Glutinous rice Baba method

1. Glutinous rice flour and warm water are kneaded into dough for later use. Take a jar and fill it with half water. After the water is boiled, take the dough the size of a palm at a time, knead it into a ball like a glutinous rice ball, then flatten it, dig a hole in the middle like a doughnut, and cook it in boiling water. The remaining dough is cooked in boiling water according to the same steps.

2. When the dough is boiled in boiling water 10- 15 minutes, it will float, and after cooking for a while, it can be picked up and put into a deep pot; Take a wooden stick and pound the cooked dough into a sticky, particle-free jiaozi while it is hot (this is really manual work, but it is important to insist that the jiaozi made by hand tastes better).

3. Stir-fried peanuts and black sesame seeds are pounded into powder with wooden sticks. First, put a proper amount of young sugar in the dip pan, and add a proper amount of chopped flowers and sesame seeds according to your own hobbies and mix well.

4. Pick up a proper amount of jiaozi with chopsticks, and stroke the chopsticks up and down against the dip tray to make jiaozi fall into the dip juice, which can be eaten after being evenly smeared.

Eat it while it is hot, and it is best when the sugar doesn't melt. That sesame smell, that peanut smell, can't stop at all, haha.