BLACK SESAME GLUTINOUS RICE BALLS RECIPES

Steps:

• Start by boiling ginger syrup. First, peel the skin off the old Fresh Ginger (150 gram).
• Then, cut the ginger into thick pieces and lightly bruised them to release their aromatic flavour.
• Bring a pot of Water (5 cup) a boil.
• Add the crushed ginger and knotted screw pine leaves. Bring the water to a boil again.
• Cover and reduce heat to a simmer for about 10 to 15 minutes to allow the aroma of ginger and screw pine leaves to infuse into the water.
• Then add in Granulated Sugar (1/4 cup) and sweet Dried Osmanthus Flowers (1 teaspoon). Boil for another 5 minutes over medium heat.
• Then lower heat to a simmer and boil till the liquid has reduced a little, another 10 minutes. And we're done!
• Remove the crushed ginger and screw pine leaves from the ginger infused syrup and set aside while we prepare the black sesame filling.
• While waiting for the ginger soup to simmer, prepare the glutinous rice ball filling. Lightly toast Black Sesame Seeds (1/4 cup) over medium heat for 2 to 3 minutes till aromatic.
• Then coarsely grind the toasted black sesame seeds.
• Transfer the ground sesame to a bowl. Add in Granulated Sugar (1 cup) and Coconut Oil (1/4 cup).
• Stir to mix well and form into a paste. Set aside to chill in refrigerator while we prepare the glutinous rice dough.
• In a mixing bowl, add hot boiling water into Sweet Glutinous Rice Flour (250 gram) to half cook it.
• Using a spoon or spatula, stir to mix well. Adding Water (1/2 cup) the rice balls chewy.
• Then, add some Water (1/2 cup) into the dough. Water should be added a little at a time, depending on the consistency of the dough.
• Knead until you begin to see a nice looking dough and the dough should not stick to your hand or mixing bowl.
• When the dough is ready, we can now make rice balls. First, divide the dough into two halves for easier to work with.
• Take one half and roll into a log and cut into pieces, 20g each.
• Using our palms, roll each piece of dough into a ball. Repeat the same with the other half of the dough.
• Cover the glutinous rice balls with a tea towel to prevent them from drying.
• Take a piece of the dough ball and flatten. Then place 1 teaspoon of sesame paste filling in the middle.
• Wrap the dough around the filling and roll into a smooth ball. Repeat the same with the rest of the dough balls. And we have made glutinous rice balls with black sesame filling!
• To cook the glutinous rice balls, first boil a pot of water. Then put in the glutinous rice balls. Be sure not to overcrowd the pot. Stir occasionally to prevent sticking.
• Let them cook for 3 to 5 minutes. When cooked, the glutinous rice balls will float onto the surface of the water.
• Sieve out all the cooked glutinous rice balls and place them into a bowl of cold water for about 1 minute. This process will make the rice balls more chewy.
• Then place the glutinous rice balls into the pot of ginger syrup prepared earlier. And we're done!
• Black sesame glutinous rice balls can be served hot or cold with the aromatic ginger syrup. So Enjoy!

Steps:

• Start by boiling ginger syrup. First, peel the skin off the old Fresh Ginger (150 gram).
• Then, cut the ginger into thick pieces and lightly bruised them to release their aromatic flavour.
• Bring a pot of Water (5 cup) a boil.
• Add the crushed ginger and knotted screw pine leaves. Bring the water to a boil again.
• Cover and reduce heat to a simmer for about 10 to 15 minutes to allow the aroma of ginger and screw pine leaves to infuse into the water.
• Then add in Granulated Sugar (1/4 cup) and sweet Dried Osmanthus Flowers (1 teaspoon). Boil for another 5 minutes over medium heat.
• Then lower heat to a simmer and boil till the liquid has reduced a little, another 10 minutes. And we're done!
• Remove the crushed ginger and screw pine leaves from the ginger infused syrup and set aside while we prepare the black sesame filling.
• While waiting for the ginger soup to simmer, prepare the glutinous rice ball filling. Lightly toast Black Sesame Seeds (1/4 cup) over medium heat for 2 to 3 minutes till aromatic.
• Then coarsely grind the toasted black sesame seeds.
• Transfer the ground sesame to a bowl. Add in Granulated Sugar (1 cup) and Coconut Oil (1/4 cup).
• Stir to mix well and form into a paste. Set aside to chill in refrigerator while we prepare the glutinous rice dough.
• In a mixing bowl, add hot boiling water into Sweet Glutinous Rice Flour (250 gram) to half cook it.
• Using a spoon or spatula, stir to mix well. Adding Water (1/2 cup) the rice balls chewy.
• Then, add some Water (1/2 cup) into the dough. Water should be added a little at a time, depending on the consistency of the dough.
• Knead until you begin to see a nice looking dough and the dough should not stick to your hand or mixing bowl.
• When the dough is ready, we can now make rice balls. First, divide the dough into two halves for easier to work with.
• Take one half and roll into a log and cut into pieces, 20g each.
• Using our palms, roll each piece of dough into a ball. Repeat the same with the other half of the dough.
• Cover the glutinous rice balls with a tea towel to prevent them from drying.
• Take a piece of the dough ball and flatten. Then place 1 teaspoon of sesame paste filling in the middle.
• Wrap the dough around the filling and roll into a smooth ball. Repeat the same with the rest of the dough balls. And we have made glutinous rice balls with black sesame filling!
• To cook the glutinous rice balls, first boil a pot of water. Then put in the glutinous rice balls. Be sure not to overcrowd the pot. Stir occasionally to prevent sticking.
• Let them cook for 3 to 5 minutes. When cooked, the glutinous rice balls will float onto the surface of the water.
• Sieve out all the cooked glutinous rice balls and place them into a bowl of cold water for about 1 minute. This process will make the rice balls more chewy.
• Then place the glutinous rice balls into the pot of ginger syrup prepared earlier. And we're done!
• Black sesame glutinous rice balls can be served hot or cold with the aromatic ginger syrup. So Enjoy!