Tapioca starch can be used to make crystal glutinous rice balls.

Ingredients: 100g tapioca starch, 80g boiling water, 100g black sesame powder, 50g white sugar, 60g lard, 40g honey.

Appropriate amount of auxiliary materials and dried osmanthus.

1. Make the black sesame filling first and prepare the required ingredients.

100g black sesame powder, 50g white sugar, 60g lard.

The approximate ratio is 2:1:1. 2. Melt the lard into liquid.

3. Add sugar and mix well.

4. Pour in black sesame powder and 40 grams of honey and mix well.

Adding honey is to increase the fragrance, but it can be left out.

Stir evenly and refrigerate for easy shaping.

5. Divide the black sesame seeds that have been refrigerated for about 20 minutes into equal amounts and roll them into small balls, about 10 grams each.

6. Prepare the ingredients required for crystal glutinous rice balls.

100 grams of tapioca starch and 80 grams of water.

7. Put the cold water into the pot and heat it until it boils, then turn off the heat.

8. Pour the boiling water into the tapioca starch in a circular motion to prevent the boiling water from concentrating on fixed points.

Use chopsticks to stir into tapioca dough by turning it back and forth.

9. If the cassava dough is sticky, you can add some cassava starch as hand flour, knead the dough into a smooth dough, cover it with plastic wrap and let it rest for 20 minutes.

10. Then make it into a dumpling wrapper, roll it into strips, and cut it into equal portions. Each portion weighs a little more than the filling, about 11 grams.

11. Roll it into a round shape and fill it with sesame filling.

Note that the skin should be rolled out as thinly as possible so that the glutinous rice balls cooked later will be more transparent.

12. Shape into glutinous rice balls.

13. Wrap everything in turn.

14. After the water in the pot boils, add the wrapped glutinous rice balls and bring to a boil over high heat.

15. Add some cold water and bring to a boil again. When the dumplings float completely, uncover the pot and cook over medium heat for about 8 minutes.

16. At this time, the glutinous rice balls have not become transparent, then turn off the heat, cover the pot and simmer in the pot for about 8 minutes until completely transparent.

17. Sprinkle appropriate amount of sweet-scented osmanthus after serving.