient for making dumplings.

But in fact, to make dumplings during the Lantern Festival, in addition to glutinous rice noodles, there are many other ingredients that are also very good choices, so today I will teach you a new method of dumplings [crystal dumplings]. Super simple and quick to make, the glutinous rice balls are not only crystal clear and beautiful in appearance, but also softer and more elastic than the glutinous rice dumplings usually wrapped in glutinous rice flour. They are not sticky at all, and they are easier to digest and more suitable. For children and the elderly. I love making some of this new glutinous rice balls every Lantern Festival, and even picky eaters will rush to eat them all. Next, I will show you the specific methods. If you like, spend a few minutes to learn together. After all, the Lantern Festival is coming soon, and you will have to eat glutinous rice balls. After you learn, I will give glutinous rice balls a new trick this year, even if it’s normal. In daily life, you can also pack some regularly. Whether it is for breakfast or occasional tooth-fighting ceremony, it is a particularly good choice.

Ingredients and ingredients needed: 150 grams of tapioca flour, 120 grams of boiling water, 5 purple sweet potatoes, appropriate amount of condensed milk

Practice and steps:

Step 1: Tapioca flour Put boiling water into the container, add little by little, don't add all of the water at a time, stir quickly with chopsticks while adding, and finally weigh it and stir without dry flour. It doesn't matter if you stir agglomerates, you need to knead the dough later. The most important thing for this is to use boiling water to mix the flour. The hotter the water, the better the dough, so that the kneaded skin will be elastic.

Step 2: Make the noodles a little softer, and knead it by hand while it is hot to form a soft, non-sticky, smooth dough. Wear disposable gloves for easy operation. Cover with plastic wrap and let it rest for 20 minutes.

Step 3: Put the purple sweet potato in the steamer in advance and steam it, peel it and press it into a puree, adjust the amount of honey or condensed milk according to your taste, but the condensed milk tastes better and the color is bright some. The filling can be made into a ball if it is not dry, and it should not be too wet, otherwise it will be difficult to pack. (The finished purple potato mash is about 220 grams).

Step 4: Rub the purple potato filling into small balls of about 10 grams each, set aside.

Step 5: Take out the cassava dough like a dumpling wrapper, roll it into strips, and cut into small pieces. (About 11 grams each, divided into 22 pieces according to the purple sweet potato filling) Press flat and roll it into a round piece. Roll out the skin as thin as possible. The cooked dumpling will be more transparent afterwards! Note that the dough is easy to dry, cover with plastic wrap and operate one by one.

Step 6: Take the purple sweet potato balls and place them in the middle, and place them at the mouth of the tiger. Or wrap it in the way you are used to. In addition, other dough that is temporarily not wrapped should still be covered with plastic wrap to prevent it from drying out and it is not easy to wrap later.

Step 7: After wrapping, round. Because the dough is firmer, it doesn’t matter if you wrap it with some wrinkles, because the wrinkles will not be visible after it becomes transparent. Anyway, it's not exposedFilling, as round as possible. If the wrapped glutinous rice balls are not cooked right away, they should be covered with plastic wrap to prevent them from drying out, or they can be cooked until they are frozen in the freezer next time without thawing.

Step 8: Add water to the pot and boil it into the wrapped glutinous rice balls, bring to a boil, and then add some cold water to boil again. When the glutinous rice balls are completely floating, open the lid of the pot Cook for about 8 minutes. At this time, the glutinous rice balls have not become transparent, finally turn off the heat, cover the pot and let it sit in the pot for about 5-8 minutes until it is completely transparent, and you can enjoy it. It is crystal clear and has a chewy texture, which is both beautiful and delicious.

Tips: You must use boiling water for making noodles. The ratio of tapioca to water is about 100g: 80ml. Generally speaking, each type of tapioca has different water absorption capacity, depending on the tapioca. The water absorption of the flour is appropriately added or reduced, and the flattened dough is thinner, it is easier to develop the color after cooking, and the pot must be covered when the dumpling is finally cooked, and the pot will be stuffy for about 5-8 minutes. It becomes a transparent crystal leather. In addition, if you don’t use purple sweet potato as the filling, you can also make black sesame glutinous rice balls. As long as the black sesame seeds are cooked, add appropriate amount of sugar to break, add appropriate amount of lard and butter to make balls. After freezing and shaping, the filling can be made. The ingredients can be matched. All kinds of nuts, just add a little cooked glutinous rice flour and mix it with honey to form a dough. In addition, when cooking glutinous rice balls, when the glutinous rice balls float up, the lid of the pot must be opened to prevent the lid from being covered. The pressure in the pot will crush the glutinous rice balls and boil them. In addition, glutinous rice balls are still sweet and delicious, so when making fillings, you can often add some sugar or honey according to your own taste. After cooking, add sugar and sweet-scented osmanthus, it is delicious. Don’t use glutinous rice flour for glutinous rice dumplings. Try this new method. All of them are crystal clear, and Q elastic is not sticky. The above is the detailed method. If you like, please try it quickly. If you have different opinions and practices, Welcome to share.