Cat Claw Tangyuan

Taste: Sweet; Cooking Method: Boiling; Time: Ten Minutes; Difficulty: Easy.

Cat Claw Tangyuan Cooking Steps

Add appropriate amount of hot water (about 80 degrees) to the water-milled glutinous rice tangyuan flour to form a dough that is soft and moderate in hardness, and let it rest for half an hour.

Steam the purple sweet potato until cooked, press it into a puree, and add a few drops of lemon juice to stir.

It turns pink.

Add a little warm water and stir well.

Filter and pour the glutinous rice flour to neutralize it into a pink dough, and let it rest for a while.

Divide the white dough into equal parts, of any size.

Wrap in homemade red bean paste filling.

Use the tiger mouth method to shape it into a round shape.

Then gently press it flat.

Knead the pink dough into balls of different sizes,

and attach them to the white dough in the shape of cat claws,

and the little cat claws are done.

Add an appropriate amount of water to the pot, boil and add the tangyuan, gently push the bottom with a spoon to rotate it, and cook until they all float.

Do you like it?

Happy Lantern Festival!