Rice wine pumpkin balls




Pumpkin is 120 gram

4 teaspoons of laozhao

Chinese wolfberry 20 grains
Jujube slice 5 grams
5 grams of brown sugar
Three grams of corn starch
Glutinous rice flour 100 grams





All materials

2 Wash, peel and slice the pumpkin.  

Steam cooked,Steam and mash the pumpkin.


Pour the pumpkin puree into a large bowl,

Add glutinous rice flour.


When the powder dries a little, knead to form a smooth dough.


Roll the dough into small balls. Add 500ml water to the pot. Bring to a boil. Cook over medium heat for 3 to 5 minutes, stirring gently from time to time to avoid sticking together.


Add jujube slices and goji berries, and pour in wine grains. The wine grains should not be boiled for too long, otherwise the wine flavor will evaporate

8 Add brown sugar, also can according to individual taste, add oneself like sugar
9 Add 10ml water to cornstarch and stir well simple, delicious and nutritious!


1 cornstarch can also be replaced by lotus root starch, with lotus root starch cornstarch, especially smooth and delicious, if there is no whole two kinds of flour can also not cornstarch.

2. If you make too many small round pieces at one time and cannot finish them, you can put them in the refrigerator and freeze them. When you want to eat them, you can take them out and cook them in the pot without defrosting.

3 each pumpkin water content is different, so, the amount of powder is different, as to how much, with your hands to feel, the dough does not stick to the amount of powder is enough.

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