1, black sesame 50g, walnut 20g, peanut 10g, flour 10g, sugar 30g, a spoonful of maltose, butter 35g, warm water and glutinous rice flour 500g.

2. After the black sesame seeds are washed, stir-fry over low heat to give a fragrance. Pay attention to constantly stir fry, don't paste; If the walnut kernel is cooked, put it in black sesame seeds and fry it until it is almost cooked. If it is a raw walnut, it needs to be roasted in an oven at 160 degrees for 8 minutes. I peel peanuts with fried peanuts, which will be more fragrant.

3. After frying, let it cool and put it into a cooking machine to break it. If you like graininess, you can make it thicker.

4. Add sugar, then heat the flour 1 min for half a minute in a microwave oven to make the raw flour mature, sieve it and pour it into the material. Be sure to sieve, there will be lumps.

5. Mix the dry ingredients evenly, pour in maltose water and stir evenly, then pour in melted butter, observe the humidity of the stuffing and knead it into a ball by hand. If it is dry, add some water. Find a flat tray or a fresh-keeping box, spread plastic wrap under it to facilitate demoulding, spread the stuffing flat to a height of about one centimeter, press the porcelain with a shovel, cover the surface with plastic wrap, and put it in the refrigerator for one hour.

6. Prepare two sieves, add some glutinous rice flour into a basin of clear water and stir well. Pour a proper amount of glutinous rice flour into a dry noodle basin to cover the bottom of the basin.