Inside-Out Black Sesame Sticky Rice Balls offer a creative twist on the classic Chinese dessert. With their chewy, glutinous rice exterior and aromatic black sesame filling, they are reversed in this version to have the nutty, sweet sesame mixture on the outside for extra flavor and texture.
Ingredients:
- For the dough:
- 1 cup glutinous rice flour
- 1/2 cup water (adjust as needed)
- For the sesame coating:
- 1/4 cup black sesame seeds (toasted and ground)
- 2-3 tbsp powdered sugar (adjust for sweetness)
- Optional for serving:
- A sweet ginger syrup or coconut milk for dipping
Directions:
- Prepare the sesame coating:
- Toast black sesame seeds in a dry pan over medium heat until fragrant.
- Let them cool, then grind finely using a mortar and pestle or food processor.
- Mix with powdered sugar and set aside in a shallow dish.
- Make the dough:
- In a mixing bowl, combine glutinous rice flour with water. Knead into a smooth, pliable dough. Add a small amount of water if too dry, or extra flour if too sticky.
- Roll the dough into small, even-sized balls.
- Cook the rice balls:
- Bring a pot of water to boil. Drop in the rice balls and cook until they float to the surface (about 2-3 minutes).
- Scoop them out with a slotted spoon and place them directly into a bowl of cold water to cool briefly.
- Coat the rice balls:
- Roll the sticky rice balls in the prepared black sesame mixture until fully coated.
- Serve:
- Enjoy them as is, or pair with a sweet ginger syrup or warm coconut milk for a delightful finish.
These inside-out rice balls are a feast for the eyes and taste buds, offering a modern twist to a beloved traditional treat! Let me know how you like this recipe, or if you’d like to explore another twist!
