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Loading...These chewy, mochi-like glutinous rice balls floating in a warm, lightly gingered brown sugar syrup are a beloved Chinese dessert traditionally enjoyed during the Lantern Festival and Winter Solstice celebrations. Each bite reveals a molten black sesame paste center that contrasts beautifully with the tender, gently sweet dough. Comforting, naturally aromatic, and surprisingly simple to make at home with just a handful of pantry staples.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield4 servings (about 6 rice balls each)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 64 gCarbs
- 3 gFiber
- 22 gSugar
- 6 gProtein
- 85 mgSodium
- 180 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the black sesame filling
- 60 g (1/2 cup) raw black sesame seeds
- 40 g (1/3 cup) powdered sugar
- 25 g (2 tablespoons) unsalted butter, softened
- 1 tablespoon smooth peanut butter
- 1/8 teaspoon fine sea salt
For the glutinous rice balls
- 200 g (1 1/2 cups) glutinous rice flour
- 150 ml (2/3 cup) warm water, around 40°C/105°F, plus 1-2 tablespoons more if needed
- 1/4 teaspoon fine sea salt
- 1 tablespoon potato starch or cornstarch, for dusting
For the sweet ginger soup
- 800 ml water
- 80 g (1/3 cup) brown sugar or rock sugar, or to taste
- 4-5 thin slices fresh ginger, lightly smashed
- 2 dried red dates, pitted and halved (optional)
- 1 tablespoon goji berries (optional)
Directions
- Make the filling: toast the black sesame seeds in a dry skillet over medium-low heat for 3-4 minutes, stirring constantly, until fragrant and beginning to pop. Transfer to a mortar or small food processor, add the powdered sugar and salt, and grind to a thick, gritty paste. Add the softened butter and peanut butter and grind again until smooth and glossy. Roll the paste into 24 small balls (about 1 rounded teaspoon each), place on a small plate, and freeze for 15 minutes to firm up.
- Meanwhile, make the dough: whisk the glutinous rice flour and salt together in a medium bowl. Slowly pour in the warm water while stirring with chopsticks or a wooden spoon until a shaggy dough forms. Knead with your hands for 2-3 minutes until smooth, soft, and pliable. If the dough cracks, dampen your hands and keep kneading; if it sticks, dust with a touch of rice flour. Cover with a damp towel so it does not dry out.
- Shape the rice balls: pinch off a piece of dough about 14-15 g (roughly the size of a small grape) and roll into a smooth ball. Flatten between your palms into a 2 1/2-inch disc about 1/4-inch thick. Place one chilled sesame filling ball in the center, then gather the dough up around the filling, pinching firmly to seal. Roll again between your palms to smooth any cracks and reshape into a neat ball. Repeat with remaining dough and filling to make 24 rice balls.
- Place the finished balls on a parchment-lined tray dusted lightly with potato starch so they do not stick together. Keep them covered with a damp towel if not cooking immediately.
- Make the soup: combine the water, brown sugar, ginger slices, and red dates (if using) in a wide pot. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves, then lower the heat so the soup just barely simmers.
- Carefully lower the rice balls into the simmering soup. Cook for 5-6 minutes, giving the pot one or two very gentle stirs so they do not stick to the bottom. The balls are ready when they all float to the surface and look slightly puffed and translucent, with a glossy sheen.
- Stir in the goji berries (if using) and simmer for 1 minute more. Taste the syrup and add more sugar if you prefer it sweeter. Ladle the rice balls and plenty of ginger-scented broth into bowls and serve hot.
- Optional finishing touch: for a fragrant, restaurant-style aroma, drizzle 1/2 teaspoon of osmanthus syrup or stir in a pinch of dried osmanthus flowers into each bowl just before serving.
Cook’s Notes
- The water for the dough must be warm, not boiling; boiling water makes the dough rubbery, while cold water makes it crack. Aim for around 38-42°C/100-108°F.
- Uncooked rice balls freeze beautifully: place them on a parchment-lined tray until solid, then transfer to a freezer bag. Boil straight from frozen, adding 2-3 extra minutes to the cooking time.
- Keep your hands slightly damp while shaping to prevent the dough from sticking and tearing. If a ball cracks while wrapping, moisten the crack with a fingertip of water and pinch closed again.
- Swap the black sesame for a peanut-sugar filling (40 g roasted peanuts ground with 30 g sugar and 20 g butter) or store-bought red bean paste for variety without changing the technique.
- Make sure the filling balls are well chilled before wrapping; warm filling softens the dough too quickly and can cause leaks in the simmering soup.
