On the night of the Lantern Festival, our family makes glutinous rice balls. I was very happy and asked my mother to teach me how to make glutinous rice balls. My mother agreed. I watched my mother mix the glutinous rice balls with warm water, then press the mixed glutinous rice balls into a flat round shape, put some black sesame filling in the middle, wrap it up, and roll it in the palm of my hand. Roll it away, and a round glutinous rice ball will be wrapped. Mom gently places it on a large plate sprinkled with glutinous rice balls powder. After reading it, I didn't care and said, "It's so simple, I can do it as soon as I see it!" I followed my mother's method, first knead the glutinous rice ball wrapper into a thin piece, put the sesame filling on the glutinous rice dumpling wrapper, and wrapped it. Then I squeezed it hard and all the stuffing came out. I was discouraged and decided not to do it. Mom: "If one is not wrapped well, wrap another one. Nothing is difficult in the world, as long as you are willing!" Mom told me not to put too much stuffing and not to squeeze it too tightly with my hands. So, I wrapped them again according to the method my mother taught me, one after another, and the filling rarely ran out. Then I discovered another problem. When kneading the skin, some places were always a little dry. I sped up the speed and tried to keep as much moisture as possible. After careful study, I finally made qualified glutinous rice balls. In the evening, I was eating glutinous rice balls made by myself and watching the gorgeous fireworks outside the window. I felt very happy. Because this sweet dumpling also has my share of credit!