Sticky Rice Balls with Black Sesame Seed Filling

  • 01 of 10

    Grind the Black Sesame Seeds.

    Grinding the Black Sesame Seeds. D.Schmidt

    For This Recipe You Will Need:


     


    • 4 Tbsp. black sesame seeds (OR 1 package store-bought prepared black sesame seed paste)
    • 1/3 to 1/2 cup brown or white sugar
    • 1 tsp. salt
    • 1 cup of glutinous rice flour (also called 'sticky rice flour')
    • 1/2 can coconut milk
    • 1/2 cup dry roasted peanuts or cashews, crushed or ground

    If you can find black sesame seed paste at your local Asian food store, by all means use that. If not, it's quite easy to make. First, place black sesame seeds in a coffee grinder. (To remove...MORE residual coffee bean dust from your grinder, simply wipe with a clean, dry rag or towel). Grind for about 30 seconds, or until sesame seeds break down into a thick and glossy powder.


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  • 02 of 10

    Making the Black Sesame Seed Paste.

    Warmed Black Sesame Seed Paste should have the Consistency of Chocolate. D.Schmidt
    Place ground seeds in a sauce pan over medium to medium-low heat.
    Add 2 Tbsp. water, 1/2 tsp. salt, plus 1/3 cup brown or white sugar.
    Stir constantly until the sugar melts and a thick, black sauce forms - like melted chocolate in consistency - about 5-7 minutes. Remove from heat and do a taste-test for sugar, adding up to 1/4 cup more sugar if not sweet enough (white sugar is sweeter than brown, so you won't need to use as much).
    Tips: The black sesame seed paste needs to be quite sweet
    in...MORE order to balance out the savory glutinous rice dough that will surround it. Also, don't worry if the paste is a little granular - this is desirable.

    When you're happy with the sweetness of the paste, place it in the refrigerator to cool.


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  • 03 of 10

    Measure Flour.

    Measuring the Flour. D.Schmidt

    Measure 1 cup glutinous rice flour plus 1/2 tsp. salt into a mixing bowl, and stir to mix.


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  • 04 of 10

    Stir in the Coconut Milk to Form a Dough.

    Making the Dough.
    Add up to 1/2 can coconut milk and stir to form a stiff dough.

    You may need to add slightly more coconut milk, or more flour depending on how thin or thick your coconut milk is. The dough should be pliable - similar to play dough. It shouldn't stick to your hands too much (if it does, it requires a little more flour). If the dough doesn't stick together, it's too dry - add a little more coconut milk or water.


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  • 05 of 10

    Roll the Dough into Balls.

    Making the Balls. D.Schmidt

    Take a little of the dough in your hands and roll it between your palms until you've made a ball (like you did when you were a kid with play dough). Place the balls on a clean, dry surface.


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  • 06 of 10

    Fill with Black Sesame Seed Paste

    Adding the Filling. D.Schmidt

    Using your index finger, indent each of the balls. Remove the black sesame paste from the refrigerator - it should have thickened (almost like taffy in consistency). Spoon some of the paste into each ball (about 1/2 tsp). Leftover Tip: Any leftover paste can be used to make Black Sesame Dessert.


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  • 07 of 10

    Close the Dough over the Paste.

    Closing the Ball. D.Schmidt
    Take the first ball into your palm. Use your thumb and fingers to flatten out the sides, then close the dough over the paste. Now reshape the dough back into a ball, rolling it between your palms as you did before. Place the finished balls on a clean, dry plate.
    If you find the balls are sticking, you can lightly oil the plate.
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  • 08 of 10

    Boil the Sticky Rice Balls.

    Boiling the Sticky Rice Balls. D.Schmidt
    Drop the sticky rice balls into a pot of boiling water. At first they will drop to the bottom of the pot. Allow them to boil for 6-8 minutes, or until they begin to float in the water. Drain and set the sticky rice balls on a clean surface.
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  • 09 of 10

    Roll the Sticky Rice Balls in Crushed Nuts

    Rolling the Sticky Rice Balls in Nuts. D.Schmidt
    Spread 1/2 cup ground or crushed nuts on a plate or other surface. Roll the sticky rice balls in the nuts and set on a serving plate.
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  • 10 of 10

    Enjoy Your Sticky Rice Balls!

    Enjoying the Black Sesame Sticky Rice Balls!. D.Schmidt
    Serve the sticky rice balls warm or at room temperature. To store, cover the balls, but don't refrigerate, as this will harden the glutinous rice dough. Try to them eat up within 24 hours, or wrap them in plastic and store in the freezer. ENJOY!