These pearl-like dumplings, literally translated as soup balls (glutinous rice balls), are a traditional dessert that I grew up eating. They are usually served with a syrup-based broth and their sweet gooey centres are hidden by a soft chewy shell.
200g glutinous rice flour
½ cup black sesame mix
1½ tbsp sugar
a few slices of ginger
2 tbsp of brown sugar
This should make up 15 to 20 balls, depending on how large you make them.
The first step is to mix the black sesame with the sugar and a little water. Mix until a dry playdoh-like consistency is formed. The black sesame can be purchased in most Asian grocery stores. Roll the sesame mixture into balls, roughly the size of a small marble (you may want to use rubber gloves for this as the mixture is sticky).
Next mix the rice flour with water to form a dough. Unfortunately there were no instructions on the packet as to how much water, but the resulting consistency should be smooth and not too wet (start with a couple of tablespoons full of water and go from there).
Separate the dough into equal portions, roughly the size of large marbles. For each portion, squash out the dough to about a 5mm thickness (too thin and they may break during cooking) and place a black sesame ball in the middle. Then wrap the sesame ball with the dough and roll between your hands to form a ball shape and seal it.
Boil 2-3 cups of water and add in the slices of ginger (a couple of thin slices will suffice). Add in the brown sugar and then gently place the dough balls of encased sesame filling into the sweet broth. The balls will take roughly 3-5 minutes to cook (depending on the size).
Presto! Ladle the little beauties into bowls, along with some of the syrupy broth and enjoy.
If black sesame isn’t your thing, then you can try other fillings like chocolate, crushed peanut or red bean for some variety.