Mai Li Su Tang Yuan

Overview

The glutinous skin is wrapped with crunchy malissa, and it’s a surprise every bite.

Prepared ingredients.
First blanch a small amount of glutinous rice flour in freshly boiled water.
Add appropriate amount of cold water and stir.
Synthesize glutinous rice balls that won’t stick to your hands (you can let it sit for a while)
Take a piece of dough, roll it into a ball and flatten it.
Put a malicule on it.
Wrap and roll into balls.
Do everything in order (you can sprinkle some flour on the plate to prevent sticking)
Boil the water in the pot and cook the dumplings (use the back of a spoon to push the dumplings and order cold water twice halfway)
The cooked glutinous rice balls will float.
Remove from the pan.
Start eating.
A surprise in one bite.
It's chewy on the outside and crunchy on the inside.
Give it a try!