Black sesame glutinous rice balls

Ingredients: stone-milled glutinous rice flour.

Ingredients: roasted black sesame powder, lard, white sugar. (Roasted black sesame powder can be bought ready-made, or you can buy raw black sesame seeds, roast them, and grind them into powder.)

Mix ground black sesame, lard, and granulated sugar evenly. (No need to melt the lard, just add it directly and rub it evenly by hand)

Mix glutinous rice flour with an appropriate amount of water to form a glutinous rice dough. 2. Take about 50g of the glutinous rice dough, cook it in a pot until done, then mix it with the original dough and knead until smooth to form a dough ball. (The amount of cooked dough to add depends on the specific situation. Start by adding about 50g, and if the dough still cannot be kneaded into a smooth dough, add another 50g of cooked dough until it becomes smooth.)

The kneaded dough.

Divide the dough into appropriately sized portions and store them in a food bag to prevent drying and cracking, which would make it impossible to wrap the tangyuan. (The size of the dough portions can be adjusted according to personal preference: if you like big tangyuan, make them larger; if you like small tangyuan, make them smaller.)

Take a piece of dough and pinch it into a shape that is thicker in the middle and slightly thinner around the edges. 2. Use the back of a spoon or a flat tool to spread the filling, just like spreading butter when we eat bread. (Spreading it this way is easier than first rolling the filling into a ball and then wrapping it.)

Enclose the filling, and use the hollow of your hand to pinch the opening closed.

Seal the opening completely, and form a dosing tip at the sealed end.

Pinch off the tip of the agent.

Just roll the tangyuan into a round shape.

Finished product image.

Finished product image.