1. Raw material map
2. Wash the red amaranth and let it boil in water for one minute;
3. Red amaranth is picked up, mashed, and gauze is twisted for juice;
4. Take a stainless steel plate, sift into the glutinous rice flour, pour the amaranth juice into the glutinous rice flour, stir with chopsticks to form a floc;
5. Make glutinous rice dough by hand;
6. Use a bowl to take an appropriate amount of Sydney sauce from the bottle;
7. Divide the glutinous rice ball into equal parts and knead them into small round balls;
8. Take a round glutinous rice ball and press a nest with your thumb;
9. Pack in Sydney sauce;
10. With both hands, push from bottom to top to wrap the filling, and finally close the mouth and round it;
11. Spread clean zong leaves in the steamer and brush with a thin layer of oil, and place glutinous rice balls on the zong leaves;
12. Add 8 minutes of full water to the steamer and boil. Put the steamer on the pot and steam for 8-10 minutes. The surface of the glutinous rice ball will be cooked.
13. The steamed glutinous rice ball has changed from purple to purplish red;
14. While it is hot, put the glutinous rice ball in the cooked sesame seeds and roll it;
15. Prepare the paper tray, and then put the sesame ball into the paper tray;
16. Prepared rouge sesame ball.
Tips:1. The raw glutinous rice ball is not sticky. If the filling is a sauce, it will be more difficult to wrap. The filling can be replaced by red bean paste, or half of the glutinous rice flour can be cooked, and then mixed with the other half of the glutinous rice flour into a dough, so that it is easy to wrap. Live fillings.
2. The steamed glutinous rice ball is sticky, so it is best to brush the rice dumpling leaves with a thin layer of oil, so that the steamed glutinous rice can be easily removed.
3. The white sesame seeds should be fry and fragrant in advance, and the glutinous rice balls should be boiled with sesame seeds while they are hot, so that the sesame seeds can stick tightly. If let cool, the surface of the glutinous rice balls will become smooth and not easy to stick to sesame.
