Colorful small glutinous rice balls

Prepare the cooking tools: Shepherd King Chef Machine — Blue Intimate MK15.

Prepare the ingredients: 250g glutinous rice flour, 4g purple sweet potato powder, 5g pumpkin powder, 3g red beet powder, 2g barley grass powder, about 125g warm boiled water, appropriate amount of rock sugar, 1 small bowl of rice wine, appropriate amount of Maltesers, 150g peeled purple sweet potato, 15g condensed milk, 160g peeled sweet potato.

★ Install the dough hook on the stand mixer, put 250g of glutinous rice flour into the mixing bowl, pour warm water into the glutinous rice flour, set to speed 1 to initially mix the flour with hot water until there is almost no dry flour. ★ Increase the speed to 3 and mix until the dough completely comes together, making sure there is no dry flour in the mixed dough. Remove the dough, cover with plastic wrap, and let it rest for 20 minutes. ★ Peel and cut the purple sweet potato and regular sweet potato into pieces, cover with plastic wrap, and steam for about 40 minutes, until a chopstick goes in easily. Install the paddle attachment on the stand mixer, add condensed milk to the purple sweet potato and mash it into a paste, then mash the regular sweet potato. The regular sweet potato is naturally sweet and releases a lot of moisture, so there is no need to add sugar for seasoning.

★ Shape the two types of potato fillings into round portions of about 8g each. For the chocolate-flavored filling, you can directly use Maltesers chocolates. If the sweet potato filling has a high water content, you can roll it into balls and place them in the refrigerator to freeze until firm, which makes it easier to wrap. ★ Take the rested dough, knead it smoothly on a work surface, and divide it into 5 equal parts. Mix four of them separately with purple sweet potato powder, pumpkin powder, red beet powder, and barley grass powder. Roll into logs and cut into portions of about 5g each. ★ Take one portion and flatten it with the palm, wrap in a piece of chocolate filling, and use your thumb and fingers to push the dough up over the chocolate, wrapping it completely, and roll it into a ball. Use the same method to wrap the purple sweet potato and sweet potato fillings into glutinous rice balls.

★Boil water, add the glutinous rice balls when the water boils, add rock sugar, cook for a while, then add rice wine. When the glutinous rice balls float, they are ready to be served.