How to make Yeerba

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. Well, let me introduce to you how to cook Yeerba.

1.1 Corn flour is used to imitate the yellow color of Yeerba. I have tried before to reduce the stickiness by adding corn flour without adding rice flour at all, but the conclusion is that it is not feasible. So the dough recipe is 80g glutinous rice flour, 10g sticky rice flour, and 20g corn flour. Add half boiling water and half cold water and knead into a dough as soft as an earlobe.

2.2 The night before, take out the rice dumplings leaves, cut them into small pieces and soak them in cold water.

3.1 After the raw materials are prepared, prepare some vegetable oil to brush the rice dumplings leaves and steamer to prevent them from sticking.

4.2 Add a small spoonful of lard to the kneaded dough to make the dough smooth

5. Divide the dough into small pieces of about 25g each. The same wrapping method as glutinous rice balls...If you want the oil to flow, don't be stingy and wrap the solid oil in the filling inside.

6. Roll the wrapped dough into a round shape and slightly press it into an oval shape. Place it on the smooth side of the rice leaf. Remember to apply a layer of vegetable oil on the leaf.

7. This recipe can make 6 wrapped Yeerba.

Whenever we see someone else cooking a delicious meal, we are bound to be envious. Don't worry now, just try making Yeerba according to the above instructions.