Red bean and osmanthus wine stuffed rice dumplings

Overview

Cold weather is the perfect time to have a bowl of hot and sweet Yuanxiao. The Yuanxiao I made today is one of my favorites. It has the fragrance of osmanthus and the sweetness of fermented rice. The soft and glutinous Yuanxiao and the warm red beans not only nourish the blood but also warm the stomach. In fact, it is also very suitable for mothers who are in confinement. It is a very tonic sweet soup,

Tags

• dessert
• children
• traditional food
• lantern festival
• brown sugar
• glutinous rice flour
• liquor lees
• red beans
• sugar osmanthus

Ingredients

Steps

1. 1 Soak the adzuki beans for more than 24 hours in advance,

   

2. 2 Boil water,

   

3. 3 Cook until soft and tender,

   

4. 4 Mix glutinous rice flour into dough,

   

5. 5 Boil the water and wrap the balls under hot water.

   

6. 6 When all the dumplings are floating, scoop them out and set them aside for later use,

   

7. 7 Put the lees into the red bean soup that was cooked before. (Don’t make it too much soup. If there is too much soup, scoop out some of it. Just enough water to cover half a finger of the red bean.)

   

8. 8 Chop up some brown sugar, (it melts better,)

   

9. 9 Put the brown sugar in and stir evenly,

   

10. 10 When all the brown sugar has melted, turn off the heat, then scoop the dumplings into the soup and stir evenly. (The dumplings have been cooked before, so they are already very soft and glutinous without any further cooking.)

    

11. 11 Just put a little sugar osmanthus when eating,