1. Add glutinous rice noodles and black rice noodles little by little and knead well
2. Roast the peanuts and walnuts, let cool, mash them, add pine nuts, sesame seeds, brown sugar, and lard and stir well
3. Knead the noodles smoothly and cut into small portions, roll them into slices with a rolling pin, not too thin to expose the fillings. Slowly use your thumb and index finger to close your mouth and make a circle
4. Dip glutinous rice flour under each glutinous rice ball to avoid sticking
5. Boil water in the pot, do not stir the dumplings, pick up the pot and shake it lightly, cover the pot and continue to cook until the dumplings float up and they will be cooked
