q Crystal purple sweet potato glutinous rice balls

Ingredients

Purple sweet potato (mashed meat)

6-7 pieces (just for filling , so the quantity is determined by yourself)

White sugar

70 grams (make your own taste)

Tapioca starch

300 grams (not enough and)

q How to make crystal purple potato glutinous rice balls

Steamed: In order to steam them faster, I cut the purple potatoes and steamed them in the same pot.

Stirring: Add white sugar to the steamed purple sweet potato while it is still warm, and stir until the white sugar melts.

Making the filling: Because the purple sweet potato is relatively loose and difficult to roll into a round shape, I took out a small piece of the mixed purple sweet potato, shaped it into a small round shape, and set it aside for later use.

Kneading the noodles: Pour in the tapioca flour first, then the warm boiled water. Do not add too much warm boiled water at once, add it slowly, and slowly knead the noodles (it is recommended that you use chopsticks to stir at the beginning, and wait until Knead the dough with your hands when it is a little firmer, otherwise your hands will be covered with batter and it will be difficult to clean it out). Knead it into a dry and elastic dough.

To make glutinous rice balls: Take off a small piece of the mixed cassava, flatten it, add purple sweet potato filling, and roll it into the size of glutinous rice balls.

Cook the glutinous rice balls: Prepare a large pot of water. After the water boils, pour the glutinous rice balls into it. After waiting for 8-10 minutes, add water two or three times in the middle. At this time, the glutinous rice balls are still white but not completely transparent. Do not use If you are worried, turn off the heat, cover the pot and simmer for another 8 minutes, and it will magically become crystal clear.

Tips

1. When mixing tapioca starch, you must use warm water. If you use cold water, you will not be able to mix the dough and it will be too thin to twist;

2. While the purple sweet potato is still hot, add white sugar (adjusted according to personal taste) and stir again to dissolve the sugar;

3. When cooking glutinous rice balls, add cold water and cook until When there is still a bit of white in the middle, cover the pot and simmer for another 8 minutes.

4. If the glutinous rice balls are not cooked thoroughly, they will be translucent, which means they are not fully cooked.