Meeting method:

Ingredients: 200 grams of glutinous rice flour, 15 grams of orange powder, 100 grams of black sesame seeds, 60 grams of powdered sugar, 55-60 grams of lard (butter can be substituted) , 125 grams of warm water, 15 grams of boiling water

Method:

1. Add glutinous rice flour to warm water and stir evenly. Add boiled water to glutinous rice flour and stir evenly. Add to glutinous rice flour and knead several times. When the dough is soft and smooth, let it rest for 10 minutes.

2. Fry black sesame seeds until cooked.

3. Grind the fried black sesame seeds in a blender.

4. Add powdered sugar and semi-melted lard and mix well. (If using granulated sugar grind it with black sesame seeds).

5. After the prepared stuffing is refrigerated for half an hour, take it out and form it into black sesame balls of the same size.

6. The glutinous rice dough is also uniformly formed into small pieces of uniform size.

7-8. Take a piece of glutinous rice dough and roll it into a ball, press it into a dough, add the fillings, and wrap it tightly.

After everything is done, put the water in a pot and boil it. After the water boils, put the glutinous rice balls into the pot and boil them. When the glutinous rice balls float, cook for another two or three minutes and then you can enjoy them.

Ingredients

Glutinous rice flour

Hot water

Sesame seeds

Sugar

Oil

Method

1. Pour the glutinous rice flour into a container first, and knead it into a ball with high-temperature boiling water (be sure to use very hot boiling water, otherwise the glutinous rice flour will not be sticky) If the water is too hot to stir, you can use chopsticks first and wait until the temperature cools down before using your hands.

2. Place the prepared glutinous rice balls for thirty minutes. Fry the sesame seeds in a wok, grind them into powder in a grinder, then add sugar and oil, and knead continuously until the sugar melts.

3. The last step is to divide the glutinous rice balls into equal parts and wrap them with sesame filling (some people also like to roll the stuffing into a round shape and then wrap them in glutinous rice balls)

4. After the water boils, add the glutinous rice balls. After a few minutes the glutinous rice balls float, cook again and it will be OK.

Ingredients

Ingredients: 300 grams of glutinous rice flour, 300 grams of black sesame seeds,

Seasoning: 150 grams of white sugar

Method

1. Fry black sesame seeds, crush them, and mix with lard and white sugar. The ratio of the three is roughly 2:1:2;

2. Add an appropriate amount of glutinous rice flour and mix it with water.

3. The dough should be moderately soft and hard and not sticky to your hands. Knead it into long strips and cut it into small pieces with a knife;

4. Knead the small pieces of glutinous rice dough one by one in the palm of your hand. Form into a ball, use your thumb to press a small dimple on the top of the ball, use chopsticks to pick out an appropriate amount of sesame filling and put it in;

5. Use your fingers to gradually pinch the mouth of the dimple, then place it in the palm of your hand and gently roll it into a round shape;

6. After wrapping, it will be as big as a hawthorn;

7. Boil water until it boils, put the wrapped glutinous rice balls into the pot and cook until they float and then eat.