Crystal Clear [crystal Gnocchi]

Crystal Clear [crystal Gnocchi]

1. First make the dumpling filling. Stir-fry the black sesame seeds and let them cool. Use a blender to beat the black sesame seeds together with the white sugar;

2. Prepare black sesame powder and peanut butter. Here I use homemade peanut butter instead of fat, which can enhance the flavor and healthier;

3. Mix the two evenly to form a dough;

4. Divide the black sesame and peanut butter filling into small portions, each about 10g, round and put in the refrigerator to freeze;

5. Next, make glutinous rice balls. Thai small sago is whipped into powder with a wall breaker;

6. Slowly add warm water and stir with chopsticks while adding;

7. When the sago noodles become a mass, there is basically no dry powder state. The warm water should not be used up at this time;

8. Start kneading the dough, adding the remaining warm water to the sago flour while kneading, and finally knead it into a smooth, non-sticky dough. Wrap the dough in plastic wrap and let it stand for 15-30 minutes;

9. Take a small ball of dough, I took about 12g, rounded it and pressed it flat. Take out the frozen fillings from the refrigerator, take a small group of fillings and place them in the middle of the glutinous rice balls; wrap the remaining dough with plastic wrap to prevent it from drying out;

10. Use the power of a tiger's mouth to make the glutinous rice ball wrapper wrap around the filling, being careful not to pack air in;

11. After pinching and closing the mouth, it is slightly rounded. One glutinous rice ball is ready;

12. Finish all the remaining fillings one by one;

13. Make a pot of water, boil it over high heat, add the dumplings, boil again, add a little cold water, and continue to boil;

14. Repeat this process 2~3 times until the glutinous rice balls are transparent. The sugar water can be boiled with water + sugar, or milk, etc., as you like.

Tips:

1. If you want the effect of quicksand, then add lard or butter to the filling. Mine is homemade peanut butter. When making the sauce, no oil is added, it is entirely the oil of the peanuts. If you use commercially available peanut butter, you may have to adjust the amount yourself;

2. I personally feel that small sago can be replaced with tapioca flour. I didn't have tapioca flour at home, so I had to make a bad move. In addition, the finer the sago noodles, the better;

3. When kneading the dough, use warm water, about 40 degrees. Then add it slowly, don't pour it all at once, and knead it with your hands when there is almost no dry powder. The dough that comes out of this is very snappy. In addition, the dough should be made as soft as possible, and the amount of warm water should be adjusted according to the actual situation;

4. When filling, the remaining dough should be wrapped with a damp towel or plastic wrap, otherwise it will be air-dried, causing cracking and poor filling. In addition, make the dough thinner, and then be sure to pinch it tightly. When cooked in this way, it will be better cooked and will not reveal the stuffing;

5. The method of cooking glutinous rice balls combines the steps of cooking dumplings and cooking sago. When the glutinous rice balls float, if they have not become transparent, you can continue to cook for a while, then turn off the heat and simmer for a while without removing the lid. In short, it must be cooked until the skin is transparent in the end.