1. Cut the hazelnut chocolate into small pieces with a knife for later use; place the glutinous rice flour in a large basin, add warm water in portions to form a dough
2. Boil a pot of water, put about 1/10 of the dough (50g) in boiling water and cook until it floats and remove it. Put it in the glutinous rice ball while it is hot and knead it well. Cover a piece of dough and wring dry. Gauze spare
3. Melt the chopped hazelnut chocolate slightly in water, knead it while it is hot, mix well, divide it into small round spheres of 5 g/grain with a small spoon
4. Divide the glutinous rice balls into balls to make glutinous rice dumplings, about 18 g/tablet. In the winter, the weather is dry and cold. The batches of noodles also need to be covered with wet gauze to moisturize. The sesame filling is also divided into 5 g/tablet fillings. Meatballs; press the round glutinous rice skin into a concave shape, put in the chocolate filling, push the powder skin up and close it, wrap the filling tightly and round it
5. According to this method, prepare the glutinous rice balls with two fillings; put enough water in the pot to boil, put the finished glutinous rice balls into the pot and boil (boil in batches for large quantities), and use a spoon along the side of the pot Stir gently clockwise to avoid sticky glutinous rice balls
6. Cook until all the glutinous rice balls float in the pot, continue to cook for about 1 minute, and serve, top with osmanthus sauce and medlar berries for consumption; for glutinous rice balls that cannot be eaten at the end of the meal, put the finished glutinous rice balls into the compartments. Sealed and frozen for storage
