Yuhua Stone Tangyuan

Method

1. 01

   Step 1

   Weigh each ingredient separately.

   

2. 02

   Step 2

   Put roasted black sesame seeds into a high-speed blender

   

3. 03

   Step 3

   grind into powder

   

4. 04

   Step 4

   Add white sugar to black sesame powder

   

5. 05

   Step 5

   Add milk

   

6. 06

   Step 6

   Add the melted butter

   

7. 07

   Step 7

   Stir into a paste and freeze for 2 hours.

   

8. 08

   Step 8

   Take them out, roll them into small balls, and put them back in the refrigerator for later use.

   

9. 09

   Step 9

   Place the ingredients for the white dough and cocoa dough in two separate bowls, and pour in boiling water and cold water respectively.

   

10. 10

    Step 10

    Knead into a dough, cover with plastic wrap and let rest for 5 minutes.

    

11. 11

    Step 11

    I rolled the white dough and cocoa dough into long strips separately (I only used half of the white dough to make Yuhuashi Tangyuan, and the other half to make white Tangyuan).

    

12. 12

    Step 12

    Two long strips intertwined

    

13. 13

    Step 13

    Cut into small pieces

    

14. 14

    Step 14

    Flatten by hand

    

15. 15

    Step 15

    Add black sesame filling

    

16. 16

    Step 16

    Wrap the filling with the bottom of the dough, gently push the dough with your hands until it completely covers the filling, and then gently knead it between your palms to make the glutinous rice ball round.

    

17. 17

    Step 17

    Wrap them all up and roll them in some glutinous rice flour to prevent them from sticking.

    

18. 18

    Step 18

    Bring water to a boil in a pot, add the glutinous rice balls, and cook until they float to the surface. Cook for another minute, then remove them from the pot.

    

19. 19

    Step 19

    Isn't it beautiful?