West Lake lotus root starch is a snack with a long history in Hangzhou. In ancient times, it was a tribute to the royal family. The lotus root starch was reddish in white, amber in transparent texture after brewing, and sometimes pink depending on the water quality.

Brewing lotus root starch is also exquisite. First, use a small amount of cold water to melt the lotus root starch, then pour it in boiling water at one time, while stirring. In this process, cold water should be less, just melt the lotus root starch, hot water should be very hot, and boiling water must be used, and the water in the water heater should not be used, because the temperature can not reach.

Today, we use pure lotus root starch from Caizhizhai to make a lotus root starch dumpling.

The materials needed in the whole process are:

There are two bags of lotus root starch. Here, I use one bag of pure lotus root starch to make dumplings, and the lotus root starch in Guangxi to make soup base.

45g glutinous rice flour, 30g cassava flour and 6g sugar powder. If you need to make colored balls, you can prepare natural colored materials such as red heart dragon juice, matcha powder and cocoa powder to make different colors and flavors.

In addition, prepare some dried roses for ornament.

Finally, prepare boiled water, cold boiled water, etc.

First of all, let's do the Marion part:

Mix 30g of lotus root starch, all glutinous rice flour, tapioca flour and powdered sugar. You can mix juice or flour of corresponding colors into dough according to your own taste, add a small amount of water several times, knead the dough into small dumplings, cook in cold water for 10 minutes, and then take them out and put them on a plate to cool. You can also cool the dumplings with cold water so that they will be more elastic and delicious.

After that, the lotus root starch is brewed, the lotus root starch of osmanthus flowers is melted with cold water, enough boiling water is added at one time, and the water is added while stirring.

Because there are dumplings in it, the lotus root starch doesn't need to be brewed too thick, so you can add more water.

Finally, pour the cold dumplings in and stir them, and you can start.

I didn't add a lot of sugar to this one. If you like sweet food, you can add more powdered sugar when making dumplings, or add it to the soup later.

Lotus root starch dumplings are simple and easy to make, have the effect of nourishing the stomach, and are a good dessert.