Sweet scented osmanthus wine rice dumpling

1. Mix glutinous rice flour with white granulated sugar.

2. Add an appropriate amount of water and knead into a smooth powder ball.

3. Take two or three small balls of flour and let them go of the water until cooked. Then, release the cooked balls back into the embryo and knead them evenly.

4. When the raw embryo filling with cooked dough is added, it is not easy to crack.

5. Roll the bean paste filling and sesame filling into small balls beforehand, and freeze them in the refrigerator to form.

6. Wrap the bean paste filling and sesame seeds separately into powder balls and knead them into small balls.

7. Boil half a pot of hot water, add 30 grams of white sugar and bring to a boil.

8. Put the wrapped rice dumpling into the pot and boil it. Add a spoonful of wine and boil it until the rice dumpling rises. Sprinkle with osmanthus.

9. Take another small bowl and add a spoonful of cassava flour, mix well with a little water.

10. Pour into the pan to thicken the sauce. The soft, glutinous, sweet and smooth rice dumpling can be started.