Black Sesame Mochi Balls in Ginger Sweet Soup

Ingredients

Instructions

1. 1

   Prepare the black sesame filling. Grind black sesame seeds until fine.

2. 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. 3

   Prepare the glutinous rice dough. In a bowl, combine glutinous rice flour with hot water. Knead until a smooth, pliable dough forms.

4. 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. 5

   Prepare the ginger sweet soup. In a pot, combine sliced fresh ginger, rock sugar, and water. Bring to a boil, then simmer.

6. 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. 7

   Using a slotted spoon, transfer the cooked glutinous rice balls directly into the simmering ginger sweet soup.

8. 8

   Serve warm.