Black Sesame Glutinous Rice Dumplings in Osmanthus Ginger Syrup桂花薑汁黑芝麻湯圓
Chewy glutinous rice dumplings filled with rich black sesame paste, served in a warm, fragrant ginger syrup infused with osmanthus flowers. A comforting and aromatic dessert.
01Ingredients
- 50g roasted black sesame seeds
- 30g granulated sugar (for filling)
- 20g lard or vegetable oil (for filling)
- 1 tbsp water (for filling)
- 150g glutinous rice flour
- 130ml warm water (for dough)
- 80g fresh ginger
- 60g rock sugar
- 1 tsp dried osmanthus flowers
- 700ml water (for syrup)
Nutrition (per serving)285kcal
- Protein4.2g
- Carbs38.5g
- Fat12.8g
Fiber 2.1 gSodium 8 mg
02Steps
- Grind the roasted black sesame seeds and granulated sugar into a fine powder. Add lard or vegetable oil and water, then mix well to form a thick paste. Chill for 30 minutes until firm.
- Divide the chilled black sesame paste into small, equal portions and roll them into small balls.
- In a large bowl, combine glutinous rice flour with warm water. Knead until a smooth, pliable dough is formed.
- Take a small portion of glutinous rice dough, flatten it into a disc. Place one black sesame ball in the center, then carefully seal and roll into a smooth dumpling. Repeat for all fillings.
- Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface and swell slightly, then continue cooking for another 2-3 minutes. Remove and set aside.
- Peel and slice the fresh ginger. In a separate pot, combine sliced ginger, rock sugar, and water. Bring to a boil, then simmer for 10-15 minutes until the sugar dissolves and the ginger flavor is infused.
- Stir in the dried osmanthus flowers into the ginger syrup.
- Place the cooked glutinous rice dumplings into serving bowls. Ladle the hot osmanthus ginger syrup over them and serve immediately.
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