vegetable color powder purple sweet potato powder, pumpkin, carrot and spinach.
To make the black sesame filling
Toast black sesame in a pan or oven (detailed guide can be find here).
Add black sesame, powdered sugar, salt and peanuts into a blender. Blend well.
Add melted lard and water. Mix well. Then chill until hardened and then shape ½ tablespoon of the filling into round balls. Cover with plastic wrapper and chill in fridge again.
To make the dough
Stir warm water to sticky rice flour and then knead to form a smooth ball.
Shape to a long log and shape into 6 portions. Cover 4 portions with wet cloth.
Halve the remaining 2 portions and turn into 4 portions. Add vegetable color powder one by one and knead until the color is well mixed. Sprinkle water whenever necessary.
Mix the colored dough with the white dough roughly (to create the marbled surface). Take a 20g portion and then shape to a small ball, place the dough in and wrap well. Squeeze the ball in turn in two hands to make sure no cracks on surface. If you feel the dough is hard to handle, wet your hand before assembling. Slightly dust the ball with sticky rice flour for further storage. They can be frozen in air-tight bags.
Bring water to a boiling in a pot (the water should be at least 2 cm higher than the balls). Continue cooking for another 1-2 minutes after they float on surface.
Scoop out with the soup and serve with sugar, or sweet osmanthus or syrup.
Note 1: When shaping the bowl, we need to make the bottom thicker while the other parts uniform. If the bottom is too thin, the balls might break during the shaping process.Note 2: If you are not skilled at sealing balls, try to shape the filling into balls too. This will make the process easier.Note3: If you want the filling to have a liquid texture, increase lard in the filling.