Sweet Potato and Ginger Soup with Black Sesame Glutinous Rice Balls

Ingredients

Instructions

1. 1

   In a large pot, combine water (for soup), sliced ginger, and sweet potato chunks. Bring to a boil, then reduce heat and simmer until sweet potatoes are tender.

2. 2

   Stir in rock sugar until dissolved. Keep warm over low heat.

3. 3

   In a small bowl, mix ground black sesame seeds, sugar (for filling), and softened lard/butter (if using) until a thick paste forms. Divide into small portions (approx. 5g each) and roll into small balls.

4. 4

   In a mixing bowl, combine glutinous rice flour with water (for dough) gradually, kneading until a smooth, pliable dough forms.

5. 5

   Take a small piece of dough, flatten it into a disc, place a black sesame filling ball in the center, and carefully seal and roll into a smooth ball. Repeat with remaining dough and filling.

6. 6

   Bring a separate pot of water to a boil. Add the glutinous rice balls and cook until they float to the surface and are cooked through (about 2-3 minutes).

7. 7

   Ladle the sweet potato and ginger soup into serving bowls. Add the cooked black sesame glutinous rice balls to each bowl and serve hot.