Black Sesame Colored Gnocchi
1.
Stir-fry black sesame seeds over low heat. If you don't see how it's raw or cooked, you can taste it while sautéing
2.
After being fried, the black sesame seeds are cooled and crushed in a food processor. The taste is better if they are crushed. It's good to see the sesame seeds moistened. You can taste it if you don't master it well.
3.
Add a little bit of lard to the crushed black sesame seeds, mix well, then add sugar and mix well, as shown in the picture. Don't worry about it, put it in the freezer and freeze it. When it is hard, transfer it to the freezer for use.
4.
Add glutinous rice flour to the right amount of warm water and the hardness of the earlobe. Add matcha powder, cocoa powder, red yeast rice flour to the dough should be slightly softer, because these flours also absorb water, just knead it directly into the dough, and the color is based on its own Just feel appropriate, but don't add too much. Wake up for about 15 minutes.
5.
Don’t take out all the black sesame fillings, it will be difficult to pack. Take a small amount first, and use a small spoon when filling the dumplings, which is easy to operate.
6.
A small piece of noodles, round into a circle, pinch a small bowl-shaped thumb in the middle.
7.
Put the sesame filling in the middle, press it in with a spoon while putting it on the side, and seal it tightly. Dry glutinous rice flour can be used as hand powder during the process.
8.
Complete the other colorful glutinous rice balls one by one. You can pack more and freeze if you can't eat it.
9.
After the water is boiled, add the glutinous rice balls. Don’t add too much at a time. Don’t stir them. Cover and cook. After boiling, the glutinous rice balls will come up on a low heat. Turn the heat to a low heat and open slowly. Just 3 to 5 minutes. Now, the big glutinous rice balls will be cooked for a while longer.
10.
Finished picture.
Tips:
1 The sesame filling is too dry and not tasty
