Fermented Rice Dumplings with Taro Balls

Prepare the ingredients.

First, make a piece of fermented rice cake: strain the fermented rice.

After draining, put it into a bowl and press it down firmly, then poke a small round hole, and then refrigerate to set and set aside.

Pour glutinous rice flour, tapioca starch, and powdered sugar into a bowl, then brew matcha powder with hot water and pour it into the bowl to mix and knead into a dough for later use. Mix the ingredients for the white dumpling, put it in the microwave, heat on high for 15 seconds, stir into a dough, then add it to the green dough, mixing and kneading into a smooth dough. Next, roll into a long strip, cut into small pieces, and coat with glutinous rice flour to prevent sticking. Once the water boils, add the green dumpling taro balls and green dumpling balls, cook until they float, then remove and rinse under cold water. Finally, drain the water and pour into the serving bowl.

Add the rice wine cake and green dumplings, then drizzle a circle of osmanthus honey on top.