The practice of traditional new houses occupying glutinous rice balls

material

Glutinous rice flour 180g honey red beans 120g water malt 3 tablespoons salt cream 15 ~ 20g.

working methods

1

When the red beans are cooked, add two pieces of sugar (1/3 of red beans), add water malt and cream, cook in another pot, and drain.

2

Cooling and kneading into 10g red bean stuffing * * * to make 12 pieces.

three

Pour glutinous rice flour into a round pot (traditionally rolled with a bamboo basket), put the red bean stuffing into the glutinous rice flour, lift the pot with both hands and roll it round, so that the red bean stuffing is evenly wrapped with a layer of glutinous rice flour.

four

After rolling, put it in a colander and quickly pass the water.

five

Put the soaked red bean stuffing into glutinous rice flour again and roll it out. Repeat soaking and rolling for about 4~5 times or 7~8 times, and the thicker the skin is.

six

I rolled eight times. I remember that every time I put it back in the glutinous rice flour, I can put it gently with my hands to avoid getting the glutinous rice flour wet and caked, so that the Yuanxiao will be rolled unevenly and roundly.

seven

After the water is boiled, put it in jiaozi, float and cook for about 3 minutes (if the skin is thin, cook for about 1 minute).