Black sesame glutinous rice balls

Overview

It's the New Year until the fifteenth day of the first lunar month. So today I bring you a glutinous rice dumpling that is both beautiful and loving. Do you still remember the song about missing your loved ones during the holidays? Although I have already gone to work, I still miss my family during the holidays. I hope I can gather around the table with my family, talk and laugh, make glutinous rice balls and eat glutinous rice balls. Frankly speaking, the flavor of the New Year seems much inferior now compared to when I was a child. There are no more firecrackers, and some people just watch the fireworks in the sky through the cold TV screen. There are no colorful lanterns hanging high, and there is no guessing lantern riddles or playing games. Some people just get together with friends, walk through the major shopping districts, and look at the dazzling array of products, but there is no expectation of reminiscing about the past. My mother always told me that no matter how time changes, traditions must still exist. During the Lantern Festival, we eat glutinous rice balls and pig tails (a custom in our hometown). Moreover, the stuffing for the Lantern Festival every year is made by my mother. Every time at this time, our family is like holding a ceremony, and it is not careless at all. Buy ingredients, prepare glutinous rice flour, fry oil residue, mix stuffing, make glutinous rice balls, proceed in an orderly manner. That scene is no less impressive than that of the national chef. While the New Year flavor is still lingering, I quickly made a bowl of the memorable black sesame dumplings. Let’s seize the tail end of the New Year in 2017 while the heat of this bowl is lingering.

Tags

• staple food
• snacks
• home cooking
• glutinous rice flour
• matcha powder
• osmanthus
• pork suet
• purple sweet potato starch
• white sugar
• black sesame

Ingredients

Steps

1. 1 Heat the pot, pour in the black sesame seeds and stir-fry over low heat until fragrant, let cool, then grind into powder with a food processor and set aside

   

2. 2 Heat the pot, cut the pork suet into small pieces and stir-fry continuously until the color turns yellow and the oil basically oozes out and becomes oil residue. Take it out and let it cool for later use

   

3. 3 Mix the fried oil residue, prepared black sesame powder and white sugar evenly to form the filling until the oil residue, white sugar and black sesame powder are evenly mixed, then roll into small balls and set aside

   

4. 4 Start kneading the noodles. Put the matcha powder and purple sweet potato powder into warm water and mix well. Then pour in the glutinous rice flour and mix well

   

5. 5 Knead the dough until it is smooth and let it rest for 30 minutes

   

6. 6 Take an appropriate amount of dough and knead it evenly in your hands, shape it into a small bowl, then put the prepared stuffing into the dough, slowly close it, and knead it with both hands until the surface is smooth.

   

7. 7 Place the kneaded glutinous rice balls into a plate with glutinous rice powder (to avoid sticking to the plate) and set aside

   

8. 8 Pour an appropriate amount of water into the pot and bring to a boil. Add the glutinous rice balls into the pot one by one. When the glutinous rice balls float completely, cook for another 2 minutes before serving. When eating, sprinkle with your own pickled osmanthus, and the taste will be even more wonderful.