Jasper Glutinous Rice Balls

Jasper Glutinous Rice Balls

1. Fry the black sesame seeds in a frying pan, do not put oil, and stir dry

2. Add white sugar

3. Use a food processor to make a flour, the finer the better

4. Add lard and mix well

5. Knead into small balls of 3 grams each and put in the refrigerator

6. Glutinous rice flour ready

7. Add an appropriate amount of warm water to knead into a ball, the water temperature is a little hot

8. The dough at this time has poor toughness and will disperse upon touching

9. Take about one-tenth of the dough, squeeze it, and cook it in a pot

10. Take out the cooked dough and add it to the original dough

11. Knead evenly, it will be a little sticky at first, put it in the refrigerator for ten minutes and continue to knead it, the kneaded dough has good toughness

12. Divide the dough into two portions, add a drop of food coloring to the other portion

13. Knead into two long strips, if you want to leave more color, knead for a few days and stack up

14. I used my hand to pinch into small pieces of 5 grams each, I rounded it up to look good

15. After squeezing, pack it into the frozen shaped filling, tighten the mouth with the help of the tiger's mouth, and knead it smoothly

16. Knead one by one, and the dough that is well kneaded does not need to be sprinkled with glutinous rice flour. If it is not kneaded well, sprinkle some glutinous rice flour in this step to prevent adhesion.

17. After the water boils, the glutinous rice balls are put into the pot, slide gently to prevent them from sticking to the pot, and they will be cooked when they rise

18. Finished product

19. Finished product

20. Finished product