Crystal rice dumpling

1. First make rice dumpling stuffing. Stir fry the black sesame until cooked and let it cool. Mix it with white sugar and use a blender to beat it into black sesame powder;

2. Prepare black sesame powder and peanut butter. I replaced oil with homemade peanut butter here, which not only enhances fragrance but also makes it healthier;

3. Mix the two evenly until they can form a cluster;

4. Divide the black sesame peanut butter filling into small portions, about 10g each, round it and put it into the refrigerator for freezing;

5. Next, make rice dumpling skin. Thai sago is crushed into powder using a blender;

6. Slowly add warm water and stir with chopsticks while adding;

7. When the western Rice noodles are clustered, there is basically no dry powder. At this point, the warm water should not have been used up;

8. Start kneading, add the remaining warm water into the sago flour several times while kneading, and finally knead it into a smooth and non sticky dough. Wrap the dough in cling film and let it stand for 15-30 minutes;

9. Take a small ball of dough, I took about 12g, knead it round, and press it flat. Take out the frozen stuffing from the refrigerator, take a small ball of stuffing and put it in the middle of the rice dumpling skin; Continue to wrap the remaining dough in cling film to prevent it from drying out;

10. Use the force of a tiger's mouth to wrap the whole rice dumpling skin around the filling, and be careful not to put air into it;

11. After pinching and tightening, slightly round it. One rice dumpling is ready;

12. Complete all remaining fillings in sequence;

13. Make a pot of clean water, boil it over the high fire, add rice dumpling, boil it again, add a little cold water, and then continue to boil;

14. Repeat this process for 2-3 times until rice dumpling is transparent. Sugar water can be boiled with water and white sugar, or with milk, etc., depending on personal preference.