Black sesame colored glutinous rice balls
Overview
My favorite is the black sesame dumplings, nutritious and delicious! For a period of time, I was obsessed with it and couldn't eat enough every day... After getting into baking, I blended cocoa powder, matcha powder, and red yeast rice powder into the glutinous rice balls. Haha, healthy and eye-catching deliciousness is here! When entering the mouth, there is first the sweetness of black sesame filling, and then the chocolate and matcha flavors continue to stimulate the taste buds...
Tags
Ingredients
Steps
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Fry black sesame seeds over low heat until cooked. If you can't tell if it's raw or cooked, just taste it while frying.
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After the fried black sesame seeds have cooled down, put them in a food processor and crush them. They need to be more crushed for a better texture. It’s good to see that the sesame seeds are moist. If you don't know well, you can try it.
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Add some melted lard to the crushed black sesame seeds, mix well, then add sugar and mix well until it looks like the picture shown. Don't worry about not being able to wrap it up. Put it in the freezer and freeze it. When it becomes hard, transfer it to the refrigerator for later use.
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Just add an appropriate amount of warm water to the glutinous rice flour and make it as hard as an earlobe. The dough after adding matcha powder, cocoa powder, and red yeast rice flour should be slightly softer, because these flours also absorb water. Just knead it directly into the dough. The color can be as dark or light as you like, but don't add too much. Wake up for about 15 minutes and set aside.
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Don't take out all the black sesame filling, otherwise it will be difficult to wrap. Take a small amount first, and use a small spoon to remove the filling when making glutinous rice balls. It is easy to operate.
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A small piece of dough, roll it into a round shape, and use your thumb to make a small bowl shape in the middle.
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Place the sesame filling in the middle, press it in with a spoon while placing it, and seal it with the tiger's mouth. During the process, dry glutinous rice flour can be used as hand powder.
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Wrap the other colorful glutinous rice balls in sequence. You can pack more and freeze the ones you can’t eat.
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After the water boils, add the glutinous rice balls. Don't add too much at one time. Don't stir. Cover and cook. After boiling the pot, lower the heat. Then the glutinous rice balls will float up one by one. Turn to low heat and cook slowly. It will take 3 to 5 minutes. If the glutinous rice balls are large, cook a little longer.
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Finished product picture.
