Rice dumpling with Black Sesame and Pumpkin

1. Peel and wash the pumpkin, put it into a small pot, add a small amount of water, and slowly cook over low heat until cooked

2. After cooking, stir until cooked, let it cool and wear gloves to detect any hard lumps that have not been stirred, then continue to stir into a ball

3. Add the same amount of glutinous rice flour and mix well

4. Move to the panel and continue to add glutinous rice flour until the surface is smooth. The dough for making rice dumpling should be slightly harder. Slowly add flour and knead

5. Add black sesame seeds to white sugar and stir evenly

6. Add sesame oil and stir to form a ball (lard may be more effective)

7. Knead the dough into a thick center and thin sides, then add sesame balls

8. Pinch it into a ball, then gently knead the surface to make it smooth and round, and set it aside for later use

9. Place it on silicone paper, then freeze it in the refrigerator for at least two hours before bagging. Of course, it can also be cooked and eaten immediately

10. Boil hot water in a pot until it floats

11. The cooked pumpkin rice dumpling is golden in color, especially beautiful, and tastes good.