Black Sesame Pumpkin Glutinous Rice Balls

Steam the pumpkin until cooked, then mash it while hot.

Add glutinous rice flour and press with a spoon to mix the glutinous rice flour with the pumpkin puree.

Knead into a slightly soft dough.

Divide the dough into small portions.

Rub into a round ball shape with both hands.

Take a piece of dough, flatten it with your palm, and put in the black sesame filling. The method for making the black sesame filling is: roast the black sesame seeds until cooked, then crush them, add honey and lard, and mix until it can be formed into a ball.

The fingers of the left hand are holding the dough, while the right hand's web between thumb and index finger is closing.

First, boil a pot of water. After the water boils, add the glutinous rice balls and cook until they float, which indicates they are done.

After the tangyuan are put into the water, their color becomes brighter.

The glutinous rice balls with black sesame filling are the most fragrant; take a bite, and the aroma lingers in your mouth.