1. Add water milled glutinous rice flour to warm water, the water temperature is about 50℃, and knead it into a slightly dry dough (can form a dough with cracks)
2. Put the black sesame powder, white sugar, and lard together in the container, knead into a ball, divide the glutinous rice ball dough into doses, each weighing 20 grams, a total of 18
3. The filling is also evenly divided into small parts, the dough is wrapped into the filling to make glutinous rice balls, after the water in the pot is boiled, put the glutinous rice balls in the pot, boil over high heat and turn to low heat, the glutinous rice balls can be eaten out of the pot after floating
