How to Make Black Sesame Gnocchi
Chinese traditional cuisine

How to Make Black Sesame Gnocchi

  一、About Black Sesame Gnocchi

  Difficulty: Normal

  taste: sweet

  Number of meals: 1-2

  Preparation time: 10 minutes

  Production time: 30 minutes-1 hour

  二、Black Sesame Gnocchi ingredients preparation

  Glutinous rice flour: 100g

  Black sesame: 40g

  White granulated sugar: 40g

  Lard: 20g

  Warm water: 85 ml

  三、Black Sesame Gnocchi production method

  Step 1. Put the black sesame seeds in the oven at 160 degrees and bake for 5 minutes until they are fragrant, then take them out and cool.

  

  Step 2. Pour into a blender and grind into black sesame powder.

  

  Step 3. Add sugar and lard to the black sesame powder, mix well, and refrigerate for more than one hour.

  

  Step 4. Take out, divide into equal parts, and knead into small balls.

  

  Step 5. Slowly pour warm water into the glutinous rice flour.

  

  Step 6. Mix and knead into a smooth dough for 10 minutes.

  

  Step 7. Knead the dough into long strips and divide them into small doses.

  

  Step 8. Take a small agent, knead it in the palm of your hand and pat it slightly, slowly pinch the dough thinly with your hands, put in the black sesame filling, close the mouth with your hand, and gently round it.

  

  Step 9. Boil water in the pot, add the raw glutinous rice balls, stir the glutinous rice balls along the side of the pot with a frying spoon to prevent sticking to the bottom of the pot. After the glutinous rice balls float on high heat, turn to low heat, cover the pot and cook. Add some cold water as soon as it opens, continue to cover and cook, add cold water three times, and cook until the glutinous rice balls become large and soft.

  How to Make Black Sesame Gnocchi

  Cooking precautions

  1. To make glutinous rice balls, either glutinous rice flour or glutinous rice balls can be used.

  2. The outer skin of the glutinous rice balls should not be too thick, otherwise, it will not be easy to cook, and the taste will not be good.

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