Homemade Black Sesame Filling Tangyuan

After roasting black sesame seeds and peanuts, grind them into powder using a food processor, then add sugar, an appropriate amount of lard, and water to make the filling, and divide it into portions of 9g each.

Use 100g of boiling water to scald part of the glutinous rice flour, then add 150g of cold water and stir into a floury mixture, and knead into a dough.

Cover the dough and let it rest for 20 minutes for later use.

Each dough portion is 14g.

Wrap the sesame filling in the glutinous rice dough and roll it into a ball.

Bring the water in the pot to a boil, then add the glutinous rice balls to cook.

Cook until the tangyuan float; I didn't check the time, it takes less than 10 minutes. The tangyuan are done when they expand and float.

Sprinkle in dried osmanthus flowers, take it out of the pot, and place it into a container. The soup originally has a soft and glutinous texture, with a sweet sesame filling.