芝麻湯圓Black Sesame Glutinous Rice Balls in Ginger Syrup

Prep 40 min·Cook 25 min·Rest 45 min

1. 1You're here
   Step 1.

   Toast the black sesame seeds in a dry pan over low heat, stirring, until fragrant and they start to pop. Cool completely.

   80 g Black sesame seeds

   5 min
2. 2
   Step 2.

   Grind the sesame with the sugar to a fine, slightly oily powder.

   80 g Black sesame seeds50 g Caster sugar

   Blend / purée

   Mum's tip媽媽小貼士

   Pulse in short bursts so it does not turn into a paste.
3. 3
   Step 3.

   Mix in the softened lard to a thick paste. Chill until firm.

   50 g Lard, softened80 g Black sesame seeds

   30 min
4. 4
   Step 4.

   Roll the firm filling into 20 small balls (about 8 g each) and chill again while you make the dough.

   80 g Black sesame seeds

   15 min
5. 5
   Step 5.

   Make the syrup: slice and bash the ginger, boil it in the syrup water for 15 minutes, then add the sugar and stir until dissolved. Keep warm.

   40 g Ginger1 l Water (for the syrup)80 g Brown slab sugar

   15 minBoil / blanch
6. 6
   Step 6.

   Put the glutinous rice flour in a bowl and add the warm water little by little, mixing, until it comes together.

   200 g Glutinous rice flour170 ml Warm water

   Dough making
7. 7
   Step 7.

   Pinch off a walnut-sized piece of dough, flatten it and boil until it floats. Knead it back into the rest of the dough.

   200 g Glutinous rice flour2 l Water (for boiling the balls)

   Dough makingBoil / blanch

   Mum's tip媽媽小貼士

   This cooked piece makes the dough smoother and stops it cracking when you wrap.
8. 8
   Step 8.

   Knead until smooth and as soft as an earlobe, adding a few drops of water if it cracks. Divide into 20 pieces.

   200 g Glutinous rice flour170 ml Warm water

   Dough making
9. 9
   Step 9.

   Press each piece into a small cup, put in a ball of filling, push the dough up around it and pinch closed. Roll smooth between your palms.

   200 g Glutinous rice flour80 g Black sesame seeds

   Simple wrapping
10. 10
    Step 10.

    Bring the boiling water to a rolling boil, drop in the balls and stir gently so they do not stick to the bottom.

    2 l Water (for boiling the balls)200 g Glutinous rice flour

    Boil / blanch
11. 11
    Step 11.

    When they float, add a splash of cold water and cook until they float again and look slightly puffed.

    200 g Glutinous rice flour

    6 minBoil / blanch
12. 12
    Step 12.

    Lift the balls into bowls and ladle the hot ginger syrup over.

    200 g Glutinous rice flour1 l Water (for the syrup)