Glutinous Rice Balls With Black Sesame Filling

  1. Boil a pot of water, with 4 pieces of ginger.
  2. Meantime, cream the sugar and lard until mix well; mix in the black sesame powder.
  3. In another bowl, add glutinous rice powder with water, knead into soft dough.
  4. Take about 2 tbsp of the dough and bath it in the boiling water for 1 minute; incorporate the dough and knead until well-incorporated; roll it out into a long strip and evenly cut into 16 sections.
  5. Roll a section into a ball, press flat into the palm; in circular motion using thumbs and forefinger expand and press open the ends the circle. (the ends should be thinner then the middle); in the plam, cupping the dough, place 1/2 teaspoon of sesame mix into the middle, close it up and roll into a circle again, with palm. Dust with rice power and set aside.
  6. Repeat until done. (Can be frozen up to a month)
  7. In the boiling water, put 6 at once, and scoop the balls when they float up, about 2~3 minutes.
  8. To serve: Dissolve enough brown sugar to your liking into the reserved ginger boiling water. Pour a spoonful of water into each bowl with 3 sesame balls. Serve warm.

filling, black sesame powder, lard, cane sugar, dough, rice powder, water, extra glutinous rice powder for dusting

Taken from food52.com/recipes/10169-glutinous-rice-balls-with-black-sesame-filling (may not work)

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