Jinsha rice dumpling

1. Steam the salted egg yolk, crush it, add 3 tablespoons of condensed milk, and stir evenly

2. Add butter, soften at room temperature, stir evenly

3. Add corn starch and sugar powder

4. Stir well, seal with cling film, refrigerate for 1 hour, and wait for the egg yolk mixture to harden

5.1 In a small bowl of hot milk, add 2 tablespoons of glutinous Rice noodles, and mix well

6. After mixing it into a sticky paste, add 2 tablespoons of glutinous Rice noodles and mix well. According to the amount of milk, add glutinous rice flour repeatedly and several times

7. Until chopsticks can no longer evenly mix the glutinous rice paste, it appears as non sticky clumps of cotton fluff. At this point, start kneading the dough without sticking your hands.

8. Knead into a smooth dough. Wrapped in plastic wrap, let it stand still for 10 minutes

9. The frozen salted egg yolk mixture should be hard when taken out. Dig it into small balls with a spoon and complete the filling of rice dumpling.

10. The glutinous rice dough is divided into several small portions, rounded and flattened, wrapped with salted egg yolk filling, and carefully rounded in the palm. Salted egg yolks must be hard and firm enough, as they are difficult to wrap when they are soft

11. Boil in boiling water over high heat for 3 minutes, being careful to stir and avoid sticking to the bottom. After 3 minutes, pour a cup of cold water and bring it to a boil again. Reduce the heat to low and continue boiling for 2 minutes.

12. Boil green tea bags, add 3-4 pieces of rock sugar to 1 bowl of water as the base of the soup. Drain the boiled rice dumpling and put it into the green tea soup. Finally, you can sprinkle dried rose petals for decoration