Pumpkin meat glutinous rice balls
Overview
During the Lantern Festival, we eat glutinous rice balls. The characteristics of southerners are salty and sweet glutinous rice balls. Fresh meat glutinous rice balls are the traditional and most classic type. Fresh meat glutinous rice balls are more seasoned. The fillings should be adjusted to be full of meat and full of flavor. This time I use pumpkin flavor and golden color. I wish everyone a happy Lantern Festival!
Tags
Ingredients
Steps
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Peel the pumpkin and cut into small pieces
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Place in a steamer and steam until cooked
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Prepare glutinous rice flour and cold rice porridge
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Add salt, eggs, rice wine, oil, light soy sauce and dark soy sauce to the pork first
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Stir in a clockwise direction until it becomes sticky and add water gradually. Stir until the water and pork are completely combined before adding
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After stirring again until it becomes sticky, take 1 tablespoon and put it in the microwave for 30 seconds. After it is cooked, try the taste and adjust it
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Add the pumpkin puree to the glutinous rice flour and mix well, then add the cold porridge
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Knead repeatedly until smooth dough
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Divide into even pieces
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Made into a round billet
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After adding the fillings, slowly close the mouth
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Prepared glutinous rice balls
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After the water in the pot boils, add the glutinous rice balls. After placing them in the pot, push them gently to avoid sticking. Then cover and bring to a boil, then cook over medium heat, then turn off the heat and remove from the pot
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Delicious
