Black Sesame Gnocchi

Name: Black Sesame Gnocchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; About 180g Cold water; (Raw) 160g Black sesame; 65g Sugar; 65g lard

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

On the fifteenth day of the first lunar month, there will be Lantern Festival. On this day, there will be activities of guessing lantern riddles, watching lantern festivals, and eating Lantern Festival. After this day, the year is over. Take your heart, what should you do, and then just look forward to it. One Spring Festival. Beijing’s winter is really warm. I haven’t seen any snow this winter. I don’t mention that there will be snowflakes on the Lantern Festival on the 15th of the first lunar month. When I was young, there was thin snow on the red lanterns, one red and one white , It is really good-looking.
For this year’s glutinous rice balls, I only made simple black sesame fillings, because a family of four, 3 middle-aged and elderly people, should pay attention to preventing three highs in their diet, so I didn’t dare to eat too much glutinous rice balls. Very fragrant, not very sweet or very greasy. It's delicious and delicious, not in these few days, in my mother's words, it must be watery. Not much to say, just go to my big glutinous rice balls. "

Ingredients

200g Glutinous Rice Flour
About 180g Cold Water
(Raw) 160g Black Sesame
65g Sugar
65g Lard

Black Sesame Gnocchi

1. Three main materials are ready;

2. Raw black sesame seeds are powdered with a food processor

3. Add white sugar and lard to the black sesame powder. The amount can be as much as you like. Mine is not particularly sweet or oily, but the calories are already high; if you replace the soft white sugar with powdered sugar, the taste of the filling will be better. More delicate

4. Wear disposable gloves, grasp and pinch evenly into a ball;

5. Weigh, divide the black sesame filling into about 15 grams, roll into balls, and cover with plastic wrap to prevent water from evaporating;

6. Mix the glutinous rice flour with cold water evenly. The glutinous rice flour is very draught. I weighed it. I used 200 grams of glutinous rice flour and about 180 grams of cold water;

7. Use chopsticks to stir into a ball, and your hands can smoothly knead into a ball;

8. Pull a piece of glutinous rice ball the size of a ping-pong ball into a pot of boiling water and cook for 2 minutes, then take it out after it is completely cooked;

9. Put the small dough into the large dough, and the small dough acts as a binding agent;

10. Knead evenly with your hands, the kneaded glutinous rice dough is soft and not sticky;

11. Weigh the glutinous rice dough into 18 equal parts, equal to the black sesame dough;

12. Take a glutinous rice dough, flatten it with your hands and knead it into a round shape, and put a black sesame filling on it;

13. Gently press the sesame ball with the thumb of the left hand, and use the tiger’s mouth to rub the skin up with the right hand while turning.

14. All the skins and fillings have been processed well. If they are not cooked at that time, they should be covered with plastic wrap to prevent the water from evaporating;

15. I will cook 6 of them first, and take a photo.

16. Thin-skinned stuffing, you can wrap your own if you want to eat it all year round

Tips:
1. Knead the glutinous rice dough with cold water, but you must cook a ping-pong ball-sized rice ball and then knead it into the large dough. When it is wrapped, it will not stick to your hands or cracks. The boiled glutinous rice ball will be soft and not cracked;
2. The amount of sugar in the filling is not too much, not particularly sweet, and can be adjusted according to taste. For more food, please pay attention to my public account: Meggy's gourmet kitchen.