Colorful rice dumpling

1. Wash the carrots and cut them into small pieces. Put them into a blender and stir until crushed. Squeeze out the juice with gauze, put a little into 30g glutinous rice flour, and knead it into a soft dough.

2. Wash and cut the purple cabbage into small pieces, then put them into a blender and stir until crushed. Squeeze out the juice with gauze, put a little into 30g glutinous rice flour, and knead it into a soft dough. Wash and put into a blender, stir until crushed.

3. Mix matcha powder with a little water to make a liquid, pour it into 30 grams of glutinous rice powder, and knead it into a soft dough. Wash and put into a blender, stir until crushed.

4. Add some water to the remaining 30g glutinous rice flour and knead it into white dough. Wake the dough on a plate for 20 minutes.

5. Divide each dough evenly into 10 portions, weighing approximately 5 grams, and roll them into a circular shape by hand.

6. Put it into a boiling water pot and let it float until cooked.

7. Put in a spoonful of mash.

8. Pour in the beaten egg mixture, stir slightly, and turn off the heat.