Black sesame pumpkin glutinous rice balls
Overview
How to cook Black sesame pumpkin glutinous rice balls at home
Tags
Ingredients
Steps
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Peel and wash the pumpkin, put it into a small pot, add a small amount of water, and cook slowly over low heat
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After it is cooked, stir it into a paste. After it cools down, wear gloves to detect the lumps that have not been stirred up. Continue to stir them into a ball
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Add the same amount of glutinous rice flour and mix well
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Move to the board and continue to add glutinous rice flour and knead until the surface is smooth. The dough for glutinous rice balls should be slightly harder. Slowly add flour and knead
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Add black sesame seeds to white sugar and mix well
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Add sesame oil and stir to form a dough (maybe lard will be more effective)
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Knead the dough until it is thick in the middle and thin on both sides, then add sesame balls
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Knead it into a ball, and then gently smooth the surface into a round shape, then set aside
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Place on silicone paper and place in the refrigerator to freeze for at least two hours before bagging. Of course, you can also cook it and eat it immediately
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Pour boiling water into a pot and cook until it floats
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The cooked pumpkin glutinous rice balls are golden in color, very beautiful, and have a good taste.
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The last thing I want to say is, 1. The glutinous rice flour is very sticky, and the dough needs to be a little harder to make a ball. 2. If you beat the sesame seeds yourself, they may not be fine enough. You need to beat them a few more times, or buy sesame powder on the market. 3. The glutinous rice balls made by yourself are good in everything but not particularly sweet😝😊4. The first four steps are the same as the sesame pumpkin cake.
