Glutinous rice noodles don't be Xue Mei Niang anymore, learn to make dim sum with Taiwanese chefs, you can see it, and you are not afraid of fat if you eat more!

 In addition to roasting and eating, sweet potatoes can also be used as desserts. I have never used sweet potatoes as fillings before, but this time the sweet potato filling glutinous rice is special and delicious.

Sweet potato is a real weight loss food, sweet potato is very sweet, so naturally don't use a lot of sugar, than the usual red bean paste filling is really less oil and less sugar, so I want to say that the mouth is full, and the more you eat, the thinner you get.

Sweet potato glutinous rice balls】

Rind material: 200 grams of glutinous rice flour, 25 grams of sugar, 260 grams of milk, 15 grams of vegetable oil

Ingredients: 300 grams of boiled sweet potato, 35 grams of sugar, 22 grams of butter, 15 grams of cornstarch

Make:

1. Start by making the filling

Peel the sweet potatoes and cook them whole in a porridge pot, or cut them into small pieces and steam them.

2. Then put the sweet potato into the wok, and at the same time put 35 grams of sugar, 22 grams of butter, and 15 grams of cornstarch into the pan.

3. Mix the sweet potato with sugar and corn starch to make it free of powder particles, then stir-fry on the heat until it is so viscous.

4. Put 200 grams of glutinous rice flour and 25 grams of sugar into the conditioning basin, then pour in 15 grams of vegetable oil and mix well.

5. Pour in the milk and mix until there are no particles, pick up the spatula, the paste will drip down smoothly, and the lines will disappear immediately.

6. Put the mixed paste in the microwave oven, heat it for 1 and a half minutes, take it out and turn it, heat it for another 1 and a half minutes, take it out and mix it, then 1 minute, then 30 seconds, and then 30 seconds until it is completely cooked.

7. Put the glutinous rice glutinous rice crust into a plastic mat, knead, or roll it out.

until it becomes a smooth and elastic dough.

Note: This process cannot be omitted and is directly related to the taste.

8. Then divide into small doses, about 30 grams each, a total of 15 pieces.

9. The filling is also divided into 15 pieces, and the ratio of filling to skin is about 1:2.

10. Take a glutinous rice ball and put a filling in it.

11. Wrap up.

12. Then wrap the shredded coconut, a glutinous rice ball is completed, and the whole part is done in turn.

Small Whispers:

1. The cooked glutinous rice dough should be kneaded more so that it will taste Q and soft.

2. Adjust the time according to the heat of your microwave oven, and the glutinous rice batter should not be in the oven for too long each time.

3. The glutinous rice batter can also be steamed in a pot for about 10 minutes.

4. The milk in the dough can be replaced with water, or the milk and water are halved.