Skip to main content

黑芝麻汤圆 Black Sesame Filled Glutinous Rice Balls

black sesame tang yuan

Ingredients:
*8 oz. glutinous rice (sticky rice) flour
*180 ml water (3/4 cup water)
*1/4 cup black sesame seeds
*1/4 cup sugar
*1/2 stick unsalted butter (1/4 cup or 4 tablespoons)

Ginger Syrup (姜茶):
*5 cups water (reduced to 4 cups after boiling)
*1 cup sugar
*4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver)
*1/2 teaspoon sweet osmanthus (optional)
*2 screwpine leaves or pandan leaves (tie them into a knot, optional)

Methods:
01.Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.

02.Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more butter. Dish out and let cool in the fridge. (This will make the filling easier.)

03In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.

04.Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into the water and boil for 10-15 minutes with medium heat. Add sugar and sweet osmanthus and boil for another 5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.

05.Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a bowl immediately.

Cook’s Notes:
01. Traditionally, black sesame paste is made with–yes, you guess it right–pork lard. Pork lard makes the black sesame paste extra silky, smooth, and richer in flavor. Feel free to use lard as you wish, but I chose butter as a substitute.
02. Don’t be too greedy with the black sesame paste. Use moderate amount for your dumplings or else the dumplings might “burst” when you roll them into balls. They might also “burst” during boiling.
03. You want to boil the dumplings separately so the ginger syrup doesn’t get cloudy. In case some of your black sesame dumplings burst, you will not ruin the ginger syrup.
04. If you wish to have the black sesame dumplings without the ginger syrup, just boil them in the hot boiling water and serve your dumplings with that hot water. Eat only the dumplings, but not the hot water.
Labels:

Comments

Post a Comment

Popular posts from this blog

Canneloni Gratin

Ingredients:(Serving for 4 person) * 1 onion 1 carrot half bunch parsley * 50g butter * 200g ground beef * 2 cans luncheon meat * salt, ground black pepper * 400g tomato * 2 tbsp spicy ketchup * 12 lasagna sheets * 150g grated Parmesan cheese Methods: 01. Wash, peel and grate the onion and the carrot. Chop the parsley. Shallow fry them on butter for 2-3 minutes, then add the beef and the luncheon meat cut to small cubes. Fry together for 10 minutes and season with salt and pepper in the meantime. 02. Cut the stalks of tomatoes, purée the tomatoes in a blender and strain though a sieve into a pot. Add the ketchup, cook for 10 minutes during while it slightly thickens. Cook the pasta in lightly salted water, strain and drain well. Stuff each piece of pasta with the meat paste and roll it firmly – this results in a shape resembling cannelloni. 03. Pour the tomato sauce in a casserole and place the stuffed pasta rolls next to each other with the folded side down. Sprinkle cheese on top and...
Post a Comment
Read more

Kung Pao Chicken

Ingredients: *2 boneless chicken breasts, about 6 ounces each Marinade: *1 tablespoon soy sauce *1 teaspoon Chinese rice wine or dry sherry *2 teaspoons cold water *2 teaspoons cornstarch Sauce: *1 tablespoon dark soy sauce *2 teaspoons light soy sauce *1 tablespoon black or red rice vinegar, or red wine vinegar *1 tablespoon chicken broth or water *3 teaspoons granulated sugar *1/2 tsp salt *a few drops sesame oil *1 tsp cornstarch Other: *6 to 8 small dried red chili peppers, or as desired *2 garlic cloves, *1/2 cup skinless, unsalted peanuts *3 - 4 cups oil for deep-frying and stir-frying Methods: 01.Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes. 02.In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last. 03.Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic. 04.Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Ca...
Post a Comment
Read more

Kuih Kosui

Ingredients： 100g palm sugar, roughly chopped 100ml water 60g white sugar 5 tbs rice flour 2 tbs topioca flour 1/2 tsp alkali water 50g grated young coconut 1/4 tsp salt Methods: 01.Place palm sugar and water in a small pan over medium heat. Simmer until sugar dissolves then add the white sugar. Stir until dissolved. Strain into a measuring jug and add enough room temperature water to yield a final quantity of 500 ml (2 cups) liquids. 02. Combine the rice flour and tapioca flour together and pour in the cooled sugar syrup and alkali water to form a batter. Strain. 03. Gently heat mixture in a double boiler until it just begins to thicken. Immediately remove pan from the heat. 04. Either pour batter into a shallow 16cm tray or pour from a jug into small Chinese wine cups, filling them 3/4 full. Steam 40 minutes for the large cake or 12 to 15 minutes, over low to medium heat , for the little cups. 05. Season the grated coconut with salt. Set aside. 06. Allow cakes to cool completely. Pla...
Post a Comment
Read more