Osmanthus Black Sesame Gnocchi

Name: Osmanthus Black Sesame Gnocchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 150g warm water; 40g Black sesame; 20g Sugar; 20g Corn oil; Some Osmanthus candy

by Shredded Potato Burrito

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Breakfast is always a single bread, noodles, etc. will have enough. A fancy breakfast is delicious and time-saving. The black sesame glutinous rice balls are topped with sweet-scented osmanthus sugar, sweet and soft, not too delicious.
The black sesame glutinous rice balls have enough ingredients and strong flavor. The operation is very fast. You can make the stuffing and noodles in advance in the evening, get up in the morning, boil the water and pack it, and it will take 10 minutes. Even if you don’t make the stuffing and noodles in advance, you will add 5 minutes. The glutinous rice flour can be wrapped without glutinous rice flour, and it can be made delicious.

Ingredients

Osmanthus Black Sesame Gnocchi

1. Main ingredients, glutinous rice flour and black sesame

2. Stir the glutinous rice flour slowly to warm water

3. In Hecheng dough, the amount of water can be adjusted appropriately according to the water content of glutinous rice flour. For example, the glutinous rice flour I used this time was slightly moist. The mixed flour dough will loosen when kneaded hard, and it will clump together when knead gently.

4. Ripe black sesame seeds are powdered with a food processor

5. Put sugar and corn oil in the black sesame powder.

6. Mix well, you can divide it into individual balls into small balls, or not, just use a small pointed spoon to scoop

7. Pull a piece of dough into a bowl and put it in the black sesame filling. The ratio of the skin to the filling can be free. The skin I made is about 10g, and each filling is about 6 grams.

8. Close up

9. After closing the bag, roll it in the dry powder and knead gently

10. Do it in order

11. Boil water in a skillet, add glutinous rice balls

12. Simmer on low heat, see the glutinous rice balls floating, you can enjoy it after cooking for 1 minute

13. Cook and put into a bowl, add osmanthus sugar as needed when eating

Tips:
The corn oil I use doesn't taste greasy, and everyone likes it. If you prefer something more fragrant, you can use lard.
Many people have to blanch glutinous rice flour by half when making glutinous rice balls. I think the dough that is not hot will be softer and waxy, and the glutinous rice flour and the finished dough will taste more chewy and not suitable for the elderly and children.
The amount of sugar can be put according to personal preference.
Adjust the amount of water according to the glutinous rice flour you buy, so that the dough is moderately soft and hard, and it can be clumped together without breaking up.
The black sesame glutinous rice balls are, of course, the more fragrant the black sesame is, the more pure it tastes. I chose the freshly cooked sesame seeds that are baked at a constant temperature in the Gourmet Jiebawang supermarket. The grains are full and very fragrant. This black sesame is a bottle that is roasted at a low temperature. After opening the lid and using it, cover it tightly, and place it in a cool and dry place. It is very convenient to use.