Have you ever seen green rice balls like this?
On a warm and cozy spring night, several students from IDGF gathered together, transformed into pastry masters, and started making a spring-limited delicacy - green rice balls. Let's follow every moment captured by the camera and unlock the secrets of making green rice balls together!
Before starting, we need to prepare the following materials: 10g of mugwort powder, 55g of wheat starch, 220g of glutinous rice flour, 20g of sugar, and 220g of hot water
First, pour boiling water into the mugwort powder and stir well. Then add sugar, wheat starch and glutinous rice flour. During this process, add an appropriate amount of water until the dough is dyed with the green color of spring.
Take 25g of dough and knead it into a ball, then press it into a crust.
Wrap in another 20g of filling, including the opening and firmly pinch the bottom.
Finally, put the green rice balls into the pot of boiling water and steam for 8 to 10 minutes. Then they are ready to eat!
The moment the steamer was lifted, the sweet and sticky aroma of mugwort mixed with glutinous rice wafted towards me, and the emerald green dumplings glowed in the steam.
After the production was completed, several chefs also shared the green rice balls with each class. After class, many students were also attracted and started to experience the joy of making green rice balls by themselves.
It turns out that the taste of spring can truly be kneaded into dough and steamed in a steamer. Each green rice ball holds the spring's heartfelt care that everyone has kneaded into the dough. May this sweetness with the warmth of handicrafts add a gentle touch of concern to the spring of IDGEers
