How to make black sesame glutinous rice balls

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  1.Prepare the materials you need

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  2.Peel the pumpkin, remove seeds, cut into small pieces, and steam in cold water for 15 minutes.

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  3. Add 150 grams of water to purple cabbage to make juice.

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  4. Add 120 grams of water to spinach to juice

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  5. Remove 200 grams of pumpkin puree, 120 grams of spinach juice, and 110 grams of purple cabbage juice.Set aside.

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  6.The glutinous rice flour and black sesame fillings are ready.

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  7.Take 100 grams of glutinous rice flour and add 80 grams of filtered purple cabbage juice.Knead the dough into a smooth dough, (the above two colored doughs are made the same way)

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  8.After all the dough is kneaded, take 16 grams of each dough and roll it into a round shape.

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  9. Add water to the pot, boil it, put four round balls into the pot until it floats, fish it out.

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  10.The cooked balls are returned to their respective main doughs.

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  11. Knead evenly with your hands.

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  12.Take a piece of dough that has been proofed, with a skin of 8 grams.

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  13.Use your right hand to press a small dimple

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  14.Put in the black sesame filling prepared in advance.

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  15.Pinch and tighten

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  16.Use a small bowl, add a little dry glutinous rice flour, put the prepared glutinous rice balls in it and roll it.

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  17.Put it into a crisper box and store it in the refrigerator.

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  18. Knead the remaining leftovers into long strips to make a colorless glutinous rice ball.

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  19.The steps are the same as above, but I will not obey here.

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  20. Put water in the pot and start cooking glutinous rice balls.