Black Sesame Mochi Balls in Ginger Sweet Soup薑汁湯圓伴黑芝麻
A comforting and aromatic dessert featuring chewy glutinous rice balls filled with rich black sesame paste, served in a warm, spicy ginger-infused sweet soup.
01Ingredients
- 50g toasted black sesame seeds
- 30g icing sugar
- 25g lard (or unsalted butter/vegetable shortening for vegetarian)
- 15ml hot water (for filling)
- 150g glutinous rice flour
- 120ml hot water (for dough)
- 30g tapioca flour (for dusting)
- 50g fresh ginger, sliced
- 50g rock sugar (or brown sugar)
- 500ml water (for soup)
Nutrition (per serving)286kcal
- Protein4.2g
- Carbs38.5g
- Fat12.8g
Fiber 2.1 gSodium 8 mg
02Steps
- Prepare the black sesame filling. Grind black sesame seeds until fine.
- Combine ground black sesame with icing sugar, lard, and hot water. Mix well until a thick paste forms. Chill to firm up, then divide into small portions and roll into balls.
- Prepare the glutinous rice dough. In a bowl, combine glutinous rice flour with hot water. Knead until a smooth, pliable dough forms.
- Take a small piece of dough, flatten it, place a black sesame filling ball in the center, and seal it to form a glutinous rice ball. Repeat until all filling is used. Dust with tapioca flour to prevent sticking.
- Prepare the ginger sweet soup. In a pot, combine sliced fresh ginger, rock sugar, and water. Bring to a boil, then simmer.
- In a separate large pot, bring plenty of water to a rolling boil. Carefully add the glutinous rice balls. Cook until they float to the surface and are plump.
- Using a slotted spoon, transfer the cooked glutinous rice balls directly into the simmering ginger sweet soup.
- Serve warm.
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