Pumpkin Black Sesame Gnocchi

Name: Pumpkin Black Sesame Gnocchi
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Black sesame; 50g butter; 130g honey; 60g Rose sauce; 400g Pumpkin puree; 400g Glutinous rice flour

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Tangyuan is an indispensable Chinese New Year, especially on the fifteenth day of the first lunar month, which must be eaten. So today I will share a recipe for glutinous rice balls in advance. The glutinous rice balls are made with pumpkin puree and glutinous rice flour. The black sesame filling is three steamed and three sun-dried black sesame seeds, and the steamed and sun-dried black sesame seeds are not easy to get angry. Of course, it is also possible to fry them directly with black sesame seeds.

Ingredients

Pumpkin Black Sesame Gnocchi

1. Three steamed and three dried black sesame seeds are fried. The steamed black sesame seeds are not easy to get angry. If it is troublesome, you can directly use the black sesame seeds to fry.

2. Stir-fried black sesame seeds are crushed into powder with a wall breaker

3. Put the butter in the warm water to melt the butter and mix evenly

4. Put in honey and mix well

5. Put in the rose jam at the end. My rose sauce is homemade, it's very thick

6. Stir evenly into honey rose black sesame filling

7. Knead into a ball of about 10 grams

8. Pumpkin peeled and sliced and steamed. After steaming, it is pressed into a puree while hot

9. Put glutinous rice flour in the pumpkin puree while it is hot

10. Stir with chopsticks first, then knead into dough. Cover with plastic wrap for about 1 hour

11. About 18 grams of dough, stuffed into it

12. Bao Yanshi. I wrapped a few and cooked them first. Everything else is wrapped and put in the refrigerator to freeze, and cook as you eat.

13. Boil a pot under water, boil it on a low heat, cook until it floats and cook for a while, and watch the glutinous rice balls become bigger.

14. I like to put fermented rice in the soup.

Tips:
For the dough, the ratio of pumpkin puree to glutinous rice flour is 1:1. If you use more pumpkin, you can also reduce the amount of pumpkin puree and add some water and noodles appropriately.