Black Sesame Glutinous Rice Balls in Sweet Ginger Soup

8 ingredients

11 steps

What you need

80 g (1/2 cup) black sesame seeds
40 g (3 tbsp) lard, softened; or unsalted butter
40 g (3 tbsp) sugar, for the filling
200 g (1 1/3 cups) glutinous rice flour
140 ml (1/2 cup plus 1 tbsp) warm water, for the dough, plus a little extra if needed
600 ml (2 1/2 cups) water, for the syrup
50 g (2 oz) fresh ginger, peeled, sliced and lightly smashed
60 g (1/4 cup) brown sugar, for the syrup, or to taste

Restated from the original video

1
Toast the sesame seeds in a dry pan over medium-low heat until fragrant, 3-4 min. Let them cool.
2
Grind the toasted sesame seeds to a fine, sticky powder in a spice grinder or mortar.
3
Mix the ground sesame with the lard and the 40 g sugar into a thick paste. Chill it in the freezer for 20 min until firm.
4
Roll the chilled filling into about 20 small balls, about 8 g each. Return them to the freezer.
5
Combine the rice flour and 140 ml warm water in a bowl. Knead into a smooth, soft dough that does not stick to your hands, adding water a teaspoon at a time if it cracks.
6
Divide the dough into 20 equal pieces and roll each into a ball. Keep them under a damp cloth.
7
Flatten one dough ball into a disc and place a filling ball in the middle. Wrap the dough around it, pinch the seam shut and roll between your palms until smooth. Repeat with the rest.
8
In a pot, simmer the ginger, brown sugar and 600 ml water for 10-15 min to make a sweet ginger soup. Taste and add more sugar if wanted. Keep it warm.
9
Bring a separate large pot of water to a gentle boil. Drop in the balls and stir once so they do not stick.
10
Cook until they float, then 2-3 min more, about 6-8 min in total.
11
Lift the balls out with a slotted spoon, divide them among 4 bowls and ladle in the hot ginger liquid. Serve hot.

Imported from souperdiaries.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.