Ningbo black sesame glutinous rice balls

Overview

The smell of my childhood, the smell of my mother. Food contains a vast world, and cooking also contains thousands of universes. The first time I bought pork suet in Mocun, the long-lost homemade sesame glutinous rice balls... It brings endless memories to my mother's notes, thanking her for the life skills she gave me, allowing me to enjoy life [rose] [rose] [rose], this is also the best inheritance [hug] [hug] [hug]

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Ingredients

Steps

  1. Mom’s note: In the past, you had to grind glutinous rice flour yourself.

  2. Mom’s records are very detailed.

  3. I have been in Mo Village for ten years and this is the first time I bought pork suet. I have to tear off the skin and tendons so that it tastes free of impurities.

  4. What I bought was cooked sesame seeds, which I crushed directly in the wall crusher.

  5. Pour the sesame seeds and sugar into the torn lard, and I also added a little lemon zest. I mixed it in a mixer.

  6. Mix the glutinous rice flour and wake up for a while.

  7. While the dough is rising, prepare the filling.

  8. Wrap the glutinous rice balls.

  9. Put the glutinous rice balls under boiling water, boil the water again, add cold water, the glutinous rice balls float on the water surface, and the glutinous rice balls are cooked. It melts in your mouth and is delicious. My mother’s glutinous rice balls were a delicacy during the Chinese New Year...