1. Grind the peanuts and sesame seeds into powder with a food processor, add sugar and lard, and mix thoroughly.
2. Wash spinach, purple sweet potato and pumpkin and drain.
3. The above three kinds of vegetables are juiced with a food processor, and the residue is removed to obtain the juice.
4. Separate the vegetable juice with the glutinous rice noodles, not too soft. Take a quarter of each dough and put it in the pot and cook, then mix it with the original dough and knead it evenly, so that the dough has a better stretch, which is not easy. rupture.
5. Take proper amount of four kinds of dough and roll out slices.
6. Roll out the dough evenly, white, purple, green, and yellow in order of color, list from bottom to top, and curl upward.
7. After rolling, cut into uniform small doses.
8. Knead into the shape of a small bowl with your hands, put in the fillings, pinch the joints, and round.
9. A little cornstarch sticks to the bottom of the glutinous rice balls and puts them in a mold for storage.
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