Recipe Ingredient
- Filling:
- 100g black sesame seeds
- 60g soft brown sugar
- 2 tbsp shortening
- Dough:
- 200g glutinous rice flour
- 2 tbsp rice flour
- 1 tbsp wheat starch (tang mein fun)
- 150ml hot water
- 100ml cold water
- 3cm piece old ginger, lightly smashed
- 175g rock sugar
- 2 litres water
- 4 screwpine leaves (pandan leaves), knotted
- Wash black sesame seeds well then drain in a colander.
Instructions
- Fry the sesame seeds in a wok without oil over moderate heat.
- Keep frying until the sesame seeds start to pop. Remove and cool on a plate.
- Put the toasted sesame seeds into a food processor. Whisk to blend for 10–20 seconds then add in sugar to combine.
- Add shortening to the blended sesame seeds and sugar. Mix well together until it becomes grainy in texture.
- Put glutinous rice flour, rice flour and wheat starch into a large mixing bowl. Add hot water and mix well with a wooden spoon.
- Gradually pour in cold water to mix. (Should the dough be too dry to handle, add a little more water.)
- Knead into a smooth dough.
- Pinch out small portions of dough, flatten them, then place a teaspoon of black sesame seeds filling onto each. Wrap the filling and roll into a nice round ball.
- Bring water to a quick rolling boil in a deep saucepan. Put in the glutinous rice balls and cook until they float.
- Remove with a perforated ladle and put them into a basin of cold water for 2–3 minutes.
- Put ginger, rock sugar, screwpine leaves and water in a pot to boil. Simmer for 8 – 10 minutes.
- To serve, put 6–7 balls of glutinous rice balls into a serving bowl. Add ginger syrup and serve immediately. The balls can also be served cold, if preferred.
