A Must-have for The Lantern Festival

Name: A Must-have for The Lantern Festival
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Black sesame; 120g Glutinous rice flour (white dough); 100g Boiling water (white dough); 50g Glutinous rice flour (red dough); 40g Boiling water (red dough); 50g Powdered sugar; 50g butter; 1/4 spoon Red yeast powder

by Man Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Lantern Festival, also known as the Lantern Festival, the Little New Year's Day, the New Year's Eve or the Lantern Festival, is the 15th day of the first month of the lunar calendar and is an important festival after the Chinese New Year.
Northerners generally eat Yuanxiao, which is made by rolling with dry flour. The filling is smaller and the flour is more. It is very good when cooked. Southerners eat glutinous rice balls that are softened with glutinous rice and then filled with hand rubbed wet flour. The fillings are usually larger and the skins are slightly thinner, making them soft and delicate.

I personally like the soft and delicate glutinous rice balls, and my favorite is the black sesame filling. So Manman made this pig dumpling stuffed with black sesame seeds. After being boiled, the Lantern Festival is harder and not suitable for children to eat; glutinous rice is more difficult to digest, so the amount must be controlled.

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Ingredients

A Must-have for The Lantern Festival

1. Stir-fry the black sesame seeds and let them air to room temperature.

A Must-have for The Lantern Festival recipe

2. Pour the black sesame seeds into the wall breaker.

3. Add icing sugar or powdered sugar.

4. Beat into powder at high speed.

5. Add butter (the butter is softened at room temperature for 10 minutes and can be squeezed)

6. Divide the stirred black sesame stuffing into 20 portions evenly, put them in the refrigerator, and make them later.

7. Mix the noodles with boiling water and stir while adding water.

8. Add red yeast rice to the red dough to make the pig’s nose and ears.

9. Knead into dough (adjust the amount of water or glutinous rice flour according to the hardness)

Divide into 20 small doses, cover them with plastic wrap to avoid air-drying.

10. Pinch out the pig's nose and ears.

11. Begin to make glutinous rice balls, slowly turn the dough up in a circular motion, and finally close the mouth and round it.

12. Dip a little water on the surface of the glutinous rice balls, on the ear and nose.

13. Make eyes with black sesame seeds and press them in firmly.

14. The toothpick pierced the nostril.

15. After the water is boiled, put it in gently, because the noodles are mixed with boiling water and the filling is also cooked with sesame seeds, so it can be boiled and rinsed.

16. After cooking, the piglet has gained a lot of weight. Compare it with the latter.

17. The other piglets are frozen and stored.

Tips:
If you are a novice, you can make the filling smaller, so that the black color cannot be seen from the outside, otherwise it will break as soon as it is cooked.
Mixing the noodles with boiling water can make the noodles tougher, not easy to break, and convenient for various shapes.
It takes more time to make the styling. Be sure to cover the dough with plastic wrap to avoid air-drying.
If you still have any questions, please feel free to talk to Man Ma.