Black Sesame Rice Balls (Bua Loy Nam King)
Ingredients: roasted black sesame seeds, coconut oil or butter, palm sugar, salt, ginger · 60 min cook time · 350kcal · ₩10,600
Ingredients
130g roasted black sesame seeds, 3Tbsp coconut oil or butter, 40g palm sugar, 0.25tsp salt, 100g ginger, 175g glutinous rice flour, 150ml water, 4Tbsp dark brown sugar
Instructions
1. Grind 130g of roasted black sesame seeds in a coffee grinder until moist and sticky, like a paste. This takes about 5 seconds.
2. Melt 3 Tbsp of coconut oil or butter with 40g of palm sugar and a scant 1/4 tsp of salt over low heat until the sugar is melted.
3. Add the ground black sesame seeds to the melted sugar and fat mixture. Stir until the liquid is absorbed and it forms a paste that can be formed into balls. If too runny, add more ground sesame seeds.
4. Pound 100-150g of ginger in a mortar and pestle to release juices. Add it to boiling water and simmer for 20 minutes to make ginger tea.
5. Prepare the dough by mixing 175g of glutinous rice flour with approximately 150-175ml of water. Add water gradually, kneading until the dough is soft, not sticky, and doesn't stick to your hands or the bowl.
6. Form the cooled sesame filling into 9g balls. Place them in the freezer to firm up, making them easier to wrap.
7. Oil your hands. Take 12-13g of dough, roll it into a ball, then flatten it. Place a frozen sesame filling ball in the center, and slowly coax the dough around it to seal. Roll it into a smooth, round dumpling.
8. Boil the dumplings in water for about 5 minutes. They will sink initially and then float. Continue boiling for another 1-2 minutes after they float to ensure the filling is hot.
9. Strain the ginger from the tea. Sweeten the ginger tea with dark brown sugar to taste (start with 4 Tbsp).
10. Serve the cooked rice balls in hot ginger tea. Bite off half the ball, ensuring there's soup in your spoon, and eat the other half. Be careful, the inside can be very hot.
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