There is a reunion between heaven and earth --- Papaya and Osmanthus rice dumpling
2024-06-02 03:00:05 907
Eating "rice dumpling" is an important custom of Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival. Rice dumpling, also known as "Tangtuan", "Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)". The custom of eating rice dumpling began in the Song Dynasty. At that time, rice dumpling was called "Fuyuanzi", also known as "rice dumpling zi", "lactose yuanzi", "tangwan", "tangtuan", and businessmen named it "Yuanbao". At the beginning of the Song, Yuan and Yuan Dynasties, rice dumpling had become the food for the Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival, so people also called it "Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival)". Today, the north is called Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival), and the south is called rice dumpling. According to the filling theory, Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) can be divided into filling and no filling. Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) can be divided into salty, sweet, meat and vegetarian with filling; According to the production methods, there are hand rubbing, Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) mechanism and bamboo plaques rolling with water;, Today, I will make a simple small round dumpling. It doesn't need stuffing. It is paired with papaya. It tastes very refreshing and not greasy. It has both the gentleness of papaya and the fragrance of osmanthus. It is very delicious, especially suitable for the stage of adjusting and soothing the gastrointestinal function after the festival.
Details of ingredients
Technique
Steps to make There is a reunion between heaven and earth --- Papaya and Osmanthus rice dumpling
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1. Weigh all the materials well, peel and scrape the pulp of the papaya, then cut it into 1cm pieces. Steam the papaya in a boiling water pot for 10 minutes before removing it. Pour off the water from the plate![]()
2. Heat 50g glutinous rice flour in microwave oven for 20s, and then mix it with 45g warm water to form a soft and hard dough![]()
3. After kneading well, knead into noodles that are the thickness of chopsticks![]()
4. Cut into small particles of uniform size![]()
5. Sprinkle a little glutinous rice flour and roll the small particles into small balls![]()
6. Put 280 grams of clean water and 35 grams of rock sugar into the wok and bring to a boil on the stove until it turns into sugar![]()
7. Put the small ball in and stir it up with a spoon along the edge![]()
Mix 8.9 grams of starch and 35 grams of water until well combined. When the dough floats, boil for another minute. Then add the starch and stir quickly![]()
9. Add sugar and osmanthus, stir well, and then remove from heat![]()
10. Pour it over steamed papaya and it's ready to serve
