1. Stir-fry the black sesame seeds until fragrant, let them cool, put them in a mixing container, and stir at low speed to form sesame powder.
2. Stir in sugar and liquefied butter (after weighing the butter, it will be insulated and hydrated), mix well and put it in the refrigerator. Before making the frozen sesame filling, take it out and divide it into about 15g, knead round, freeze and set for 15 minutes
3. Weigh the glutinous rice flour, add warm water to the glutinous rice flour in a circle, and knead it into a ball.
4. Take 20g of glutinous rice balls, hold the glutinous rice ball with your left hand, press the thumb of your right hand into the dough, and spread out a small bowl with your index finger. Take out the frozen sesame ball and fill it into the glutinous rice bowl. Rotate to close.
5. Close the mouth into a small cone, squeeze off a little dough on the head, and round it with the mouth facing down.
6. Boil water in a pot. After the water is boiled, put the glutinous rice balls to a boil. Use a wooden spatula to gently push a few times until the glutinous rice balls float. Take a bite, fragrant black sesame seeds!
The glutinous rice flour needs to be mixed with warm water. The state of the dough should be very soft. Some people describe it as an earlobe, which is so true.
The sesame filling should have a quicksand feel, and lard is the first choice, but like I just don’t have it on hand, you can also use butter or ordinary salad oil instead.
The amount of sugar in sesame seeds is added according to personal taste. I have a moderate amount of sweetness for other foods, but this is the only thing I like to be sweeter.
Do you understand the mother's version of glutinous rice dumplings?