Coconut Milk and Black Sesame Gnocchi
1.
Weigh 200 grams of glutinous rice flour, prepare a cup of about 80 degrees hot water 170 grams, and freeze the black sesame filling until hard.
2.
Add 170 grams of hot water to the glutinous rice flour and stir while adding.
3.
Knead into a hot dough, without waking up the dough, you can directly wrap the fillings.
4.
Divide the dough into approximately 15g portions and cover with plastic wrap to prevent water loss.
5.
Cut the frozen black sesame filling into small cubes.
6.
Before wrapping the filling, knead the small dough smoothly, then pat the dry powder, knead out a nest, put the filling, wrap and round.
7.
If the glutinous rice balls are not cooked right away, they can be stored in the freezer and cooked as you eat.
8.
Cook glutinous rice balls. Put the glutinous rice balls after the water boils and keep cooking on high heat. Pour half a bowl of water each time the water boils, repeat 3 times until the glutinous rice balls are cooked and floated.
9.
Add an appropriate amount of rock sugar granules, cook until the sugar melts and then turn off the heat.
10.
Pack the glutinous rice balls, add an appropriate amount of coconut milk, mix well, and the coconut milk black sesame glutinous rice balls are completed.
Tips:
1. After the black sesame filling is frozen, it is easy to wrap. If the filling becomes soft after a long time, you can put it in the refrigerator and freeze for 10 minutes before continuing to wrap it.
2. Use hot water to mix the noodles without waking up. You can wrap the dough right away. The hot dough is very good and won't crack. The ratio of glutinous rice flour to hot water is about 1:0.85. If cold water is used to make noodles, the ratio of glutinous rice flour to water is about 1:1.
