Ingredients: Blood glutinous rice 40g sesame walnut powder 40g lotus root starch 50g auxiliary ingredients: appropriate amount of brown sugar, appropriate amount of dried fruit, red and green shreds Steps 1. Prepare sesame walnut powder 2. Chop the dried fruit 3. Add the dried fruit to the sesame walnut powder and glutinous rice

Combine together, add brown sugar, mix until all the brown sugar is melted and roll 4.10g into a small ball 5. Prepare the lotus root starch 6. Pour the lotus root starch into a bowl, add the sesame balls and shake them constantly to coat them evenly with the lotus root starch 7. In the pot

Boil the water, use a wire mesh slotted spoon to add the small balls, put them into the boiling water for 30 seconds, and then scoop them out. 8. Then pour it into the lotus root starch and gently shake it evenly to coat the lotus root starch. 9. Pour it directly into the boiling water and pick it up and repeat it 4 times. 10.

Use another pot and bring the water to a boil. 11. Pour in the prepared lotus root balls and turn to medium-low heat. 12. Cook until the lotus root balls float naturally. Turn off the heat. 13. Put it in a bowl. If you like it sweeter, you can add sugar for seasoning tips.

When rolling the balls, try to make them as firm as possible to prevent them from falling apart during cooking.

The filling in this dessert needs to be sticky so that it doesn’t fall apart during cooking.

Just cook it over medium-low heat until it boils. If it is over high heat, the filling will easily spread and all your efforts will be wasted.

The red dates I used have a sweet taste, and the filling inside is also sweet, so I didn’t add sugar. I think it’s better, and the sweetness of the lotus root starch is even better.

If you don’t have red and green dried fruit, you don’t need to add it.