湯圓食譜： 湯圓約45顆 湯圓皮： 15克/每個 糯米粉400克 室溫水300克 豬油6克 （或食用油） 皮麵團揉出團後取70克，滾水煮3分鐘後，晾涼後搓入麵團。 餡料： 黑芝麻餡（約10克*23粒） 黑芝麻120克 花生20克 白糖50克 豬油40克 蜂蜜20克 花生餡料（約10克*22粒） 花生140克 白糖50克 蜂蜜15克 豬油30克 製作過程中注意密封避免皮乾後、開裂 冷凍湯圓過程中也密封，避免皮乾裂 水開下湯圓，用勺背輕輕攪動防止沾底，小火煮到湯圓漂起，1～2分鐘皮稍透明即可撈出。 Glutinous Rice Balls Recipe： About 45 dumplings Sticky rice dumpling wrapper: 15g/each 400g sticky rice flour 300g room temperature water 6 grams of lard (or cooking oil) After kneading the dough into a ball, take 70 grams, boil it in boiling water for 3 minutes, let it cool, and then rub it into the dough. Filling: Black sesame filling (about 10g*23 pieces) 120g black sesame seeds 20g peanuts 50g white sugar 40g lard 20g honey Peanut filling (about 10g*22 pieces) 140g peanuts 50g white sugar 15g honey 30g lard Pay attention to sealing during the production process to avoid the skin from drying out and cracking The glutinous rice balls are also sealed during freezing to prevent the skin from drying out. Put the glutinous rice balls into the boiling water, stir gently with the back of a spoon to prevent them from sticking to the bottom. Cook on low heat until the glutinous rice balls float up. Remove from the water after 1 to 2 minutes when the skin becomes slightly transparent.