How to make colored vegetable rice balls, how to make authentic color rice balls

Colored vegetable dumplings are made by adding some vegetable juice and noodles to glutinous rice flour, such as adding spinach juice to make it green, adding pumpkin juice to make orange, etc., and then wrapping it in filling.

Spinach glutinous rice balls: glutinous rice flour + spinach juice, the color is like jade.

Spinach is rich in chlorophyll, and the color of green glutinous rice balls can be correct Sister Huang's trick, before squeezing spinach, you can first go through boiling water to remove the oxalic acid in spinach, which tastes better.

Purple sweet potato dumplings: purple sweet potato + glutinous rice flour, very beautiful purple.

Purple potatoes are steamed, mashed, and put into glutinous rice flour, and the color is called beautiful! The color of the rice balls after cooking is even better

Tell you secretly, don't pour the water for steaming purple potatoes, the rice balls made of purple potato water are beautiful taro color.

**Glutinous rice balls: The selection of materials is relatively rich, pumpkin, yellow sweet potato, carrot, corn, etc., will be light yellow.

As for the method, pumpkin, yellow-hearted sweet potato and purple sweet potato are the same, steamed, mashed and put into glutinous rice flour.

Carrots are first squeezed into a paste with a meat grinder or juicer, and then mixed into glutinous rice flour.

As for corn, you can directly use corn flour instead of soeasy!

Strawberry dumplings: It's pink and sour.

Although the strawberries are bright red in color, because of the more moisture, the color of the juicing to make glutinous rice balls will not be red, but will be more pink. In addition, strawberry glutinous rice balls will have the sour taste of strawberries

Durian glutinous rice balls: also golden yellow, ps, this is the best taste and most fragrant glutinous rice balls among the fruits (of course, you can also see that it is a diehard durian fan, and I don't like to pass by).

Mash the durian directly and add glutinous rice flour to neutralize and harmonize

Of course, durian can also be wrapped in glutinous rice flour and made into filling, but the technical difficulty is greater.

Isn't this one readily available, but it's better to cook it and eat it.

1. Prepare all the materials and tools, and make three colors of colored glutinous rice balls, which are white with red date paste filling, green matcha flavor, and purple purple sweet potato flavor.

2. Peel the purple potato, steam it for 15 minutes after the water is boiled (well, look at the picture and know that the purple potato is not steamed, I steamed it for less than 5 minutes in a hurry) After steaming, slice it, add an appropriate amount of sugar, remember a small amount of water, an appropriate amount of salad oil (really the right amount, depending on personal preference), put it in a blender and crush.

3. Jujube is easy to pat with a knife and make jujube paste! In fact, it is to repeat the process of making purple potatoes, add sugar and salad oil, this time don't add water, just puree, because I want to use this to make filling!

4. Start with the dough, the white is glutinous rice flour directly with water, the purple is with purple potato sauce (you don't need to add water, because purple potato sauce has water), and the green is matcha powder glutinous rice flour with water. When mixing the dough, add a small amount of water to it until it is kneaded into a smooth dough like the picture, which will not be soft and sticky, and can be formed.

5. Smear some glutinous rice flour in the bowl to prevent sticking, and rub the matcha flavor and purple potato flavor into your favorite size. For the white one, pinch a small piece of original glutinous rice flour and flatten it, and bread and date paste inside.

6. Bring the water to a boil in the pot and add the colored rice balls.

1.To make the sesame filling: Stir-fry the sesame seeds until fragrant, and keep stir-frying over medium heat to avoid the bitterness of the fried sesame seeds.

2.Beat into chopped sesame seeds in a food processor, add 100g of powdered sugar and mix well.

3.To make the desiccated coconut filling: Melt the butter over the water.

4.To make the glutinous rice ball skin: divide the dried glutinous rice flour into four parts, add an appropriate amount of matcha powder (you can put less matcha powder, because it will be bitter if you put too much), cocoa powder, and red yeast rice flour.

5.Add warm desserts separately (add an appropriate amount of sugar in warm water and stir until the sugar grains are completely melted into sugar water), knead into soft glutinous rice balls, and the glutinous rice balls that have not yet been used are best covered with plastic wrap to prevent water from evaporating and drying out.

6.Cook the rice balls: After the water boils, slowly put in the rice balls, push them with a colander from time to time, and then boil for two minutes after the rice balls float (the time depends on the size of the rice balls), add ginger and brown sugar water to get out!

Boiling the Lantern Festival: 1. First boil the water, then put down the frozen glutinous rice balls and then change the heat to low, do not let the water boil.

2. If you see that the water is boiling, add some cold water appropriately, gently push the glutinous rice balls and do not stir them too hard, the glutinous rice balls will break if you stir them hard, and cook them until they float on the water surface and you can eat them.

3. The frozen glutinous rice balls will not melt quickly after being taken out of the refrigerator, if there is ice on the glutinous rice balls, it is recommended to properly melt them first, otherwise the cooked glutinous rice balls will not taste good.

4. It is best to use a stainless steel pot, first connect the appropriate water and heat it on the fire, wait until the water will boil, slowly slide the rice balls down the edge of the pot, and then use a spoon to slowly stir along the edge of the pot, do not push the rice balls, because the rice balls may be pushed down.

Preparation of colored glutinous rice balls.

1.The material time for this step is 30 minutes.

Start by juicing. This step is more cumbersome. Squeeze a good wash machine 2

The time required for this step is 15 minutes.

Pour the juice into the glutinous rice flour and knead well.

3.The time required for this step is 10 minutes.

Knead and let stand for about 20 minutes. You can start kneading into small round rice balls 4

Kneaded round. You can also make mixed rice balls. It's very cute

Boil the chopped sweet potatoes in the sugar water and set aside. Put the glutinous rice balls into a pot and cook. Float up is cooked 6

Cook and set aside. Took a few **. What a beautiful rice ball. But I didn't shoot enough beautiful 7

Then the sweet potato syrup is boiled. Just scoop the rice balls in and cook them together for a while, and then they can be baked.

Teach you how to make colored rice balls, the steps are simple, the colors are bright, soft and sweet.

The preparation of colored rice balls is as follows:

Ingredients: glutinous rice flour, spinach, purple cabbage, carrots.

1. Clean the carrots and cut them into small pieces.

2. Pour into a blender, add 1:1 water, and stir into carrot pulp.

3. Then use a sand net funnel to filter out the carrot juice.

4. Strain the carrot juice.

5. Prepare 100 grams of glutinous rice flour, add about 50 grams of carrot juice (add little by little) and form a dough; Cover with a damp cloth and let rise for 15 minutes.

6. Take out the dough and start to make small rice balls, take about 3 grams of dough, and knead the rounds in the palm of your hand. Make all of them in turn, sprinkle glutinous rice flour on the container where you put the rice balls, and sprinkle some dry flour on the finished rice balls to prevent them from sticking to each other.

7. Make small rice balls of other colors according to this method.

8. Boil a pot of water, add small rice balls, and cook until they float to the surface of the water before eating. The taste can be adjusted to your liking. It's good to add sugar or salt, or nothing to taste.

The preparation of colored rice balls is as follows:

Ingredients: 1 orange, half a dragon fruit, 500 grams of spinach, 300 grams of glutinous rice. Congratulations on group demolition.

1. Wash and juice vegetables and fruits, in order to keep the color bright, do not add water.

2. Take an appropriate amount of glutinous rice flour and add an appropriate amount of vegetable juice, also do not add water, vegetable juice directly replaces water, it is recommended to add juice slowly.

3. Reconcile noodles and let them awake for 10 minutes.

4. Knead it into a small ball, and it's fine.

Preparation of colored flower glutinous rice balls:

Ingredients: 150g pumpkin, 150g purple potato, 100 spinach (matcha powder is also acceptable), 1 lemon, 500g glutinous rice flour.

1. Prepare the pumpkin, purple sweet potato, spinach, steamed pumpkin purple sweet potato, and crush it.

2. Crack the spinach, you can also use matcha powder to adjust the green.

3. Add glutinous rice flour and knead evenly.

4. Then divide into small balls of 3 grams and knead round.

5. Match the color yourself, 5 petals and a heart, stick the connection with the water cavity, then press it slightly flat, and use a toothpick to dot two flower hearts on the petals.

6. Cook in a pot.

7. Cook until it floats and it is cooked.

Method 1: 1. Cut the purple potatoes into pieces and steam them until they are cooked thoroughly, add water and beat until pureed. Cool and roll into a ball. Wrap in plastic wrap and freeze in the refrigerator for 1 hour. Cut the red cabbage into cubes, add water, beat until paste, sift and extract the juice, and weigh 50 grams of purple cabbage juice.

2. 50 grams of purple cabbage juice, 40 grams of glutinous rice flour and 40 grams of all-purpose flour, stir until flocculent, knead into a smooth dough, and do not stick to your hands. In the same way, make green dough, yellow dough, and white dough.

3. Rub the long strips, cut into small pieces, knead the rounds, pinch them into a bowl, wrap them in the filling, and sprinkle them with glutinous rice flour. After the water boils, add the glutinous rice balls, stir them, turn to low heat, add cold water after they float, and cook until they are cooked through.

Method 2: 1. Take purple rice balls as an example: take 100 grams of glutinous rice flour, add 10 grams of purple potato flour, and then add an appropriate amount of warm boiled water at 70-80 degrees Celsius.

2. Knead a purple glutinous rice dough with your hands.

3. Rub the filling into 15 grams by hand.

4. Divide the glutinous rice dough into 15 grams, wrap the filling, put the glutinous rice balls at the tiger's mouth, slowly push it up from all sides, pinch it tightly, and put it in the palm of your hand to rub the round.

5. This is a wrapped purple rice ball. Remember to sprinkle a layer of glutinous rice flour on the bottom of the plate before putting it on the plate to avoid sticking.

6. Use the same method to make other two-color glutinous rice balls.