After the New Year, there's a lot of glutinous rice left at home, and my mother makes all kinds of delicious dishes with it, and the whole family loves them.
After the New Year, there are a lot of glutinous rice left at home, and my mother makes all kinds of delicious dishes with them, and everyone in the family loves them. Today I'd like to share a new way to make glutinous rice delicacies – Purple Yam Glutinous Rice Buns. These buns are very fragrant and delicious to eat. And the production steps are not complicated at all, very simple, and easy to learn. These glutinous rice buns are not only delicious and fragrant, but also very beautiful in appearance, a combination of color, aroma, and taste. They are perfect for giving to family and friends, clean and hygienic, healthy and delicious. Let's take a look at how to make Purple Yam Glutinous Rice Buns!
Purple Yam Glutinous Rice Buns
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Ingredients:
Glutinous rice flour 200g, 1 purple yam, white sugar 10g, sesame 5g
Cooking Steps:
1. Wash the purple yam, put it in a pot with half a pot of cold water, and boil it for 30 minutes.
2. After the purple yam is cooked, take it out and peel it (you can leave some flesh on the peel and put it aside, don't discard it).
3. Mash the peeled purple yam with 2 spoonfuls of white sugar.
4. Make the dough. 200g glutinous rice flour add about 100g warm water, and knead into a dough.
5. Divide the dough into small pieces, each about 50-60g (you can adjust the size according to your preference, if you like big buns, make the pieces a little bigger).
6. Wrap the purple yam puree into the dough. The ratio of dough to purple yam is about 2:1.
7. Press the dough into a bun with a rolling pin, and sprinkle black sesame on the surface. My bun is about 10cm in diameter.
8. Heat oil in a flat pan, when the oil temperature is 70% hot, put the bun in, small fire, and cook both sides for half a minute, then repeat cooking both sides for half a minute until both sides are slightly golden brown. It takes about 3-4 minutes.
9. When the two sides are slightly yellow, you can take it out ~
10. The purple yam peel from step 2, don't discard it, you can put it in the pot, add rock sugar, and continue to cook for 10 minutes.
11. This will become a refreshing and delicious purple yam soup. You can put it in the refrigerator to drink slowly.
Cooking Tips:
1. Short and thick lotus root nodes: The number of nodes does not affect the quality, when purchasing, choose shorter and thicker nodes, which are more mature and have a better taste. 2. Long spacing between nodes: The longer the spacing between the nodes, the higher the maturity of the lotus root, and the softer the taste. 3. Full appearance: Lotus roots should be plump, do not choose concave and uneven lotus roots. 4. No wet mud: Lotus roots without wet mud are usually processed, and are not easy to store. Wet mud lotus roots are better preserved and can be stored in a cool place for about 1 week. 5. No damage inside and outside: When buying lotus roots, pay attention to whether there is obvious damage. If there is wet mud wrapped, open the wet mud to see clearly when buying. 6. Don't choose too white color: Lotus roots that have been washed and look good on the market may have been treated with citric acid to make them white, so it is not recommended to buy them.
Do you like purple yam flour?
