Tiger Skin Glutinous Rice Balls

Prepare the filling a day in advance. The ingredients are simple, just black sesame, white sugar, and lard.

Add sugar to the sesame and grind it in a blender, then pour it out and mix it with lard.

Knead into a pitch-black lump.

Wrap it with plastic wrap, shape it into a rectangle, and freeze it until hard.

Take advantage of it and cut it into small pieces.

There are still some unfinished raw chocolates in the fridge, so I also cut them up to make chocolate filling.

Peel the pumpkin, remove the seeds, steam it until cooked, and mash it into a puree, then mix it with glutinous rice flour to form a dough.

Mix another smaller piece of pure white glutinous rice dough, pinch off a small lump from it, and knead it with bamboo charcoal powder to make it black.

Wrap the yellow dough with the white dough, leaving a white seam, and roll it out long.

Cut the dough into pieces, and slightly roll the filling into rounds. Wrap them as you normally would when making tangyuan. Roll the black dough into thin strands the size of toothpicks, stick them onto the tangyuan, and then smooth them with your hands.

The main dish is all set.

Cook the wide noodles in boiling water until they float, then they are done.

Does scooping it into a bowl look better than ordinary tangyuan?

The black sesame filling is very fragrant and rich.

Silky molten chocolate filling.