finished white bean paste (Jingri bean paste)

3g

glutinous rice flour

1g

water

practice of peeling

3g white bean paste (the white bean paste used this time is the bean paste made of white kidney beans, which is bought off the shelf. How to cook bean paste with white kidney beans next time), 1 grams of glutinous rice flour for use.

Because the water content of white bean paste is too high, it needs to be fried to remove excess water. Copper pot is preferred because of its slow and uniform heat conduction. Stir-fry repeatedly to evaporate excess water. What if there is no copper pot? You can use the microwave for three or four minutes.

how fried is the white bean paste? As long as it doesn't stick to your hands. It's the same with a microwave oven, as long as it doesn't stick to your hands.

add water to the glutinous rice flour little by little

adjust it to be as soft as the earlobe

bring the water to a boil, put the kneaded glutinous rice dough into it and cook it for about three minutes after floating, and it will be slightly transparent. If it is cooked for too long, it will rot and it will not be fished up.

remove the glutinous rice balls and drain.

put the glutinous rice balls into the white bean paste and stir well.

divide the evenly mixed dough (actually no noodles) into small portions to dissipate heat.

Knead repeatedly until the dough is strong and elastic.

just practice peeling.