Black Sesame Tong Yuen (Glutinous Rice Balls)

Ginger Broth

4 cups of water

1 slab Taikoo Raw Slab Sugar 太古甘香蔗片糖

6 slices of ginger

Black Sesame Filling

1 cup (135g) hirak Roasted BlckSsm Sd 白菊印烘烤黑芝麻

6 tablespoons (84g) unsalted butter, melted

1/2 cup (60g) powdered sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

Dough

2 cups (260g) Erawan Glutinous Rice Flour 三象糯米粉

240ml boiling water

Ginger Broth

In a medium pot, combine water, raw slab sugar, and ginger. Bring to a boil and set aside.

Black Sesame Filling

1. In a food processor, combine sesame seeds, melted butter, powdered sugar, vanilla extract, and salt. Blitz until it reaches a medium-fine crumb.
2. Transfer the filling to the freezer for 15 minutes, until it firms up a little.
3. Divide the filling into 10-gram portions, about 2 teaspoons of filling per ball.
4. Roll the balls between the palm of your hands until smooth.
5. Once you’ve shaped all of the black sesame filling into balls, freeze them again for at least 30 minutes.

Dough

1. In a large bowl combine glutinous rice flour and boiling water.
2. Mix with a large spoon or chopsticks until it comes together.
3. With your hands, knead the dough for 1 – 2 min.
4. Divide into 15-gram portions, just over 2 teaspoons of dough.
5. You will have some excess dough, which is helpful for mending any holes in the dough balls.

Assembly

1. Remove the filling from the freezer.
2. Take a piece of dough and using your fingers, press the dough until it becomes a 2-inch round disc.
3. Place a piece of the filling into the centre and pinch seams shut and roll between palms of hands until smooth. Repeat with the remaining dough
4. In a large pot of boiling water, cook rice balls over medium heat until they float, about 5 minutes.
5. Serve the rice balls in warm ginger broth.