Black Sesame Glutinous Rice Balls in Ginger Syrup薑汁黑芝麻湯圓
A classic Cantonese dessert featuring soft, chewy glutinous rice balls filled with a rich, aromatic black sesame paste, served in a warm, spicy ginger syrup. It's a comforting and warming treat, especially popular during colder months or festive occasions.
01Ingredients
- 100g roasted black sesame seeds
- 50g granulated sugar
- 30g lard (or unsalted butter/coconut oil)
- 200g glutinous rice flour
- 150ml warm water (for dough)
- 80g old ginger
- 80g brown sugar
- 1000ml water (for syrup)
Nutrition (per serving)398kcal
- Protein7.2g
- Carbs48.1g
- Fat18.9g
Fiber 3.2 gSodium 18 mg
02Steps
- Grind black sesame seeds until fine. Mix with granulated sugar and lard. Knead well until a thick paste forms. Divide into small portions and roll into small balls.
- In a large bowl, gradually add warm water to glutinous rice flour. Knead until a smooth, pliable dough forms.
- Flatten a small piece of dough into a disc. Place a black sesame filling ball in the center. Carefully seal the dough around the filling and roll into a smooth ball. Repeat for all filling and dough.
- Peel and slice the old ginger. Bring water to a boil in a pot, then add ginger slices and brown sugar. Simmer until the sugar dissolves and the syrup is fragrant.
- In a separate pot, bring a generous amount of water to a rolling boil. Carefully drop the glutinous rice balls into the boiling water. Cook until they float to the surface and expand slightly. Continue to cook for another 1-2 minutes to ensure they are thoroughly cooked.
- Transfer the cooked glutinous rice balls into bowls of hot ginger syrup. Serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.