Sweet Rice Dumplings

Hello everyone, I am Xiao Gaojie. Today we are going to make sesame glutinous rice balls. Let's make the filling first, cooked sesame seeds. The taste of sesame seeds is a bit monotonous, so I added some other nuts. Crush it. Try to make it as fine as possible, so that it will flow better. Add melted butter. Add a little water. Water can help the sugar to dissolve better, and turn into liquid syrup. So you don't need to use oil paper to make it fluid. You see, after mixing well, it is thin. After cooked, it must be fluid. Put it in a plastic bag. Put it in the freezer, and cut it later. Now let's make the dumpling skin. Glutinous rice flour. Add boiling water first. Stir while pouring. Add room temperature water. Slowly add water to adjust the amount. You see there is still a lot of dry flour. In fact, it is very soft inside. Don't add too much water. When kneading glutinous rice dough, if it feels very sticky, wash your hands first. Then use a little dry glutinous rice flour to knead, it won't be sticky. The kneaded glutinous rice dough is elastic. So when you wrap it, it is not easy to break. Knead it well and let it rest for half an hour. Give it some time to let the water completely enter the glutinous rice flour. The sesame filling is ready when it is shaped. When it is frozen, I squeezed it with my hands. It is a more regular shape. Then cut it into small squares. The cut filling is relatively uniform in size. Then roll it into a ball. Put it in the freezer to make it easier to wrap. After 30 minutes, take out the dough. Divide it into three parts. Wrap the other two parts with plastic wrap. Then roll it into a long strip. Cut into small circles. The size is also uniform. Take one out. Press it down with your thumb. The shape of the small bowl comes out. Press it down along the shape. Put in a filling. Close it. Roll it into a ball. Some black sesame seeds are stuck on your thumb. When you make the next one, press it down with your thumb. Black sesame seeds are all stuck inside the glutinous rice balls. Be careful not to touch the glutinous rice balls when you wrap it with black sesame seeds. So your glutinous rice balls will not be dirty. Each one is white. Boil the glutinous rice balls. They are cooked when floating up. I thought I bought lotus root powder, but it turned out to be millet powder. Both can be used. If you don't have it, you can use cornstarch. Two tablespoons, add a little water. Stir well. Put it in the pot. It will slowly thicken. After boiling, put in the wine. Turn off the heat. Add sugar osmanthus. Stir it. Take it out. Take a bite. As expected. Black sesame seeds are slowly flowing out. In fact, we already knew this ending. Because it is thin when mixing the filling. As for the taste, there is no suspense. I guess you all grew up eating this. Thank you for watching. I'm Xiao Gaojie. See you in the next episode^^