Saute and grind black sesame and sunflower seeds. You can also use black sesame powder that is roasted.

Add melted butter, sugar and water, and mix well.

Pour into the container, put it in the freezer, and freeze for at least 2 hours.

After the filling is frozen and formed, cut into 12 pieces, rolled into balls and freeze for 10 minutes.

Put butterfly pea flower, rock sugar and water in a pot and boil.

After boiling until the colour develops, turn off the heat for later use.

Pour in boiling water into glutinous rice flour and mix well, then add in room temperature water and mix well with the remaining dry flour.

You need to add glutinous rice flour during the kneading process, otherwise it will be sticky.

Knead it until the surface is smooth and stretchable.

Cover with a wet cloth and rest for 30 minutes.

Divide the glutinous rice dough into 12 pieces, 15 grams each. Roll the rest into small balls.

Take out the fillings from the refrigerator and wrap them in glutinous rice dough.

Pour the glutinous rice balls after the water has boiled, and the cooked one will float to the surface.

Scoop the glutinous rice balls into a bowl, pour in blue flower soup, sprinkle a little osmanthus and a little lemon juice, enjoy it.