Glutinous rice balls

Method

1. 1 Roast black sesame seeds, then grind them into a fine powder and mix with sugar and pork fat to make the filling.
2. 2 Using pork fat in the filling is a traditional method, so the filling oozes out when bitten into.
3. 3 Chill the filling for 1 hour, then roll it into small balls and keep them chilled until ready to wrap.
4. 4 Knead the glutinous rice flour with warm water, then wrap the cold filling inside and roll into a sealed ball.
5. 5 The filling must be cold and firm to wrap properly; a soft filling will result in the dough not sealing and breaking apart when boiled.
6. 6 Boil the dumplings in gently simmering water until they float to the surface, then drop them into the ginger-rock sugar syrup.