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The name is a bit long, but it’s actually just a little tangerine peel added to the sesame and poria glutinous rice balls. Three things, but only sesame is the filling. Tangerine peel and Poria cocos are both used as peels. Tangerine peel can strengthen the stomach, regulate qi, eliminate accumulation and induce stagnation. However, it is not added directly to the dough. Instead, water is boiled first, and then the cooked tangerine peel water is used to knead the noodles. When cooking glutinous rice balls, the tangerine peel is put into the water and cooked together with the glutinous rice balls. I didn’t dare to use it too much, because the dried tangerine peel water had a somewhat special bitter taste, and I was afraid that it would be off-putting if I used too much of it. From the first to the fifteenth day of the Lunar New Year, we eat glutinous rice balls to celebrate the new year. Although there has never been a feeling of celebrating the New Year, the year is finally over.
