1. Add white sugar to the sesame seeds;
2. Make flour with a food processor;
3.
Add lard and knead evenly;
4. Add glutinous rice flour to warm water;
5. Knead thoroughly and evenly;
6. Divide the glutinous rice ball skin into 25 grams or so
7. Pinch the middle of the agent to make a uniform thickness;
8. Pack about 8 grams of sesame filling;
9. After sealing, round it;
10. Boil the water in the pot;
11. Put in the wrapped glutinous rice balls;
12. Cook until it is bleached to the surface and it can be out of the pot.
Tips:1. If the sesame filling is not easy to pack, you can divide it into small groups first, and then freeze them in the refrigerator for about 15 minutes;
2. The glutinous rice flour must be kneaded with warm water so that the dough will not break easily when it is stuffed.
3. When cooking glutinous rice balls, the heat should not be too high, or the skin will be easily broken.
