Lotus Root Fen and Black Sesame Glutinous Rice Dumpling

Lotus Root Fen and Black Sesame Glutinous Rice Dumpling

1. Prepare and weigh the ingredients, prepare more glutinous rice flour and vegetable oil for anti-sticking; boil a pot of boiling water.

2. Pour 63 grams of lotus root flour and 83 grams of glutinous rice flour into a deep dish and mix well.

3. Boil the water, immediately pour it into the powder from the previous step, and stir quickly with chopsticks.

4. The dough will stick to your hands, wear disposable gloves, or put some vegetable oil on your hands, knead it into a ball, cover it and let it stand.

5. Use a small spoon to dig the black sesame filling into small balls, weigh them, each weighing about 5 or 6 grams, put it in the glutinous rice flour to prevent sticking, and then send it to the refrigerator for use. The room temperature will soften and it is not easy to operate.

6. The lotus root flour and glutinous rice dough is digged with a small spoon into small balls, weighed, each is about 15 grams, a total of 16 pieces.

7. Take a small lotus root flour and glutinous rice ball, press it in the middle to form a concave shape, put a black sesame filling, slowly push the dough upwards with both hands, close the mouth, knead it into a circle, and put the glutinous rice flour to prevent sticking.

8. Repeat the above steps to make all the lotus root flour and glutinous rice dumplings.

9. Take a pot, add more than half a pot of water, boil over high heat and put in the dumplings. After boiling again, turn to medium and low heat and cook until the dumplings float, turn off the heat, remove the pot from the fire, cover and simmer for a while.

10. Prepare a pot of boiling water and a large bowl. Pour 20 grams of lotus root powder. Add a little bit of cold water to make up the lotus root powder. Then quickly pour 250 grams of boiling water into the lotus root powder. Make it thick and transparent. Use a colander to remove the glutinous rice balls and put them in the prepared lotus root powder. Add sugar to osmanthus according to personal taste.

Tips:

1. After adding lotus root flour and glutinous rice flour to boiling water, stir them well. They will stick to your hands when kneaded into a dough. Pay attention to grease or glutinous rice flour to prevent sticking.

2. The commercially available black sesame filling I used can also be made by myself; the black sesame filling will soften at room temperature and it is not easy to handle, so please refrigerate it; sugar osmanthus is sweeter, just add a little bit of flavor.

3. Weigh the glutinous rice balls, fillings, and round them, and cover them with plastic wrap. During the production process, cover the remaining parts to prevent them from drying out.

4. The prepared glutinous rice balls are sealed and stored in the refrigerator. Do not defrost before boiling, and boil them directly in boiling water. After boiling, turn to medium and low heat and continue to cook for a while until the glutinous rice balls float.