|400 g||glutinous rice flour|
|300 ml||water (hot)|
|50 ml||water (cold)|
|30 g||black sesame|
|25 g||confectioner's sugar|
|50 ml||maple syrup|
|rice flour for handling dough|
This medium-sweet, late harvest wine entices with its fruity and fascinating bouquet. The mixture of rose petal and clove creates a particularly long-lasting aroma.
Place the rice flour into a large bowl. First, whisk in the hot water. Then, add the cold water and mix well to combine. Using your hands, form dough into a ball. Cover and set aside.
In a grease-free pan, toast peanuts and black sesame until lightly roasted. Transfer to a food processor and finely grind. Then, place into a small bowl and add confectioner’s sugar and maple syrup. Mix until a sticky paste forms.
Place filling onto a cutting board and divide into four equal portions. Roll each portion into a small log and cut into hazelnut-sized pieces.
Lightly cover hands with rice flour. Take a small portion of the dough (approx. 1 tablespoon) and form a small dough round. Place filling in the center and wrap dough around to form a ball. Cover with rice flour.