Preparation

• step 1

  Put and shake 100g raw black sesame seeds in a baking tray and bake them in the oven at 12min/180℃

• step 2

  Put 100g cooked black sesame and 100g powdered sugar in the mixing bowl

• step 3

  Put on the measuring cup, and grind the ingredients into powder at 15sec/REV10

• step 4

  Scrape the ingredients to the bottom of the mixing bowl with a scraper and add 100g lard oil

• step 5

  Put on the measuring cup, and mix the ingredients at 30sec/BREV3.5

• step 6

  Take out the mixed black sesame stuffing, refrigerate it in a refrigerator for 2hr, and meanwhile clean the main pan

• step 7

  Pour 160g water into the mixing bowl, put on the measuring cup, and heat the water at 3min/90℃/BREV1

• step 8

  Add 200g sticky rice flour

• step 9

  Put on the measuring cup, mix the ingredients at 30sec/REV6, and scrape the ingredients to the bottom of the mixing bowl with a scraper

• step 10

  Mix the ingredients at 30sec/REV5 again

• step 11

  Take out and put the dough onto the surface of a table and knead it with your hands to smoothen its surface

• step 12

  Cut the dough into 18g equal dough parts, roll each into a dough sphere, and cover them with plastic wrap

• step 13

  Take out the solidified black sesame lard stuffing from the refrigerator and divide it into equal sesame balls weighing 8g each

• step 14

  Make the dough and stuffing into sweet dumplings

• step 15

  Cook the sweet dumplings in water or refrigerate them in a refrigerator