Purple glutinous rice ball

Purple glutinous rice ball

Introduction:

Production steps:

Step 1: soak 100 grams of black rice in tap water 1 cm higher than black rice for one night, then drain the soaking water.

Step 2: dry the drained rice in the shade until it doesn't stick together, but it's still a little shady and cool with a hand (I use the cold air of an electric hair dryer).

Step 3: grind the dried rice grains into fine powder with a food processor (shake the food processor until the sound of the grains hitting the container of the food processor is not heard, it can be judged that there are no coarse grains).

Step 4: if you don't feel at ease, you can use a sieve to screen again, and then grind the remaining coarse particles again.

Step 5: pour the black rice flour + glutinous rice flour + Chengfen into the bowl and stir well.

Step 6: pour in the water soaked in black rice.

Step 7: stir until there are no pimples.

Step 8: pour the olive oil into the purple glutinous rice paste and stir evenly (the purpose is to prevent the glutinous rice from steaming out too sticky).

Step 9: put 500 ml cold water in the pot, put the glutinous rice paste in and steam over high heat, boil the water and steam over medium heat for 10 minutes.

Step 10: stir every 1-2 minutes until the glutinous rice paste is in this state. Then cover the pot and steam it for 10 minutes. Cover the steamed glutinous rice paste with wet gauze and air it to warm.

Step 11: prepare a chopping board and a suitable size fresh-keeping bag.

Step 12: oil the spoon that scoops the glutinous rice paste.

Step 13: scoop the glutinous rice paste into the fresh-keeping bag.

Step 14: press the air out of the glutinous rice paste fresh-keeping bag by hand, and press out the initial size and shape. The thickness of glutinous rice dough is 1cm, the length is equal to the length of fried dough sticks (the fried dough sticks I bought are only 15cm), and the width is subject to wrapping the fried dough sticks.

Step 15: flatten the glutinous rice paste with a rolling pin and roll it from the opening to the sealing of the fresh-keeping bag.

Step 16: after rolling to a certain extent, fold up the part of the fresh-keeping bag without glutinous rice paste, so as to avoid that the space of the fresh-keeping bag is too large and the glutinous rice paste shape is not neat.

Step 17: after folding the unnecessary fresh-keeping bag, press the empty fresh-keeping bag under the glutinous rice paste and continue rolling, so that the rolled glutinous rice paste is neat and will not run around.

Step 18: after rolling out the glutinous rice paste, use scissors to cut it along the edge to the seal at the bottom of the fresh-keeping bag.

Step 19: cut to the bottom of the seal, you can directly tear open the bag.

Step 20: spread a thin layer of black pastry (based on the glutinous rice that can't see the bottom). Leave 2cm around the glutinous rice dough. Don't spread black pastry.

Step 21: put on the fried dough sticks.

Step 22: use a layer of fresh-keeping bag at the bottom of the glutinous rice noodles to roll up the glutinous rice noodles to wrap the whole dough sticks.

Step 23: finally, wrap the glutinous rice roll wrapped in the fresh-keeping bag with bamboo curtain, and press it slightly, not too hard, so as to avoid the deformation of the glutinous rice roll.

Materials required:

Black rice noodles: 25g

Glutinous rice flour: 60g

Chengfen: 15g

Fried dough sticks: half a stick

Black pastry: some

Water for soaking black rice: 100g

Edible oil: 10g

Note: if you like salty, you can spread meat floss instead of black crispy; if you like salty and spicy, you can spread meat floss + shredded mustard, you can play it by yourself

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet