Cranberry and purple sweet potato snacks

Overview

Every time I eat glutinous rice snacks, I always think of my father and the time my father braved the rain to buy me glutinous rice noodles. I remember one time when I was young, I got sick and lay in bed with vomiting for several days. Dad asked me what I wanted to eat? After not eating for a day, I said: I want to eat the glutinous rice snacks made by my mother. In that era of scarcity, glutinous rice flour was not easy to buy, and the sesame glutinous rice snacks made by my mother could only be eaten during the Chinese New Year. Dad immediately set out to buy raw materials in a town 5 kilometers away from home. It started to rain soon after Dad set out. When Dad came back, his clothes and shoes were basically soaked. But the bag of glutinous rice flour that Dad wrapped in his arms did not get wet. It was the middle of winter, and I shed tears when I looked at my father’s purple lips from the cold. Father's love is like a mountain, and all the touching feelings can be expressed without words. A grateful heart, thank you parents, thank you for your selfless dedication; thank you for giving me a happy childhood. May you always be healthy!

Tags

• snacks
• pregnant women
• children
• old man
• afternoon tea
• banquet dishes
• cranberry
• glutinous rice flour
• potato starch
• purple sweet potato
• rice flour
• soft white sugar
• cheese
• milk

Ingredients

Steps

1. 1 Pour all the powder and white sugar into a cooking bowl. Heat the milk first, then slowly pour it into the powder and stir until it becomes flocculent.

   

2. 2 Knead into a soft and firm dough.

   

3. 3 Steam the purple sweet potatoes, peel them, press them into a puree while hot, and then add softened cheese.

   

4. 4 Add ten grams of soft white sugar and press with a spoon to fully mix the soft white sugar, purple sweet potato and cheese.

   

5. 5 Mix until it forms a ball.

   

6. 6 Then divide the purple sweet potato puree into small portions, roll into balls, flatten, and wrap with cranberries to seal.

   

7. 7 Divide the dough evenly into the same portions as the purple sweet potato filling.

   

8. 8 Form the dough into a ball, flatten it and wrap it with purple sweet potato filling.

   

9. 9 The technique is similar to making glutinous rice balls.

   

10. 10 With the seam facing down, flatten it slightly and create a concave shape.

    

11. 11 Place corn leaves on top, put in a steamer, bring to a boil over high heat, then turn to medium-low heat and steam for fifteen minutes.

    

12. 12 Then use the remaining purple sweet potato as stamens to decorate.

    

13. 13 Cranberries are added, so it tastes sour and sweet. Low in sugar and fat, very healthy and not burdensome to eat.