黑芝麻，花生湯圓, 兩種口味，簡單易做: Black sesame & peanut glutinous rice balls, two flavors, simple & easy to make.

[@LeiaMomsCooking]

如果喜歡請點贊，轉發，訂閱，評論！謝謝！

[@LeiaMomsCooking]

字幕： 花生炒熟，加入糖，打碎。 加入水和奶油，翻拌均勻，放入冷凍20分鐘。 黑芝麻同樣做法。 藍湯圓皮部分：160公克水裡加入蝶豆花，煮開 倒入糯米粉中，翻拌均勻，揉成團。 取1/4 出來，放入沸水中煮2分鐘。 放回麵團中，混合均勻。 拉扯，到細膩不斷。 白湯圓皮同樣做法。 花生餡和黑芝麻餡分成8克左右一個，放入速凍備用。 包包之前整形，揉圓。 藍白湯圓皮各分成18到19個。 包入黑芝麻餡，裹點糯米粉。 用模具做小花做裝飾。 保鮮膜隨時蓋好。 白湯圓同樣做法。 用點蔬果粉調色做花。 開水下鍋，全部漂浮，熟了撈出。

[@backyardgarden1]

super nice!

[@LeiaMomsCooking]

Thank you! Cheers!

[@LeiaMomsCooking]

Subtitle content: Fry the peanuts, add sugar and break them into pieces. Add water and butter, mix well, and freeze for 20 minutes. Do the same with black sesame seeds. Blue glutinous rice ball skin part: add butterfly pea flowers to 160 grams of water and bring to a boil Pour into the glutinous rice flour, stir evenly and knead into a ball. Take 1/4 out and put it into boiling water for 2 minutes. Add back into the dough and mix well. Pull until it becomes delicate. The same method is used for white glutinous rice balls. Divide the peanut filling and black sesame filling into about 8 grams each, and freeze them for later use. Shape and round before wrapping. Divide the blue and white glutinous rice dumpling skins into 18 to 19 pieces each. Wrap in black sesame filling and some glutinous rice flour. Use the mold to make small flowers for decoration. Cover with plastic wrap at all times. The same method is used for white glutinous rice balls. Use some fruit and vegetable powder to color the flowers. Put the pot under boiling water and let everything float. Remove when cooked.