Ingredients 原料：

　　4 1/2 cups (500 g) sticky rice flour 500克江米面

　　butter 7 oz (200 g) 200克黄油

　　black sesame powder 7 oz (200 g) 200克黑芝麻粉

　　sugar 8 oz (250 g) 250克白糖

　　1 tsp wine 一茶匙酒

　　Methods 做法：

　　1. Mix the butter with sesame powder, sugar and wine together. You need to heat a little bit. Make small balls about 0.3-0.4 oz (10 g) each.

　　将黄油、黑芝麻粉、白糖和酒混合，加热一会，搓成10克左右的小团。

　　2. Take 1/2 cup of sticky rice flour. Add water into the flour and make a flatten dough. Cook it in boiled water and take out until done. Let it cool down. Then put it in the rest of the sticky rice flour. Add water and knead until the dough is smooth.

　　取约100克江米面，加水和成面团，放在开水中煮熟。晾凉后加入到剩余的糯米面中，揉捏到平滑。

　　3. Make the dough into small pieces about 0.3-0.4 oz (10 g) each. Make it like a ball using hands first and then make a hole in the ball like a snail. Put the sesame ball into it and close it up.

　　将面团分成10克左右的小团，用手搓成球形，再在中间刺出一个蜗形，再把之前做好的芝麻馅填充进去。

　　4. Cook them in boiled water. Make sure to keep stirring in one direction while cooking. When they float on the water, continue to boil for about one minute using less heat.

　　在开水中煮熟，在煮的过程中要始终顺着一个方向搅拌，汤圆全部浮起在水面后小火再煮一分钟，即可。