Sweet scented osmanthus wine dumplings
Step 1 . Mix glutinous rice flour with white granulated sugar.
Step 2 . Add an appropriate amount of water and knead it into a smooth powder.
Step 3 . Pull twoorthree pieces of small dough and let it be boiled in water, then release the cooked dough into the embryo and knead it evenly.
Step 4 . The raw embryo stuffing with cooked dough is not easy to crack.
Step 5 . The bean paste stuffing and sesame stuffing are kneaded into small balls in advance and frozen in the refrigerator.
Step 6 . Wrap the bean paste stuffing and sesame seeds into the dough respectively and rub them into small balls.
Step 7 . Boil half a pot of water, add 30 grams of sugar and bring to a boil.
Step 8 . Add the wrapped glutinous rice balls to boil, add a spoonful of wine and boil until the glutinous rice balls float, and then sprinkle with osmanthus flowers.
Step 9 . Take another small bowl and add a spoonful of cassava powder. Mix well with a little water.
Step 10 . Pour it into the pot and thicken it. The soft, waxy, sweet and lubricated glutinous rice dumplings can start.
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