Make Ahead

Glutinous Rice Balls with Black Sesame Filling

March  9, 2011
0 Ratings
  • Makes 16 balls
Author Notes

Chinese Lantern’s festival and Women’s Day is a gloomy reminder of how far my family is from me. So, as I sulk around the house, I decided to make myself feel better by making traditional gluttonous rice balls. Lantern festival is celebrated with family on the first full moon of the new lunar year, and these must-eat chewy delicious rice balls are a symbol of hope and luck in the coming year. I feel so much better as the sweet nutty sesame oozes out of these chewy bites. Yum.

*These balls can be frozen up to 1 month. —FrancesRen

What You'll Need
  • Filling
  • 6 tablespoons black sesame powder, toasted
  • 3 tablespoons lard or crisco
  • 3 tablespoons organic cane sugar
  • Dough
  • 1 cup glutinous rice powder
  • 1/2 cup water
  • extra glutinous rice powder for dusting
  1. Boil a pot of water, with 4 pieces of ginger.
  2. Meantime, cream the sugar and lard until mix well; mix in the black sesame powder.
  3. In another bowl, add glutinous rice powder with water, knead into soft dough.
  4. Take about 2 tbsp of the dough and bath it in the boiling water for 1 minute; incorporate the dough and knead until well-incorporated; roll it out into a long strip and evenly cut into 16 sections.
  5. Roll a section into a ball, press flat into the palm; in circular motion using thumbs and forefinger expand and press open the ends the circle. (the ends should be thinner then the middle); in the plam, cupping the dough, place 1/2 teaspoon of sesame mix into the middle, close it up and roll into a circle again, with palm. Dust with rice power and set aside.
  6. Repeat until done. (Can be frozen up to a month)
  7. In the boiling water, put 6 at once, and scoop the balls when they float up, about 2~3 minutes.
  8. To serve: Dissolve enough brown sugar to your liking into the reserved ginger boiling water. Pour a spoonful of water into each bowl with 3 sesame balls. Serve warm.

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