Practice of Yuhuashi rice dumpling

Ingredients

Filling: 100g cooked black sesame

Filling: 70g white sugar

Filling: 70g butter

Filling: 30 grams of milk

White dough: 200g glutinous rice flour

White dough: 140 grams of boiling water

White dough: 20g cold water

Cocoa dough: 5 grams of cocoa powder

Cocoa dough: 35g glutinous rice flour

Cocoa dough: 30g hot water

Practice of Yuhuashi rice dumpling

1. Weigh the ingredients used separately

2. Put cooked black sesame seeds into the blender

3. Stir and grind into powder

4. Add white sugar to black sesame powder

5. Add milk

6. Add melted butter

7. Stir into a paste and freeze in the refrigerator for 2 hours

8. Take out the ball and rub it into a small ball, then put it back into the refrigerator for later use

9. Put the ingredients for white dough and cocoa dough into two separate bowls, pour in boiling water and cold water

10. Knead into a ball, cover with cling film, and let it stand for 5 minutes

11. Rub the white dough and cocoa dough into strips respectively (I only use half of the white dough to make Yuhuashi rice dumpling, and the other half of the white dough to make Tangyuan)

12. Two long strips intertwined together

13. Cut into small pieces

14. Flatten by hand

15. Add black sesame filling

16. Wrap the filling in the bottom of the dough, slowly push the dough with your hands, and finally wrap the entire filling in the dough, gently rub the palm of both hands to make rice dumpling round

17. Wrap everything up and roll some glutinous rice and dry powder to prevent sticking

18. Boil water in a pot, put in rice dumpling, boil until rice dumpling rises, and then boil for another minute to remove it

19. Isn't it very beautiful?

Tips

1. If you don't have a blender or cooking machine, or if you find it troublesome, you can directly buy pre made cooked black sesame powder

2. The wrapped rice dumpling can be directly cooked for eating, or frozen in the refrigerator. When eating, take it out and cook it

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