The green dumplings are a popular dessert, it's green in color, rich in fillings, varied in taste, and tastes delicious, many people like to eat green dumplings, especially before and after the Qingming Festival. There are certain rules for making green dumplings, and many people will put sticky rice flour. Then the green dumplings must be put sticky rice flour? Let's look at it!

The green dumplings must be put sticky rice flour

Not necessarily, you can use other ingredients to make.

Green dumplings, is a green dumplings, mainly made of edible grass juice and glutinous rice, the flavor is sweet but not greasy, fragrant, is a very seasonal food in the Spring Festival.

The green dumplings are made from the juice of a wild plant called "berry wheatgrass," which is pounded and squeezed, and then the juice is mixed with dried, water-milled pure glutinous rice flour to make the dumplings. The filling of the dumplings is made of fine sweetened bean paste, and a small piece of sweetened lard is added to the filling. After the dumplings are made, they are steamed in a cage and when they are taken out of the cage, the cooked vegetable oil is brushed evenly over the surface of the dumplings, which is the end of the process. Green dumplings green as jade, glutinous and soft, fragrant, sweet but not greasy to eat, fat but not fat. Green dumplings or people in the southern part of the people used to worship ancestors must be food, because of this, green dumplings in the southern part of the folk food custom is particularly important.

Green dumplings do not have sticky rice flour how to do with pure glutinous rice flour to do

Green dumplings are made of mugwort and glutinous rice, so the nutrition of glutinous rice and mugwort can be well absorbed, but we do not eat too much green dumplings in normal times, because glutinous rice is not easy to digest.

Substitute ice skin powder

Ice skin powder is best kneaded more, the powder dough will become elastic. It's better to be quicker when wrapping the dough with the icing powder, as the powder will be sticky when it's left out for a long time. Overall, the mix is very good, and it saves a lot of work. And the flavor is not bad. The skin is very white and comes out beautifully.

Instead of tapioca

Tapioca, also known as diamond flour, Thai raw flour, is a common starch in life, the main nutrients in tapioca are: starch and dietary fiber, it is very suitable for people who need to supplement the omnivorous food, the desserts made of processed tapioca are also very good.

Substitute flour

flour in the production of crust also has a certain degree of elasticity, can be used to make dumplings, buns crust, in the production of tapioca production of crust, pastries can be appropriate with flour, if not the pursuit of viscous rice flour to give a sense of transparency and elasticity can be replaced by all the flour.

Replacement of raw flour

Raw flour is also a starch often eaten in daily life, this starch belongs to the finishing starch, its raw materials are corn, wheat, etc., after the removal of proteins, cellulose, fats and other substances left only starch, so this starch is more stock, is able to completely replace the tapioca, whether it is to do taro balls or to do the dumplings, but also has the characteristics of the Q elasticity.

What kind of powder is the special powder for green dumplings

Mugwort powder.

Used in the production of green dumplings green from mugwort, and fresh green mugwort only in March-April each year, after this season, mugwort will grow old, can not be used for the production of green dumplings, in order to facilitate the production of green dumplings, long-term provision of the production of green dumplings of mugwort, many manufacturers processed mugwort into a dry powdered form, named green dumplings special powder, smelling with a strong mugwort flavor, if there is no mugwort flavor, it is inferior to the powder. If there is no mugwort flavor, it is inferior, and should be purchased with caution.

Cold water or hot water to steam the dumplings

Hot water for the vegetarian filling, cold water for the meat filling.

Dumplings steamed with hot water, cooked faster, can be eaten in less than 5 minutes, and steamed with cold water cooked much slower, the general vegetarian dumplings are steamed with hot water to steam, meat dumplings in order to make the food more flavorful, generally will be steamed with cold water.