glutinous rice dumplings
Overview
As a northerner, I don’t really like the taste of glutinous rice, but I happened to see it in the supermarket that day and bought it. It’s also good to whet your appetite once in a while. It’s convenient and quick to have a bowl of hot glutinous rice dumplings in the winter morning.
Tags
Ingredients
Steps
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Put glutinous rice flour in a basin.
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Add warm water and stir into a ball.
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Knead into dough.
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Wash the red beans and put them into the rice cooker and fill them with appropriate amount of water.
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Use grain and rice stalls.
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When it's cooked, add sugar while it's hot and stir evenly. (Adjust the amount of sugar according to personal taste)
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Take a small piece of dough.
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Pinch flat.
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Put appropriate amount of bean paste filling.
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Shape into glutinous rice balls.
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Code well and set aside (spread some flour underneath to prevent sticking).
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Put water in the pot and add glutinous rice.
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After boiling, add glutinous rice balls and brown sugar slices.
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When the glutinous rice balls are cooked and floating, pour in the beaten egg liquid, turn off the heat, scoop them out and sprinkle black sesame seeds on top.
