1. Peel the purple sweet potato, dice it, put it in a fresh-keeping bag, and heat it in a microwave oven on high heat for four minutes.
2. The purple sweet potato heated in the microwave is mashed with a rolling pin into a mashed potato for later use. Then add water to the purple potato puree to turn it into a thin paste.
3. Pour the glutinous rice flour into a bowl, and then add the mashed potato. Do not add too much water at a time, add little by little. Slowly knead the mashed purple potato and glutinous rice flour fully.
4. Stir the black sesame seeds with a blender, then add sugar and mix well.
5. Take a small dough, press lightly, press a hole in the middle with your index finger, put in the black sesame, gently close the mouth, and then knead the dumplings. The dumplings are ready.
6. Add sugar to the water. After the sugar is melted, the water is boiled and put into the glutinous rice balls. When the glutinous rice balls float up, they can be served.
7. Put the dried sweet-scented osmanthus in the bowl for the glutinous rice balls, and then put the glutinous rice balls, so that you can eat the rice balls.
Tips:If you like the dark color of the purple sweet potato dumpling, put more purple sweet potato, and if you like lighter color, put less purple sweet potato. Sesame stuffing needs lard to be better, but it is discarded for the sake of health. I like the fragrance of osmanthus, so I put osmanthus, if you don’t like it, you can leave it alone.
