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1
Prepare the ingredients. If you don’t have pumpkin flour and barley flour, you don’t need to add them. The white glutinous rice balls are also delicious. -
2
Tear fresh Tremella fungus into pieces and wash it twice with clean water to remove impurities. The tail must be cut clean. If you use dried Tremella fuciformis, soak it one hour in advance to make it bigger and then wash it. -
3
After washing twice, add appropriate amount of water and soak for about 10 minutes. Fresh white fungus has its own fragrance, which smells like magnolia. I personally like it very much. -
4
Add glutinous rice flour, pumpkin flour, and barley flour to warm water and knead it into a dough that is not sticky. Do not knead too much. About 50 grams is enough for a family of four. -
5
Next, put the washed white fungus into a casserole, add wolfberry and candied dates. -
6
Put the casserole on the electric ceramic stove, bring to a boil over high heat and then turn to low heat. -
7
Put the brown sugar into the pot and simmer over low heat for 20 minutes. The white fungus will be soft and gluey., I like to put brown sugar in autumn and winter, which is very good for women. In spring and summer, I like to put rock sugar, which is more refreshing and delicious. -
8
Roll the glutinous rice balls into balls and put them into the boiling soup. When the color becomes bright and floats, turn off the heat.