• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

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.


  1. Fry the sesame seeds in a wok without oil over moderate heat.
  2. Keep frying until the sesame seeds start to pop. Remove and cool on a plate.
  3. Put the toasted sesame seeds into a food processor. Whisk to blend for 10–20 seconds then add in sugar to combine.
  4. Add shortening to the blended sesame seeds and sugar. Mix well together until it becomes grainy in texture.
  5. Put glutinous rice flour, rice flour and wheat starch into a large mixing bowl. Add hot water and mix well with a wooden spoon.
  6. Gradually pour in cold water to mix. (Should the dough be too dry to handle, add a little more water.)
  7. Knead into a smooth dough.
  8. 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.
  9. Bring water to a quick rolling boil in a deep saucepan. Put in the glutinous rice balls and cook until they float.
  10. Remove with a perforated ladle and put them into a basin of cold water for 2–3 minutes.
  11. Put ginger, rock sugar, screwpine leaves and water in a pot to boil. Simmer for 8 – 10 minutes.
  12. 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.

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