Tooth Wheat Round Rice Dumplings Practice Malt Cotton Thread Heads

Tooth Wheat Round Rice Dumplings Directions

Materials

150g of pumpkin, 60g of coconut flour, 150g of glutinous rice flour, cooking oil, salt, water, milk

Methods

1, peel the pumpkin and cut into small pieces.

2. Put it into a microwave oven container and ding it on high for 3 minutes.

3. Grind the microwaved pumpkin into pumpkin puree with a spoon.

4: Add glutinous rice flour and stir into pumpkin dough.

5: Dry the pumpkin dough into a pastry with a thickness of about 1.5cm.

6: Cut into small squares with a diameter of 1.5cm*1.5cm.

7: Roll the small square into a small ball in the palm of your hand.

8, sit in a pot of water, water boiled into the small round.

9: Add a little salt and cooking oil to prevent sticking.

10, when the dumplings float in the water, it means it is cooked.

11, fish out the small round, cold water over the cool, according to personal taste into the milk can be eaten.

Tips

1, pumpkin can also be used on the pot steaming method, only a little longer.

2, the ratio of glutinous rice flour and pumpkin puree is 1:1, if the glutinous rice flour is too little, it will not form a ball.

3, and the pasta did not add water, because the pumpkin puree itself is enough water.

4, when cooking the dumplings, add a little salt and cooking oil to prevent sticking.

5. It tastes better after refrigeration.