Hi, this is Lisa.
The Lantern Festival is around the corner.
Today we will make the glutinous rice ball （tangyuan）with flowing sesame filling.
I will share with you how to make the sesame filling a flow effect,
and how to make the glutinous rice dough soft but not cracked or broken.
I hope that everyone can eat soft, sticky,
sweet and fluid glutinous rice ball this Lantern festival.
Let's make the black sesame filling first.
I use raw black sesame seeds today and need to fry.
Pour them into a frying pan on medium and low heat. Stir continuously for about 8-10 minutes.
The sesame seeds become full and some of the sesame shells have popped to reveal the white inside.
It also emits a fragrant sesame flavor, so you can turn off the heat and let it cool.
The easiest way to judge whether sesame seeds are fried is to taste it directly.
You can also compare raw sesame seeds and cooked sesame seeds.
The raw sesame seeds look lighter in color and flatter,
while the cooked sesame seeds look fuller and darker.
Pour sugar into the sesame seeds.
Don’t reduce the amount of sugar any more, otherwise the sesame filling may be bitter.
Put it in a blender and grind it into very fine black sesame powder
until the sesame powder is sticky.
The sesame filling is a little bit oily
and lumpy.
Add the softened lard .
If there is no lard, add the same amount of butter and mix well.
Put it in the freezer and freeze for about 20 minutes.
The frozen black sesame filling becomes hard and easy to divide.
Cut into about 20 portions, each about 9g,
and roll into small balls.
Put it in the freezer for at least an hour to harden
so that it will be easier to wrap.
The glutinous rice dough should be soft and not easy to crack.
I mix the glutinous rice flour by adding hot and warm water at the same time.
Pour in hot water that has just been boiled to make the glutinous rice flour sticky,
then pour in warm water and stir while pouring in.
Pour in a small amount of vegetable oil to keep the dough moist,
and it will quickly become a soft dough.
Put the dough in a bowl and let it sit for 20 minutes to cool,
knead into long strips and divide into 20 portions, each about 15g,
round with your palm,
and cover with plastic wrap to avoid drying out.
Now we are going to make glutinous rice balls,
take the sesame filling out of the freezer right before wrapping,
otherwise it will be difficult to wrap when they become soft.
Make a small nest of glutinous rice dough.
Use a spoon to put the sesame filling
so that the glutinous rice balls will not be covered with black sesame.
Only use the left thumb to lightly press the filling
and seal with the right hand.
Avoid touching the sesame filling during the whole process.
Round the glutinous rice balls and the palms of both hands are fully opened and roll in this way,
and a round glutinous rice ball with no cracks will be formed.
Put a piece of plastic wrap on the tray and put the Tangyuan on it to prevent sticking to the bottom.
Pour hot water into the saucepan.
After the water is boiled, put in the glutinous rice balls ,
no need to cover with lid. Keep stirring to prevent the rice balls from sticking to the bottom.
When the rice balls start to float, they are almost cooked.
Take them out,
a bowl of sweet and delicious
glutinous rice ball with sesame filling is ready.
Take a bite and the fragrant black sesame filling will flow out like this,
soft and chewy, very delicious.
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You can leave a comment if you have any questions.
Please go to my channel “Lisa’s Kitchen” for more videos.
See you next time.