Chestnut-Taro Glutinous Rice Balls
Boiled tangyuan with a Lipu taro filling, served with rose jam.
Ingredients
raw glutinous rice flour dough (divided into 5g portions)
as needed
Lipu taro filling (steam Lipu taro for 40 minutes, mash into paste; for every 500g of mashed taro, add 250g white sugar and 100g oil, stir-fry until well combined)
10g each
rose jam (place in a bowl)
as needed
white sugar (add to the bowl)
as needed
Instructions
1
Portion the dough
Take an appropriate amount of raw glutinous rice flour dough, divide into 5g portions.
2
Shape dough wrappers
Shape into dough wrappers.
3
Wrap the filling
Place 10g of Lipu taro filling in the center.
4
Seal the opening
Pinch the edges of the dough wrapper together, seal tightly and securely.
5
Shape the balls
Pinch both ends into pointed shapes.
6
Cook the balls
Boil in hot water until fully cooked.
7
Season and serve
Place into a bowl with rose jam, add white sugar and cooking liquid, and the dish is ready to serve.
