1. Glutinous rice flour and matcha are added with water to make a dough, and the water is added successively, and slightly adjusted according to the water absorption of the flour.
2. The black sesame filling is detailed in the previous blog post "Black Sesame Dumplings". I will not repeat it here. Divide the dough into 15 grams and the black sesame filling into 5 grams.
3. Squeeze the dough flat, the glutinous rice dough has no toughness, just squeeze it lightly, and wrap it with black sesame filling.
4. Boil in a pot under water for about 10 minutes.
5. Matcha glutinous rice balls are coming...
