Amethyst in the food world | Grandma’s purple sweet potato dumplings that amaze friends in the circle of friends. They are beautiful and delicious

Overview

Have you ever had the same childhood gluttony experience as Xiao Zhao? When I was a child, I always loved to watch my grandma cooking glutinous rice balls with my friends~ The sound of flour filling was the sound of making glutinous rice balls, the steaming gurgling sound was the sound of soup boiling, and the sizzling sound was the sound of children drooling... The glutinous rice balls in my memory are round in shape, soft and fragrant in taste. They are the most unforgettable delicacies in Xiao Zhao's childhood. The scenes of making and eating glutinous rice balls are also the most memorable and warm moments.

Tags

• staple food
• home cooking
• children
• lantern festival
• condensed milk
• purple sweet potato
• tapioca flour

Ingredients

Steps

1. 1 Get boiling water, the hotter the water, the better! The hotter the water, the better! The hotter the water, the better! Say important things three times! Add tapioca flour little by little, do not add all the water at once, stir quickly with chopsticks while adding. Please pay attention to safety when heating water~

   

2. 2 Knead the dough until smooth, cover with plastic wrap and set aside for 20 minutes to rise.

   

3. 3 Peel the purple sweet potatoes in advance and cut them into pieces and steam them in a rice cooker. After steaming the purple sweet potato, press it into a puree, add an appropriate amount of condensed milk, mix evenly, and roll it into purple sweet potato balls that are smaller than glutinous rice balls. At this time, the slightest fragrance is overflowing~

   

4. 4 Roll the prepared dough into strips, cut into pieces, and flatten it. Roll out the dough as thinly as possible ~ otherwise the color of the purple sweet potato will not show through! Place the purple sweet potato ball in STEP 3 in the center, push the dough up with the tiger’s mouth, wrap it up and round it!

   

5. 5 When the water in the pot boils, add the glutinous rice balls. After boiling, add a small bowl of cold water and continue cooking. When all the glutinous rice balls float to the surface and become translucent, turn off the heat, cover and simmer for 5-8 minutes.