How to make cinnamon red bean snacks

Materials: 100 grams of red beans, 80 grams of glutinous rice flour, 20 grams of rock sugar, dried cinnamon in moderation.

Practice:

1, soak red beans in cold water for 4 hours, then drain and set aside.

2, pour 1500 ml of cold water into a pot, add red beans and bring to a boil over high heat. Then reduce the heat to medium, cover the pot and simmer the red beans for 1 hour.

3. Turn off the heat, do not remove the lid, and use the residual heat of the pot to continue to simmer the red beans for 40 minutes. Add rock sugar and a pinch of salt, turn on medium heat, and cook for another 30 minutes, until the red beans are soft and sticky.

4. Add cold water to the glutinous rice flour and knead it into a smooth, soft dough, then divide it into two dosages, roll the dosages into long strips, and trim the edges of the dosages with a knife (trimming them into quadrangular shapes). Cut the dosage into small pieces and roll them in the glutinous rice flour to prevent sticking, then place them in the refrigerator for 2 hours (seal the container with plastic wrap, otherwise the dumplings will dry out and crack).

5: Bring a pot of water to a boil, then add the curryballs and cook over medium-low heat until they float all the way to the top. Strain out the currants and add them to the red bean soup and cook for another 3 minutes. If the red bean soup is too thin, you can add some seasoned lotus root powder or water starch to increase the consistency of the soup. Serve a bowl of adzuki bean snacks, sprinkle with dried cinnamon and eat.