Handmade rice dumpling with Black Sesame

Bake 1.250 grams of black sesame in an oven at 160 degrees for 8 minutes until cooked, then put it into a blender and grind into powder. If there is no oven or cooking machine, stir fry the black sesame and put it on the panel to crush with a rolling pin.

Add 2.70 grams of white sugar and 40 grams of lard by hand until the sugar and lard blend together. If you don't like the taste of pork, you can also add vegetable oil or butter, but vegetable oil does not have the same good adhesion as lard and butter.

3. Then add the blended lard sugar to the black sesame powder, stir well, and form a small ball. Put it in the refrigerator and refrigerate for 30 minutes.

4. Mix 50g glutinous rice flour with proper amount of boiled water with chopsticks.

5. When it is not hot, knead it into a ball. The dough should be neither hard nor soft. If it is too hard, it is not easy to wrap rice dumpling. If it is too soft, it will be sticky.

After refrigeration, the black sesame filling will become harder, making it easy to wrap. Take an appropriate amount of dough and wrap it around the black sesame filling, then close the mouth and make a round dough.

7. Brush a layer of vegetable oil on the bottom of the plate for adhesion, and then put the wrapped rice dumpling onto the plate. If you pack a lot at once and can't finish it, you can put it in the refrigerator and freeze it. It's very convenient to take it anytime.

8. Boil rice dumpling in water and cook it well. Make about 30 rice dumpling with this amount.