Black Sesame Mochi Balls in Ginger Sweet Soup 薑汁湯圓伴黑芝麻

A comforting and aromatic dessert featuring chewy glutinous rice balls filled with rich black sesame paste, served in a warm, spicy ginger-infused sweet soup.

Nutrition (per serving)

Ingredients

• 50g toasted black sesame seeds
• 30g icing sugar
• 25g lard (or unsalted butter/vegetable shortening for vegetarian)
• 15ml hot water (for filling)
• 150g glutinous rice flour
• 120ml hot water (for dough)
• 30g tapioca flour (for dusting)
• 50g fresh ginger, sliced
• 50g rock sugar (or brown sugar)
• 500ml water (for soup)

Steps

1. Prepare the black sesame filling. Grind black sesame seeds until fine.
2. Combine ground black sesame with icing sugar, lard, and hot water. Mix well until a thick paste forms. Chill to firm up, then divide into small portions and roll into balls.
3. Prepare the glutinous rice dough. In a bowl, combine glutinous rice flour with hot water. Knead until a smooth, pliable dough forms.
4. Take a small piece of dough, flatten it, place a black sesame filling ball in the center, and seal it to form a glutinous rice ball. Repeat until all filling is used. Dust with tapioca flour to prevent sticking.
5. Prepare the ginger sweet soup. In a pot, combine sliced fresh ginger, rock sugar, and water. Bring to a boil, then simmer.
6. In a separate large pot, bring plenty of water to a rolling boil. Carefully add the glutinous rice balls. Cook until they float to the surface and are plump.
7. Using a slotted spoon, transfer the cooked glutinous rice balls directly into the simmering ginger sweet soup.
8. Serve warm.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce