Soft and sticky black sesame glutinous rice balls

Add white sugar to black sesame and blend in a food processor until it becomes fine black sesame powder.

The finer and more delicate the whipping, the better the molten center effect.

Mix black sesame powder with softened lard.

For convenience, you can put a bowl of hot water under the basin to speed up the melting of the lard, or you can microwave the lard for 30 seconds to melt it before adding it in. Refrigerate the mixed filling for 20 minutes.

Divide the refrigerated black sesame into 8-gram black sesame balls, and put them in the freezer to set.

Gradually add warm water to the glutinous rice flour and stir with chopsticks until it forms a flaky texture.

Knead it into a glutinous rice ball. It's okay if the dough cracks a little at this time.

Take a piece of dough the size of an egg, flatten it, and cook it in boiling water for three minutes until the dough floats. This step is a little trick to prevent the glutinous rice ball skin from cracking.

Let the cooked dough cool in cold water for a while to prevent it from being too hot to handle when kneading.

Then put it back into the bowl.

Knead together again; this time the dough is stickier, so you need to wear gloves.

The kneaded dough is especially elastic!

Divide into small portions of 15 grams each.

Take out the frozen black sesame balls, flatten a piece of dough, wrap the black sesame ball with it, seal it tightly, and roll it into a round shape.

After rolling them all, sprinkle glutinous rice flour on the cutting board to prevent sticking.

Boil water, add the glutinous rice balls when the water boils, cook until the rice balls float, then remove them.

Sweet and lovely, the soft and glutinous black sesame tangyuan are ready!