Introduction
In this unattractive and even ugly little snack, sorghum plays a role in neutralizing the role of glutinous rice, because glutinous rice is not conducive to digestion when you eat too much. And glutinous rice is relatively sticky, adding the right amount of sorghum flour, so as not to let the small snack steamed, sticky in the pot can not be removed.
I also wrapped into the right amount of bean paste filling, so that the texture is more rich, soft and delicious and more nutritious.
Sorghum is sweet, warm and has a high therapeutic value. According to Chinese medicine, sorghum is sweet, astringent, warm, non-toxic, and can harmonize the stomach, strengthen the spleen, stopping diarrhea, solid astringent stomach and intestines, inhibit vomiting, benefit the spleen and warming the middle, and other functions, can be used to treat food accumulation, indigestion,... (Expand)
Time & Servings
Preparation time:
within 10 minutes
Preparation time:
30 minutes-1 hour
Number of people to serve:
1-2 people
Ingredients
Main Ingredient
Glutinous Rice Flour
150g<
Sorghum flour
150g
Accessories
Sugar
15g
Douxa Filling
Moderate
Water
Moderate
Steps
1. Set aside the ingredients.
2. Two kinds of powder, add sugar and pour into a large container.
3. Bean paste filling appropriate amount (own cooking, did not peel, directly into the cooking machine to break, also very fine).
4. Powder add appropriate amount of water, knead into a uniform dough.
5. Bean paste filling, kneaded into small balls standby.
6. Divide into equal sized doses.
7. Take a small portion of the dosage, pinch it into a crust with a small nest in the center, and put in a ball of bean paste (raw glutinous rice flour and sorghum flour make a fragile dough, so be careful with this step).
8. Slowly close the mouth. Then knead it a few more times in both hands and it becomes a small ball without cracks.
9. Put the dough balls into a steamer basket lined with greaseproof paper.
10. Steam the dumplings in cold water for fifteen minutes.
Tips
Raw glutinous rice flour and sorghum flour and into the dough is fragile, and when the noodles can add a small amount of warm water.