Saturday, June 20, 2009
I was back in hometown for Father's Day. And see what I had prepared for my family. Yes, black sesame glutinous rice balls. It was not anything fancy but yet it took me more than one hour. This is going to be another post with many photos. Are you ready?
Wash, drain and toast the black sesame in a wok over medium heat until fragrant. Blend the toasted black sesame and then mix well with castor sugar. Do not ask me the exact amount for sugar. You could just put some in your mouth and start adjusting the sweetness. When you are satisfied with the sweetness, add in some shortening and mix well. Roll the mixture into small balls. Now you have the black sesame filling ready.
Sprinkle some glutinous rice on the black sesame balls and shake the plate until all the sesame balls are lightly coated. If this is not done, then you will easily contaminate the white glutinous skin with black sesame color. I learnt this tip from an astro programme.
Mix glutinous rice flour with warm water and knead into dough. Pinch off small portion of dough, roll to a ball shape and flatten the dough.
Take one black sesame ball and place on the flattened dough.
Wrap the black sesame ball with the dough.
Roll gently to form a perfect ball shape.
It should look something like this.
Cook the glutinous rice balls in a pot of boiling water until it floats to the surface. Serve with ginger syrup.