How to make sweet-scented osmanthus and sesame glutinous rice balls

1. Prepare ingredients:
300g glutinous rice flour (you can omit 100g yellow rice flour if you don’t have it), 100g ground fried black sesame seeds powder, 100g chopped osmanthus sugar, 50g olive oil.

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  2.Add the filling first:
  Pour the black sesame seeds and osmanthus sugar into the bowl together , then add olive oil and stir evenly.

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  3. Prepare a flat plate, cover it with tin foil, pour in the prepared stuffing, and put it in the refrigerator to freeze More than 1 hour.

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  4.Knead the dough when freezing the stuffing:
  Put the glutinous rice flour in the container.Slowly pour in warm boiled water (add water little by little, stir the dough while adding water, don't pour too much), and knead into a dough.

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  5.Take 1/4 of the dough and flatten it,

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  6.Put it into boiling water and cook for 3-5 minutes,

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  7. Remove the remaining dough and press it into a pancake.Place the cooked dough on top,

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  8. Wrap it up like this (the glutinous rice dough is partially cooked and easy to wrap, and the glutinous rice balls are elastic to prevent cracks).

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  9. Knead into a smooth dough.

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  10. After the stuffing is frozen into a block, turn it upside down, remove the tin foil, and cut it into small pieces.blocks.

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  11. First, roll the dough into a long strip, divide it into 12g small dough and roll it into a round shape,

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  12. Apply some olive oil on the palm of your hand, take a dose, flatten it in the palm of your hand, and put it Fill the filling, wrap it up, and roll it into a ball.

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  13. Wrap them in sequence according to the above method, and you can put them in the refrigerator and eat them slowly.

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  14. Take a little out of the refrigerator every time you eat it.Frozen glutinous rice balls should be boiled with cold water.Boil; the newly wrapped glutinous rice balls need to be boiled and then put into the pot.Cook on low heat for about 10 minutes until the glutinous rice balls float and they are ready to be taken out of the pot.