As a northerner, I actually don't like the taste of mash, but I happened to see it in the supermarket that day and bought it back. It's also good to adjust your appetite once in a while. In the winter morning, it is convenient and fast to come to the bowl of hot mash dumplings.
Ingredient breakdown
Production steps
1. Place the glutinous rice flour in a basin.
2. Stir in warm water into a ball.
3. Knead into dough.
4. Wash the red beans and put them in a rice cooker and fill them with an appropriate amount of water.
5. Use a grain rice stall.
6. When cooked, add the sugar and stir well while hot. (Adjust the amount of sugar according to personal taste)
7. Take a small piece of dough.
8. Pinch flat.
9. Add the bean paste filling.
10. Roll into rice balls.
11. Stack well and set aside (to prevent sticking and laying a little flour underneath).
12. Put water in a pot and add the mash.
13. Bring to a boil and add the rice balls and brown sugar flakes.
14. Wait until the rice balls are cooked, pour in the beaten egg mixture, turn off the heat, and sprinkle black sesame seeds on top.
Tips
1 There is no brown sugar flakes can put white sugar, brown sugar flakes boiled out of the color is better. Of course, if you don't like to eat sweet, you can also leave sugar alone. 2 Eggs can also be directly poached eggs without breaking, depending on personal preference. 3 This dough and bean paste stuffing is leftovers yesterday when I made sticky bean buns (sticky fire), but the steps are still pasted, and when I look back at the practice of sticky fire, don't feel familiar haha. 4 Tangyuan can also be changed to pearl tangyuan, which does not need to be stuffed, and it is faster. 5 I don't want to make my own tangyuan to buy ready-made children. 6 Keep the glutinous rice dough that you can't use to refrigerate, and if you find it too dry the next time you use it, you can put water and knead it well, and the bean paste stuffing is the same.