Tiger skin rice dumpling

1. Make the filling one day in advance. The materials are simple, just black sesame, white sugar, and lard.

2. Crush sesame seeds with sugar in a blender and pour out. Mix with lard.

3. Knead into a dark ball.

4. Wrap it in cling film, organize it into a square shape, and put it in the refrigerator to freeze and harden.

5. Cut into small pieces while hard.

6. There happened to be some unfinished raw snacks in the refrigerator, and they were also cut to make chocolate filling.

7. Peel and seed the pumpkin, steam it and mix it into mud, then mix it with glutinous rice flour and dough.

8. Mix a smaller piece of pure white glutinous rice dough, break off a small lump from the top, and put bamboo charcoal powder to knead it into black.

9. Roll the yellow dough onto the white dough, leaving a white seam and knead it long.

10. Cut the noodles into small pieces and knead the filling slightly round. The normal way to wrap rice dumpling is to roll the black dough into toothpick thin noodles, dip it on the rice dumpling, and then rub it smoothly with your hands.

11. A large plate is already wrapped.

12. Take plenty of water and cook in the pot until it floats.

13. Is it better than ordinary rice dumpling when it is put into a bowl.

14. Black sesame filling is very fragrant and rich.

15. Smooth and creamy chocolate filling.