Pumpkin glutinous rice balls
Overview
The color of the glutinous rice balls itself is the color of pumpkin and spinach. Mothers who are resistant to pigments can try it, although the process is a bit complicated haha! MOMO has also made panda glutinous rice balls before. Mothers who are interested can also make them for their children!
Tags
Ingredients
Steps
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Mix cooked black sesame powder and white sugar.
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Melt unsalted butter. You can also use pure lard. I don’t have lard here, so I used butter instead.
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Mix black sesame powder, sugar, cream and honey together.
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Stir evenly, compact, and then divide into 20 rounds of appropriate size to make the filling. If you like the filling bigger, make more filling.
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Mix the steamed pumpkin and glutinous rice flour, then slowly pour in water, and knead the pumpkin and glutinous rice flour evenly with your hands.
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The amount of water used will vary greatly depending on the type of pumpkin you use. I use a pumpkin with very little water content. Most domestic pumpkins contain a lot of water, so the amount of water added needs to be reduced. In short, at the end, the dough should be as soft as an earlobe.
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Divide the dough into 20 portions, each portion is about 18G. Add a little bit of spinach juice and mix it into a green dough. Take a small portion of the dough, flatten it, and put in one of the prepared fillings.
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Knead into a smooth round shape.
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Then tap a small pit at the top.
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Use a toothpick to print the texture of the pumpkin.
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Finally, roll the dough mixed with green spinach juice into a small cylinder, dip it in some water and press it into the small pit on the top to make a pumpkin base.
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Put the pot under boiling water, put it in gently, make sure the end with the pumpkin base is facing up, and cook until it floats.
