Traditionally winter is the season to eat sticky rice flour desserts. My favorites are those made with black
sesame seeds.
Usually the filling is made with toasted then
finely grounded black sesame, lard and sugar. Sometime I simply mix toasted
black sesame powder with honey, and form into balls one cm in
diameter.
As dumpling:
1. Mix sticky rice flour with around 85% by
weight of water to form dough.
 |
| black sesame dumpling |
2. Take 8-10 gm per pieces, roll
to round ball by circling in the palms. Flatten and put a sesame seed ball on top, close up tightly and shape into round balls again until the joint
lines could not be seen. Place on cotton towel to prevent sticking.
 |
| black sesame dumplings |
3. To cook, bring a pot of water to boil, put
dumpling in gently, lift if they stick to the bottom of pan, they are ready
when rise to the surface.
 |
| black sesame dumplings |
4. Serve in syrup made with ginger, brown
sugar and dry osmanthus flower (optional).
As cake:
 |
| black sesame cake |
1. Flatten dumpling in between palms, cover
both sides with black sesame seeds.
 |
| black sesame cake |
2. Shallow fry in olive oil
until golden, they will puff up a little.
No comments:
Post a Comment