Sweet scented osmanthus ginger tea double color rice dumpling

1. Cut purple sweet potatoes and pumpkins into small pieces and steam them until cooked

2. While it's hot, use a large spoon to mash it into a paste

3. Add a handful of water milled glutinous Rice noodles into pumpkin mud, mix well with chopsticks, then add another handful, continue to mix, and add glutinous Rice noodles again

4. Stir until it becomes cotton like. There is no need to add water in the whole process of mixing pumpkin paste and glutinous Rice noodles.

5. Knead into a smooth dough, which is still warm and not sticky to the hands.

6. Wrap the kneaded pumpkin dough with plastic wrap, and then repeat the above steps to make purple sweet potato dough using purple sweet potato puree. The water content of purple potatoes is low. Add a small amount of hot water to adjust the wetness like pumpkin mud, and then add glutinous Rice noodles. Without additional water, the dough will be hard and inelastic, and the prepared rice dumpling will crack.

7. Wrap the kneaded purple sweet potato dough with plastic wrap. Continuing with the pumpkin dough, knead it into long strips and cut out the particles you like

8. Flatten each particle, with a thick edge in the middle and a thin edge, wrap it with an appropriate amount of red bean filling (available from supermarkets), and knead it into a round shape. After wrapping the pumpkin dough, wrap the purple sweet potatoes in the same way. If the package doesn't cook immediately, please cover it with plastic wrap to prevent the dough from drying and cracking.

9. Wrapped rice dumpling. If you can't finish eating it at once, you can cover it with plastic wrap and freeze it for storage. The next time you eat it, you don't need to defrost it, just cook it like the frozen rice dumpling bought in the supermarket

10. Boil ginger tea: Add an appropriate amount of ginger slices to 3 bowls of boiling water (for 4 people to eat). Once the water boils, simmer over low heat for 5 minutes.

11. Add an appropriate amount of brown sugar and continue boiling for 10 minutes. After turning off the heat, add a small amount of dried osmanthus and simmer for 5 minutes. Osmanthus has a strong fragrance and should not be placed too much.

12. While waiting for ginger tea, boil water and boil rice dumpling.

13. After all the rice dumpling are put into the pot, gently stir with a spoon to prevent the bottom from sticking. Boil on high heat for three minutes

14. After three minutes, add a bowl of cold water. When the water boils again, turn to low heat and continue to cook for 2 minutes until all the rice dumpling are floating. Pay attention to the temperature. Keep on burning. rice dumpling must be boiled.

15. Spoon up rice dumpling and pour in sweet osmanthus ginger tea.