Black sesame glutinous rice balls are chewy and tasty Chinese dessert made with glutinous rice flour and water, then filled with black sesame paste. And coated with pistachios nuts, white sesame seeds, desiccated coconut and sugar.
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dessert, Snack
Cuisine: Asian Desserts, Chinese, Japanese
Diet: Gluten Free, Low Salt, Vegan
Keyword: Black Sesame, Black Sesame Dessert, Chinese Dessert, Corn Free, Dairy Free, Egg Free, Gluten Free, Glutinous Rice Balls, Low Carb, Mochi, Nuts, Soy Free, Vegan
Heat up a non-stick frying pan, toast the black sesame seeds for around 5 minutes on low to medium heat or until aromatic. Taking care not to burn the sesame seeds.
Transfer the black sesame seeds and caster sugar to a food processor, blend until you get a fine thick paste.
Transfer the ground sesame seeds to the non-stick frying pan, add extra virgin olive oil and stir well to form a smooth and thick paste on low to medium heat. Transfer to a bowl and cool in the refrigerator.
Once cooled, divide and roll the sesame paste into 36 small balls and set aside on a large plate.
For the dough:
Add all the glutinous rice flour in a large mixing bowl and add 1 cup of water, mix well and gradually add more water and knead into a soft dough. (Add more water if dough is too dry or more glutinous rice flour if dough is too wet). The dough needs to be soft and not sticky.
Pinch and shape the dough into around 36 small balls about 4cm in diameters, flatten the balls into a disc and fill with 1 small ball of the black sesame paste. Taking care not to make the wall of the balls too thin. Wrap the black sesame ball with the dough and roll and form a smooth ball with your palms and place on a large plate. Repeat with the rest of the dough until finished.
For preparing the pistachio nuts coating:
Add in all the pistachio nuts, white sesame seeds, desiccated coconut and caster sugar into a food processor and blend until you get ground pistachio nuts.
For cooking the filled glutinous rice balls:
Bring a large pot of water to rolling boil, carefully drop about 8 balls into the pot and cook on medium heat. Once the balls float on the surface of the water, simmer for another 1 minute. Remove and carefully drop the balls into the large bowl of cold water to cool down and to ensure they do not stick together. Repeat and cook the balls in 4 to 5 batches.
Once the balls have cooled down, remove from the bowl of cold water and place on kitchen paper towel.
Then coat each of the balls evenly with the pistachio nuts coating and serve.