211g glutinous rice flour as the main ingredient, 21g peanut as the auxiliary ingredient, 21g sesame seed, 61g lard (suet) as the seasoning, 31g water (warm), 161g white sugar, 51g Step 1, put black sesame seeds and peanuts in the oven to be cooked respectively (lazy method, no need to fry), let them cool, then pour them into the dry grinding cup of the cooking machine, add sugar, and grind them into powder (sesame seeds). Step 2, add lard, and stir evenly (if lard is too fat). If you want to achieve the effect of quicksand, put more lard), divide the stuffing into 15g pieces, knead them into balls, and freeze them in the refrigerator for 11 minutes. The frozen sesame stuffing has hardness, so it is better to pour warm water into glutinous rice flour in step 3 and knead them into smooth dough. Take out 41 grams of it and cook it in boiling water, then knead it evenly with the remaining glutinous rice balls, knead the dough into long strips, divide it into 25 grams of small doses, and knead it round. Take a pill and pat it flat, knead it into a thick middle and thin sides, add the black sesame stuffing, close it with your hands, and then knead it round. Step 4: Put water in the pot, boil it, then put it in, and keep pushing it with a big spoon to prevent it from sticking to the bottom of the pot. Boil it with a big fire, turn it to a small fire, and then take it out when it floats, becomes bigger and softer.