Traditionally eaten at the end of Chinese New Year, my grandmother taught me to make these delicious sweet glutinous rice flour dumplings. Destination Flavour China
- 60 g black sesame seeds, toasted
- 90 g caster sugar
- 125 g (½ cup) lard or butter, softened
- 250 g glutinous rice flour
- 1 tbsp potato flour
- red food colouring, optional
- 180 g sugar
- 2 cm piece ginger, sliced and bruised
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 15 mins
1. Place the black sesame seeds and sugar in a spice grinder or small food processor bowl and grind to a powder.
2. Add the lard or butter and pulse until the mixture comes together into a paste.
3. Transfer to a bowl and refrigerate for 15 minutes to firm up. Roll ½ teaspoons of the paste into small balls.
4. Meanwhile, combine the glutinous rice flour and potato flour in a large bowl. Stirring continuously, add cold water, one tablespoon at a time until a dough forms (it will take about 5 tablespoons of water).
5. If colouring the dough, add enough food colouring to give the dumplings the colour you want.
6. Pinch off a teaspoon-sized piece of dough and flatten into a round in the palm of your hand. Use the dough to encase a ball of sesame paste, re-shape the ball and set aside until ready to cook.
7. For the syrup, place the sugar, ginger and 1.5 litres of water in a wide saucepan and bring to the boil. Simmer for 5 minutes or until the sugar is dissolved and the ginger is infused. Keep the syrup at a gentle simmer while you cook the dumplings.
8. To cook the dumplings, bring a large saucepan of water to a simmer. Cook the dumplings, in batches for about 20 seconds each to remove the excess starch.
9. Transfer the dumplings immediately to the simmering syrup and simmer for 2 minutes or until they float to the surface.
10. Serve with the syrup.
Photography by Adam Liaw.