Black Sesame Rice Balls

Black Sesame Rice Balls Recipe

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About Black Sesame Rice Balls Recipe:

Sweet, nutty black sesame filling enrobed by a soft, chewy, mochi-like dough, steeped in warming ginger tea...this is the ultimate comforting dessert.An important and auspicious recipe to make during the Lantern Festival is Tang Yuan (汤圆), or Yuan Xiao (元宵). It’s a food that symbolizes harmony and reunion.

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  • 40 mins
  • 13 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Black Sesame Rice Balls Recipe

  • As required Black Sesame Filling
  • 130 gram black sesame seeds
  • 1 pinch white sesame seeds
  • 40 gram palm sugar
  • 3 tablespoon 4 coconut oil or butter
  • 1/4 teaspoon Scant salt
  • As required Ginger Tea
  • 100 gram ginger
  • 6 cup Water
  • 4 As required About –6 Tbsp brown sugar
  • As required Dough
  • 175 gram glutinous rice flour
  • 150-175 milliliter Water
Nutrition
  • 69g Fat(20.38%)
  • 43g Protein(12.79%)
  • 187g Carbs(54.89%)
  • 36g Fiber(10.73%)
  • Other(1.21%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Black Sesame Rice Balls Recipe

STEP 01

Make the filling if exploitation raw benne seeds, roast them 1st by adding a pinch of white benne seeds in with the black, then stir them over medium-low heat in a very dry pan or saute pan till the white seeds flip golden.

STEP 02

Remove from heat and forthwith unfold them out onto an outsized plate to chill them down. If you don’t have white benne seeds, see above.

STEP 03

Grind the benne seeds in a very grinder for 5-7 seconds till fine. The seeds ought to begin to stay in touch to an all-time low of the grinder, however still powdery and not nonetheless oily.

STEP 04

In a little pot, soften three tbsp vegetable oil or butter with sugar and salt over low heat. Once the sugar is unfrozen, put off the warmth and add the bottom benne and blend well.

STEP 05

The mixture ought to along|close|move} into a paste that holds together. If it

STEP 06

S too fluid and you don’t assume you

STEP 07

Ll be able to build balls out of them later, grind some additional benne seeds and add them to soak up the liquid.

STEP 08

If it

STEP 09

S too dry and breakable and isn’t holding along, add additional oil or butter. Transfer the combo into a bowl and let cool to temperature.

STEP 10

Make the dough add mucilaginous rice flour into a bowl. Add a bit splash of the water and blend it in together with your hand. Then add a splash of additional water, and still combine it in, very little} by little, till a soft and sleek dough forms.

STEP 11

The dough is nice once it not sticks to the bowl, and it doesn’t continue your hands. It ought to be simply pliable like play-dough however ought to retain its form and doesn’t droop once left alone.

STEP 12

Be terribly careful to not add an excessive amount of water because it will go from dough to puddle with simply a little bit an excessive amount of water. Thus once you’re shut, add simply a little little bit of water at a time. Cowl and rest the dough for a minimum of fifteen minutes.

STEP 13

Wrap the dumplings oil the palms of your hands. Pinch off 12g- 13g of dough, then roll it into a ball.

STEP 14

Make the ginger tea whereas the filling is cooling, this can be an honest time to form the ginger tea. Slice the ginger into rounds then pound it in a very mortar and pestle till broken and confusion.

STEP 15

Simmer the ginger in water for 20-30 minutes. When done, style the tea for spiciness. If it

STEP 16

S too spicy add additional water to dilute, if not enough, you

STEP 17

Ll be able to add additional ginger and let it simmer some additional till you’re pleased with the warmth level.

STEP 18

Strain the tea then add dark refined sugar to style. This tea can keep for a minimum of per week within the icebox.

STEP 19

Bring a pot of water to a boil. Add the benne balls to the water, then bring it back to a simmer (not a full of life boil) and allow them to cook for five minutes. The balls ought to be floating by the time they’re done.

STEP 20

When able to serve, place 2-3 benne balls into serving bowls. Ladle some hot ginger tea on high and revel in it.