Glutinous rice flour 200g Black sesame seeds 150g
Peanut 40g Fine sugar 40g
Lard or butter 140g Purple Sweet Potato one
Pumpkin A small piece
How to make black sesame and peanut glutinous rice balls The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 1

Step 1

Stir-fry black sesame seeds and peanuts over low heat until cooked separately. After cooling, put the sesame seeds in a food processor and grind them into powder. Put the sesame seeds without a food processor into a food bag and grind them into powder. Rub the peanuts with your hands to remove the skins and blow away the skins. Kernels, put the peanut kernels into the food bag and gently roll them into small particles. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 2

Step 2

Dissolve the lard or butter in water, mix with sesame seeds, peanuts, and fine sugar, and put it in the refrigerator for about 30 minutes.The first bowl of reunion, sweet and colorful on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 3

Step 3

Roll the frozen filling into small balls of even size with your hands, cover with plastic wrap and place in the refrigerator for later use. (It must be frozen for more than half an hour, otherwise the filling will become soft and the finished glutinous rice balls will not need to be rolled into balls with your hands.) The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 4

Step 4

When preparing the filling, first steam the purple sweet potato and pumpkin in a steamer over high heat for about 20 minutes. After steaming, use a spoon to press the purple sweet potato and pumpkin into puree. Add an appropriate amount of glutinous rice noodles and warm water and mix until the left side is slightly dry as shown in Figure 2. The dough should be able to form a ball without falling apart when pressed with your hands. Then take 1/5 of the whole noodle and put it in the pot and cook it, take it out and press it with a spoon to let it cool as shown on the right side of Figure 2. Finally, knead the two pieces of noodles evenly until smooth and delicate. If it feels sticky when you start kneading it, just rub it in with an appropriate amount of dry glutinous rice flour.The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 5

Step 5

Knead the three pieces of dough separately until they are the same or slightly softer than the dough used to make dumplings. Pumpkin is highly absorbent and I didn’t add any more water. If not, cover it with plastic wrap. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 6

Step 6

Divide into small pieces and roll into long strips like making dumplings. The first bowl of reunion, sweet and colorful on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 7

Step 7

Cut into uniformly sized portions. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 8

Step 8

Shape it into a round shape with your hands and put the filling inside. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 9

Step 9

Pinch the edge of the skin with your hands and gather it in the middle to wrap the filling, then knead it several times in the palm of your hand to make it round and smooth.The first bowl of reunion, sweet and colorful on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 10

Step 10

Sprinkle a thin layer of dry glutinous rice flour on the plate and place the prepared glutinous rice balls on top. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 11

Step 11

This is from pumpkin. Isn’t it very delicate and beautiful? The first bowl of reunion, sweet and colorful on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 12

Step 12

This is purple sweet potato. If you can’t finish it all at once or won’t eat it for a while, find a small, dry and water-free basin, sprinkle some dry glutinous rice flour in it, put the glutinous rice balls in and turn the basin a few times to make all the glutinous rice balls stick to it. A thin layer of glutinous rice flour can be placed in a crisper and refrigerated or frozen. It is very convenient to eat on the go. It can be kept in the refrigerator for three days and in the freezer for two or three months. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 13

Step 13

Boil the water and add the glutinous rice balls, cook until they all float and cook for about a minute. The cooked glutinous rice balls have a thin, smooth and elastic skin, and the quicksand filling inside is sweet and fragrant. They are much more delicious than those made by a certain brand that have been ground for eight hours. The first bowl of reunion, sweetness and colorfulness on New Year's Day— —Illustration of how to make black sesame and peanut glutinous rice balls 14

Step 14

Purple sweet potato. You can also cook glutinous rice balls alone, or add rice wine and egg soupIt’s delicious when put in Tremella, Wolfberry, Red Dates and Rock Sugar Soup! The Spring Festival is coming soon, and then the Lantern Festival, how can we miss glutinous rice balls? Hurry up and learn to eat homemade glutinous rice balls during the holidays this year! Black sesame peanut glutinous rice balls cooking tips