Mix the glutinous rice flour with warm water and salad oil, knead well, cover with plastic wrap or a clean cloth and set aside for 20 minutes. The rice ball, about less than 1/3 of the rice ball, slightly flattened, into a pot of boiling water over medium heat until it floats, then can be fished out and drained is the so-called ~ mother of the noodle ~. The rice dough is then pushed and kneaded until evenly distributed. If you feel it is hot, you can use a rice spoon to mix it evenly before kneading it with your hands.

To make the filling, soften the unsalted butter at room temperature until it sinks in when gently pressed. Add the black sesame or peanut flour and powdered sugar and mix well with a rice spoon (or a tablespoon). Then, roll the rice ball into a long strip and divide it into several pieces. Before wrapping, dip your hands in some powder so that your hands won't stick to it

Press each piece of rice ball a little bit with your hands to make it thinner, put in an appropriate amount of sweet filling, and then wrap it into a round ball shape, and pinch it tightly at the sealing point or it will be easy to break when you cook it. Start cooking the dumplings, wait until the water comes to a boil before adding the dumplings, and stir gently so that the dumplings don't stick to the pot, and cook over medium-high heat until the dumplings float, then you can fish them out. The boiled dumplings add some sweet and hot yellow sugar water or brown sugar water and add some sweet wine wine is more nourishing and delicious.