Glutinous bean dumplings with rhubarb rice noodles-You Are Foodie

By Spencer
91

Glutinous bean dumplings with rhubarb rice noodles

Every winter, I think of eating beanbags and recall the taste of my childhood. This was done years ago before it was sent out.

Main Ingredients

corn meal 500g
Dahuang Rice Noodles 2500g

Auxiliary Ingredients

warm water appropriate amount
yeast 1 tablespoon (porcelain spoon)
Red kidney bean A moderate amount of

1. Beans must be soaked first. When boiling, just add water that is flush with the beans. I like to eat sweet bean stuffing and cook it directly with sugar.2. Don't mix the dough too thinly. Just mix it into a dough that doesn't touch your hands.3 beans

Step 1 . Pour the yellow rice flour into the basin, add 500g corn flour, a spoonful of yeast, shake well, add an appropriate amount of warm water and flour, and form a dough to ferment until slightly initiated.

Step 2 . Soak the red kidney beans for about 10 hours in advance, press them with a pressure cooker for 30 minutes, pour them out, and fry them with a frying pan to get excess water.

Step 3 . After frying, crush it into powder with a spoon.

Step 4 . Make bean stuffing of the same size by hand and set aside.

Step 5 . The stuffed beans are ready for use.

Step 6 . Pick up a piece of bread and put bean stuffing on it. Put water in the pot and steamer cloth on it.

Step 7 . The wrapped bean bags are placed neatly and steamed for 30 minutes.

Step 8 . Soak the steamed bean bags with cold water and lift them out with a wooden shovel.

Step 9 . Serve on a plate.

Step 10 . You can eat it with sugar. It's sweet, soft and glutinous. You can also flatten it and fry it.

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