My hometown in Jiangsu and Zhejiang, often make lotus root flour balls, but we are using lotus root flour, rarely use glutinous rice flour, but the practice is the same. First, prepare a sufficient amount of glutinous rice flour, the right amount of black sesame powder, and a variety of sweet candied fruit, including red and green silk, jujube, and a variety of nuts, peach kernels, melon seeds, pine nuts and so on. Crush the filling ingredients, add the sesame powder, sugar and diced sugar oil to form the filling, and roll it into a bullet-sized filling for use. Sift lotus root flour or glutinous rice flour into a small basket. Put the filling into a small basket and roll it in a layer of flour, then put it into a small basket and roll it in a layer of lotus root flour. When the water in the pot boils, keep the heat on medium-low, then put the balls coated with the first layer of powder into the boiling water and scald them, so that the surface of the balls are wet. The scalded balls and then put into a bowl wrapped in powder, repeat the operation of 5-6, probably need to wrap the powder 10 times, the last wrapped in powder after the lotus root rounds into the boiling water, cook until floating to the surface of the water on the finish.