⅓cupblack sesame paste(obtained from ingredient above)
To Make Ginger Soup:
100ggingerpeeled, bashed lightly
4pandan leavestied into knots (optional)
75grock sugaror more, to taste
½tsposmanthusplus extra for garnishing
To Make Dough:
225gglutinous rice flourplus extra, as required
180mlwaterplus extra, as required
To Make Black Sesame Filling:
Toast sesame seeds in a wok or skillet over low heat, until fragrant and smoky, about 9 minutes. (Tip: Throw some white sesame seeds into the mix, so that when these turn a toasty brown, you'll know the entire batch is toasted through). Remove and let cool for 10 minutes.
In a blender, grind or pulverise the toasted seeds till it resembles a rough paste. The paste will become clumpy as the oils are released.
Take 1/3 cup of this paste and blend with butter, sugar and salt till a smoother, thick paste is obtained. Take 1/2 teaspoon portions, shape into small balls and place on a tray or plate. Cover with cling wrap and let chill in the refrigerator until required. Meanwhile, prepare the ginger soup. (Note: If you would like bigger balls, the fillings can be made a little larger).
To Make Ginger Soup:
Fill a pot with the water and put in ginger and pandan leaves. Bring to a boil over medium heat. Once boiling, discard pandan leaves. Let boil for 10 to 15 minutes, or until water has reduced to about 4 cups (1 litre). Add rock sugar and osmanthus and boil until sugar has dissolved. Turn off heat and set aside.
To Make Glutinous Rice Balls (please read recipe notes):
In a mixing bowl, mix glutinous rice flour with enough water and mix till the sticky dough comes together, and no longer sticks to your fingers. Shape into a long sausage shape until about 1 inch (2 cm) wide. Cut into 1 inch (2 cm) lengths - should make 15 to 20 sections. Cover with a clean tea cloth to prevent the dough from drying out. (Tip: If you would like bigger balls, divide equally into larger sections). Have some water and extra glutinous rice flour in separate bowls ready on your work top.
Meanwhile, bring a pot of water to a gentle boil over medium heat. Have a second pot of warm water ready.
Take the chilled black sesame balls out of the refrigerator. Take one ball of dough (remember to cover the rest with the tea cloth) and flatten into a round disc. Keep the centre slightly thicker, and press around the edges. Dab your fingers with a little water if the dough gets too dry and begins to crack. Dab very sparingly with flour if it gets too sticky.
Place a black sesame ball in the centre, fold up the edges all around the filling towards the centre and seal by pressing together with your fingertips. Then shape into a smooth ball by rolling it very gently between your palms. Drop it gently into the boiling water, making sure to allow some room between the balls. Do not attempt to move or stir them around until they float. As you drop each filled ball into the water, scoop out cooked balls that float to the surface and place into the second pot of warm water. Repeat for the rest of the dough sections.
When ready to serve, scoop 4 to 5 filled balls in individual serving bowls and fill with ginger soup. Sprinkle over with some osmanthus and serve hot.
The step I take to chill the black sesame balls in the refrigerator is to allow the paste to harden a little so that it can better hold its shape. When placing it on the rolled out disc of dough, use a pair of chopsticks to place it neatly in the centre. This will prevent your fingers getting oiled, greasy and speckled with bits of black sesame, which will not only make handling the dough very difficult, but also dirty the dough skin. The dough should be free of any black sesame specks as much as possible, especially if you intend to serve this dessert to your guests.
When shaping each dough section into a round disc, have some water and glutinous rice flour in separate bowls ready. Do not be tempted to go overboard with your filling, as the dough may be stretched too thin to hold it in. A such, the skin of the dough may rupture during the boiling process, and it will 'dirty' the water with black sesame specks. Or worse, if you have other balls cooking in the water, these specks will stick and 'dirty' their skin. Not a pretty sight! You will have to throw out the water and boil a fresh pot.
I've chosen to immediately cook each filled ball as I make it, as these balls tend to stick to the plate or tray when left to sit for a while (and it may be quite a while if you have to work through 15 to 20 balls!). Removing them later may ruin them as the sticky skin can easily break. Don't get hung up on a ball that couldn't be shaped or sealed well - set it aside and move on to the next one. These imperfect ones can be cooked at the end, after all the rest are done, and eaten separately. Do not mix these in with the ginger soup.
Cooking the filled balls in a separate pot of boiling water, rather than in the prepared ginger soup, is to prevent the rice balls from clouding the soup. Transferring the cooked balls into a second pot of hot water helps prevent the balls from sticking to each other until the time you are ready to serve these in a large soup dish or individual serving bowls filled with ginger soup.
When you drop each filled ball into the boiling water to cook it, leave some room between the balls to prevent these coming into contact and sticking together. Also, do not attempt to stir or move the balls around in the water once you drop these in, until the balls eventually float to the surface. At this point, the dough skin of the ball is cooked through and it can be scooped out.