Rose Honey White Bean Paste Soup Dumplings

The soup dumplings are round, wishing you all to have a reunion; rose stands for love, wishing all lovers in the world to be with each other for a lifetime; honey stands for sweetness, wishing my readers to live a life as sweet as honey; and the red color stands for red-hot, wishing all of you to work and career in full swing in the new year. This dumplings are butterfly carefully designed for the Lantern Festival, the choice of large white kidney beans to do bean paste, but also added butterfly last summer handmade rose honey, a large pot of rose petals will do a small bottle of rose honey, highlighting the precious it, today for the first time to open, open the bottle of the moment the rose fragrance refreshing, although the color is not as colorful as when just made, but after a long time of fermentation and marinade, the taste is more mellow and long. I tasted one of the made dumplings, the outer skin is soft and sticky, the inner filling is smooth and fluffy, the rose flavor is fragrant (is to add rose flavoring food flavor can not be compared), the rest of the packaged to get Mom and Dad's home, y loved by everyone.

Main Ingredients

Large White Kidney Beans

150g

Water Milled Glutinous Rice Flour

200g

Water

160g

Rose Honey

1 tablespoon

Supplementary Ingredients

Milky Sugar 25g

Dried Rose Flowers 2 pcs

How to Make Rose Honey White Bean Paste Soup Dumplings

1

Soak large white kidney beans in water for more than 20 hours until fully soaked, peel off the skin.

2

Put the white kidney bean cloves in a bowl, add a little water into the pressure cooker, and steam under water for 15 minutes.

3

Pour the steamed white kidney beans with soup onto a drawer cloth (the drawer cloth can be placed in a sieve first) and squeeze out the excess water.

4

Pass the white kidney bean paste through a sieve.

5

Put corn oil and sugar in a wok and sauté over low heat until the sugar melts, add the white kidney bean puree. Stir fry over low heat until the white kidney bean puree dries out and becomes a drier white bean paste.

6

Toss the rose honey into the cooled white bean paste and mix well.

7

Add the crushed dried rose petals. Stir well to make the filling. Take 20 grams of glutinous rice dough and cook it in boiling water. Put cooked glutinous rice dough and raw glutinous rice dough together.

8

Add water to the water-ground glutinous rice flour and mix well to knead the dough.

9

Take 20 grams of glutinous rice dough and cook it in boiling water. Put the cooked glutinous rice dough and raw glutinous rice dough together. Knead until the inside of the glutinous rice dough is even and somewhat sticky.

10

Divide the glutinous rice dough into 20g portions and roll them out, and divide the filling into 15g portions and roll them out.

11

Take a small dosage of glutinous rice and shape it into a lantern's nest with your hands, and put a ball of filling in the center. 16. Tighten the mouth and roll it into a circle.

12

All the dumplings are done in order.

13

Bring water to a boil, add the dumplings and cook until they float.

Tips

Steamed kidney bean curd wrapped tightly in a drawer cloth and wrung out, it can be easier to dehydrate.

2. white bean paste as dry as possible, rose honey will be added to thin. If the fried is not dry enough, you can put it into the microwave oven for 2-3 minutes, so that the internal water evaporates some.

3. Boil a piece of glutinous rice dough and raw glutinous rice dough kneaded together, you can increase the toughness of the glutinous rice dough, not easy to crack when the filling.