How to make orange-flavored purple sweet potato dumplings

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of making orange-scented purple sweet potato dumplings.

1. Choose large oranges with unwaxed skin

2.12 Peel off the orange peel. You can also wash the orange peel you usually eat and use it.

3.21 Use a knife to slice off the white flesh inside the orange peel

4.1 Chop the orange peel into small pieces

5.2 Slice as cleanly as possible so it won’t taste bitter

6. Add water to the pot and bring to a boil

7. Then pour it into the colander and rinse it with running water.

8.12 Tear the orange pulp into small pieces

9.21 Put the orange peel, orange pulp, rock sugar, shaved lemon peel and the juice of one lemon into a clean small pot.

10.12 Add 400ml of water, bring to a boil over high heat, then simmer over medium-low heat until it becomes thick. It will become thicker after cooling.

11.21 Chop the candied orange peel into fine pieces and put them in a bowl

12. Add sugar, cooked flour and salad oil to make a drier filling.

13. Weigh out the glutinous rice flour and put it into a large bowl

14. Use the back of a spoon or other tools to crush the steamed purple sweet potato into a paste. The finer the purple sweet potato paste, the better the effect of the glutinous rice ball skin.

15. Add the purple potato puree to the glutinous rice flour while it is still hot and rub it into fine particles with your hands.

16.1 Take a small pot, put water in and bring to a boil, then put the 4 small cakes in, cook on low heat until the cakes float up, cook for another half a minute and turn off the heat

17.2 Then take out 40 grams and divide it into 4 portions. Press them into 4 round cakes. The powder is a bit dry and not easy to knead together. You can use water on your hands to knead them.

18. Take out the cooked cakes and put them directly into the purple sweet potato glutinous rice flour you just kneaded while they are still hot. Use a spoon to mix the rice flour and cakes and press them evenly.

19. When it is no longer hot, add a little water and knead it into a smooth purple sweet potato glutinous rice flour dough. Be sure to add water little by little to prevent the dough from being too soft; you can wet your hands with water when kneading so that it won't be too sticky; the dough is very sticky at first, but it will be fine after it has completely cooled. Put it on the panel and use dry glutinous rice flour as hand powder (filling dough) to knead the dough, but don't use hand powder again after it's no longer sticky. This way, the glutinous rice balls will be beautiful and smooth in color.

20. Roll the dough into long strips and divide it into small pieces of uniform size.

21. Take a small dough and knead it into a round shape in the palm of your hand. Then use your thumb to circle around the middle and make a small hole in the middle.

22. Fill the nest with the orange peel filling.

23. Use the base of one hand to pull the dough upwards, and then tighten it to completely wrap the filling.

24.Put it in your palm and knead it into a smooth ball.

25. Put water in the pot and bring it to a boil. Add the wrapped purple sweet potato dumplings and cook over medium-low heat until the dumplings float and become elastic. Pour clean water in portions while cooking to prevent the water in the pot from boiling too much.

Okay, that’s all I have to say about the Orange-scented Purple Sweet Potato Glutinous Rice Balls. Everyone, hurry up and prepare the ingredients and follow the editor’s method to make them! Don’t worry, your family will be satisfied with the meal!