Pumpkin Black Sesame Gnocchi
by Chen Huan
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Raw materials are reserved.
2. Let the black sesame seeds fry and let cool. (I pour it into the baking tray and roast it) The walnuts are also fried.
3. Put black sesame and walnuts into a food processor and grind them into powder.
4. Add the right amount of sugar.
5. Pour in an appropriate amount of cooked lard and stir well.
6. After letting cool, squeeze into small balls of even size for later use.
7. After the pumpkin is peeled, wash and cut into pieces.
8. After steaming, mash it into puree (better sieve, it will be more delicate).
9. While the pumpkin puree is hot, pour it into the glutinous rice flour and add a small amount of sugar.
10. Knead into a uniform glutinous rice dough. (Because of the hot pumpkin puree, I didn’t take a small piece of glutinous rice and boil it in water)
11. Divide the glutinous rice dough into small pieces of the same size.
12. Take a small piece of glutinous rice dough, press it into a round piece, and put a black sesame ball in the middle.
13. Close your mouth carefully. After closing the mouth, place it in the palm of your hand and round it.
14. The prepared glutinous rice balls can be stored in the refrigerator and frozen.
15. When eating, boil enough water, add the raw glutinous rice balls, and cook until the glutinous rice balls float completely.
