1. Method 1:

Ingredients: 50 grams of glutinous rice flour, 10 grams each of sugar and sesame seeds, 250 grams of milk.

Mix sugar and sesame seeds into glutinous rice balls filling. Add glutinous rice flour with a little water and mix thoroughly to make glutinous rice balls.

Put the mixed stuffing in the middle of the glutinous rice balls and shape them into a ball. Put the milk into the pot and bring to a boil, add the glutinous rice balls and cook.

2. Method 2:

Ingredients: 100 grams of glutinous rice flour, 50 grams of boiling water, 50 grams of peanuts, 30 grams of sugar, and 40 grams of lard.

Add glutinous rice flour to boiling water and knead into a ball.

The dough will not form into a ball very well, because at this time you have to take a small ball of dough and put it into boiling water to boil and then put it back into the dough. At this time, you can easily knead the dough.

Saute and peel the peanuts until fragrant, and stir into peanut powder with a blender.

Put the lard and sugar in a small bowl and heat in a microwave, then stir until the sugar dissolves.

Add peanut powder.

After mixing, place it in the refrigerator for 10 minutes until hard.

Divide the dough into equal sizes, add peanut filling, and knead into glutinous rice balls.

Put the water in the pot to a boil and add the glutinous rice balls. When the glutinous rice balls float, they are cooked.

3. Method 3:

Ingredients: 100 grams of glutinous rice flour, 10 grams of rice flour, and 80 grams of bean paste.

Seasoning: 80 grams of water.

Add about 60-70 grams of cold water to the glutinous rice flour and knead into a ball.

Put the Chengfen into a small bowl and pour in 10 grams of boiling water.

Use chopsticks to stir into a dough, then pour it into the glutinous rice flour dough while it is still hot.

Knead into a moist dough and divide the bean paste filling into 10g portions for later use.

Divide the glutinous rice dough into small pieces of about 14 grams. If you cannot pack so much bean paste, you can divide the small pieces into about 20 grams, then knead into a round shape, make a small hole in the middle, and fill in the bean paste filling. Put in.

After the water in the pot is boiled, pour the glutinous rice balls into the pot. When the glutinous rice balls float, take them out after 1 minute.