Black Sesame Glutinous Rice Balls in Ginger Syrup 薑汁黑芝麻湯圓

A classic Cantonese dessert featuring soft, chewy glutinous rice balls filled with a rich, aromatic black sesame paste, served in a warm, spicy ginger syrup. It's a comforting and warming treat, especially popular during colder months or festive occasions.

Nutrition (per serving)

Ingredients

• 100g roasted black sesame seeds
• 50g granulated sugar
• 30g lard (or unsalted butter/coconut oil)
• 200g glutinous rice flour
• 150ml warm water (for dough)
• 80g old ginger
• 80g brown sugar
• 1000ml water (for syrup)

Steps

1. Grind black sesame seeds until fine. Mix with granulated sugar and lard. Knead well until a thick paste forms. Divide into small portions and roll into small balls.
2. In a large bowl, gradually add warm water to glutinous rice flour. Knead until a smooth, pliable dough forms.
3. Flatten a small piece of dough into a disc. Place a black sesame filling ball in the center. Carefully seal the dough around the filling and roll into a smooth ball. Repeat for all filling and dough.
4. Peel and slice the old ginger. Bring water to a boil in a pot, then add ginger slices and brown sugar. Simmer until the sugar dissolves and the syrup is fragrant.
5. In a separate pot, bring a generous amount of water to a rolling boil. Carefully drop the glutinous rice balls into the boiling water. Cook until they float to the surface and expand slightly. Continue to cook for another 1-2 minutes to ensure they are thoroughly cooked.
6. Transfer the cooked glutinous rice balls into bowls of hot ginger syrup. Serve immediately.

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