Handmade colorful tangyuan without filling

Purple sweet potato and pumpkin slices, steam over cold water for 15 minutes.

Mashed into a paste.

Add white sugar; if you don't like it too sweet, you can skip it. Then add glutinous rice flour in batches, with a ratio of about 1:1.5. If it's too hard, add hot water; if it's too soft, add dry flour.

Knead into dough separately, cover with plastic wrap, and let rest for ten minutes.

Take out the dough and roll it into a long strip.

Cut into small portions, then roll them into balls with the palms of your hands.

Coat the rolled glutinous rice balls with dry flour. Those who like fillings can also add red bean paste, brown sugar, black sesame, etc.

Roll all of them up, coat well with dry powder, put them in a resealable bag, freeze in the freezer, and you can make them anytime.

You can use fermented glutinous rice or cook with apples. After the water boils, add the apple dumplings and cook for about ten minutes. When the dumplings all float, they are almost done. You can add some sugar if you like.

The glutinous rice balls are ready, looking good and with less sugar. You should give it a try too.