Raw materials: 200g of water-ground glutinous rice flour, moderate amount of water, moderate amount of sweet wine, sugar, cornstarch

Methods:

1. Slowly add water to the glutinous rice flour, and while adding and kneading the dough, knead the dough until smooth, and then wake up for about 10 minutes.

2. Take a towel/cloth, moisten it with water (soak it and wring it dry without dripping), fold it in half and lay it flat on a plate for use.

3. Roll the dough into strips, twist/cut off small grains, roll them out, put them on the right half of the towel and cover them with the left half of the towel, the principle is like wrapping dumplings, using a wet towel to ensure that the balls are moist.

4. balls rolled, take a pot of boiling water, water boils, put the balls, when the water boils again, according to their own taste add wine (I added 5 tablespoons), with a spoon, add the appropriate amount of sugar (I added 3 tablespoons), cook for 1 minute, thickened with cornstarch can be.

Notes:

1. The balls can be rolled smaller as they will expand when heated with water.

2. The wine is slightly sour, personally I think adding more sugar is a good choice. If you don't like granulated sugar, you can use rock sugar.