Sweet Glutinous Rice Balls in Ginger Syrup

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These tender glutinous rice balls with a fragrant black sesame filling float in a lightly sweet ginger-infused syrup, traditionally enjoyed during the Chinese Lantern Festival as a symbol of family togetherness. Each bite delivers a soft, chewy wrapper that gives way to a nutty, sweet center, balanced by the gentle warmth of fresh ginger.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 12 gFat
• 4 gSaturated Fat
• 64 gCarbs
• 3 gFiber
• 22 gSugar
• 7 gProtein
• 20 mgSodium
• 135 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 1 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the black sesame filling

• 1/2 cup (70 g) raw black sesame seeds
• 3 tablespoons (35 g) powdered sugar
• 2 tablespoons (28 g) unsalted butter, softened
• 1 tablespoon (15 ml) neutral oil
• Pinch of fine sea salt

For the rice ball dough

• 1 3/4 cups (225 g) glutinous rice flour, plus more for dusting
• 3/4 cup (180 ml) warm water, plus more as needed

For the ginger syrup

• 6 cups (1.4 L) water
• 3/4 cup (150 g) rock sugar, crushed (or granulated sugar)
• 4 to 5 thin slices (15 g) fresh ginger
• 1 teaspoon dried osmanthus flowers, optional
• 1 tablespoon goji berries, rinsed, optional garnish

Directions

1. Toast the black sesame seeds in a dry skillet over medium-low heat for 4 to 5 minutes, stirring constantly until fragrant and slightly crackling, then cool completely.
2. Grind the cooled sesame seeds in a spice grinder or small food processor until finely ground, add the powdered sugar and salt, and pulse to combine. Add the softened butter and oil and blend until the mixture holds together when pressed. Roll into 8 to 10 small balls (about 1 tablespoon each) and chill for 20 minutes.
3. In a large bowl, combine the glutinous rice flour with the warm water and stir with chopsticks until a shaggy dough forms, then knead by hand for 3 to 4 minutes until smooth and pliable. Cover with a damp towel to prevent drying.
4. Pinch off about 1 tablespoon of dough and roll it into a smooth ball between your palms. Flatten into a 2 1/2-inch round about 1/4 inch thick, place a chilled sesame ball in the center, then wrap the dough up and around the filling, pinching the seam closed. Roll again until smooth, dusting lightly with rice flour if sticky. Repeat with remaining dough and filling.
5. Bring the 6 cups of water to a gentle boil in a wide pot. Add the ginger slices and crushed rock sugar and stir until the sugar fully dissolves, then simmer for 5 minutes to infuse the broth. Add the osmanthus flowers if using.
6. Carefully drop the rice balls into the simmering syrup. Stir gently once so they do not stick to the bottom, then cook over medium heat for 5 to 7 minutes, until the balls float to the surface and look slightly translucent. Cover and cook 1 more minute for a softer, chewier texture.
7. Ladle the rice balls and hot syrup into four warmed bowls, dividing evenly. Scatter the goji berries over the top if using and serve immediately while piping hot.

Cook’s Notes

• Keep the dough and shaped balls covered with a damp towel at all times — glutinous rice dough dries out fast and will crack if exposed to air for too long.
• If a ball cracks while boiling and filling leaks into the broth, lift it out with a slotted spoon and press the open side flat against the surface for a few seconds to gently reseal.
• For a deeper nutty flavor, substitute 2 tablespoons of the black sesame with toasted peanuts or walnuts in the filling.
• Use a wide pot so the rice balls have plenty of room to float without sticking to each other, and stir only once right after adding them to the syrup.
• Leftover cooked balls can be cooled, rolled in toasted sesame seeds, and pan-seared in a little butter the next day for a crispy, caramelized treat.

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