5g white fungus, soaked, trimmed and cut into small florets
6 Chinese red dates, pitted
2 slices mature ginger
150g rock sugar
1.5 litres water
4 screwpine leaves, knotted
200g glutinous rice flour
1 tbsp wheat starch (tang mein fun)
100ml freshly boiled water
About 100ml cold water
Black sesame seed filling
100g black sesame seeds
55g soft brown sugar
TO make the syrup, combine water, ginger, rock sugar, screwpine leaves and white fungus in a deep pot. Bring to the boil then turn down the heat and simmer for 40 to 45 minutes. Halfway through, add the red dates.
To prepare the filling, rinse black sesame seeds in clean water. Drain and toast in a clean, dry wok over medium-low heat until the seeds start to pop. Turn off the heat and dish out to cool. Grind the black sesame seeds in a food processor until fine. Remove and combine with sugar and butter.
To prepare the dough, mix glutinous rice flour, wheat starch and boiling water. Mix well with a small rolling pin. Add enough cold water to mix to a soft dough.
Pinch off a small portion of dough, roll into a thin disk and wrap around ½ teaspoon of filling. Repeat with the rest of the dough.
Drop the balls of dough into a pot of boiling water. When they start to float, remove with a slotted spoon and immerse them in ice-cold water.
To serve, dish out a bowl of white fungus ginger syrup and add three or four glutinous rice balls. Serve immediately.