Black Sesame Gnocchi
1.
Put the black sesame seeds in a grinding cup and beat them into powder. If you use fine sugar, you need to beat them together with the sesame seeds. I use powdered sugar, so I didn’t beat them together.
2.
Pour the powdered sugar and the butter melted in water into the black sesame powder.
3.
Stir into a thinner filling, put in the freezer layer of the refrigerator, and freeze for about 35 minutes.
4.
It is frozen and formed, but it can be rolled into a circle by hand, and it cannot be frozen too hard to get it done. Divide it into 10 grams each, knead round and put it back in the refrigerator, because the filling will be softer during the filling process, especially when the room temperature is high, it will be easier to soften, and it will be difficult to pack a lot when it is wrapped. Stiff fillings are easy to pack.
5.
Pour hot water into the glutinous rice flour, mix it a few times, and then pour in cold water.
6.
Knead it into a dough that is not dry and not too soft, and wrap it in plastic wrap or a plastic bag to prevent the skin from drying out.
7.
Take as much as you want, divide the skin into 15g portions, shape it into a bowl, and add the black sesame filling.
8.
Close the mouth and make rounds, and place them on a plate covered with plastic wrap. Roll the uneaten glutinous rice balls in the glutinous rice flour to prevent them from sticking together, and store them in the freezer layer of the refrigerator.
9.
After the water in the pot is boiled, put the glutinous rice balls (if placed in the frozen layer, do not defrost), and cook until they float on the water for 3 minutes.
