Photograph of the finished Glutinous rice balls

China · Viên nếp nhân vừng nước gừng

Glutinous rice balls

50 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 720 g
  • Photograph of Black sesame Black sesame 360 g
  • Photograph of Sugar Sugar 320 g
  • Photograph of Pork fat Pork fat 200 g
  • Photograph of Ginger Ginger 140 g
  • Photograph of Rock sugar Rock sugar 280 g
  • Photograph of Salt Salt 4 g
  • Photograph of Small tapioca pearls Small tapioca pearls 80 g

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.
Start cooking