My dumpling quest continues and this time I’m trying the sweet variety of a Chinese classic. I’ve slightly adapted the recipe by adding vanilla to the black sesame mix and cardamom to the ginger syrup. The texture of the dumpling is soft and gelatinous before giving way to the heady and earthy, sweet sesame filling that oozes from within.
black sesame dumplings in ginger syrup
Recipe adapted by a Rasa Malaysia original
ingredients
- 225 g glutinous rice flour
- 3/4 cup water
- 1/4 cup black sesame seeds
- 1/4 cup raw sugar
- 4 tbsp unsalted butter
- 1 tsp vanilla extract
ginger syrup
- 5 cups water
- 1 cup raw sugar
- 4 cardamon pods, bruised
- 110 g fresh ginger, lightly pounded
- 1 tsp dried osmanthus*
- 2 pandan leaves, tied into a knot
method
-
Lightly toast the black sesame over medium heat until aromatic. Set aside to cool.
-
Grind the sesame seeds in a processor or mortar and pestle.
-
Transfer the ground sesame to a small pan with the 1/4 cup sugar, butter and vanilla extract. Stir over low heat until a thick paste forms. Transfer this into a bowl and refrigerate until cool.
-
In a large bowl combine the rice flour with 3/4 cup water until a smooth paste forms, no longer sticking to your hands.
-
Divide the dough evenly into 16 balls.
-
Flatten each ball in your palm and place about 1/2 tsp of the cooled sesame mixture into the centre and gently fold in the edges to seal.
-
Gently roll into a ball. Repeat with the remaining dough balls. Set aside under a tea towel to prevent drying.
-
For the syrup: bring the 5 cups of water to the boil. Add the ginger, pandan, sugar and cardamom pods. Simmer over medium heat until it reduces to about 4 cups. Strain the syrup, discard the ginger, pandan and cardamom and put the syrup back into the saucepan.
-
Fill another large saucepan with water and bring to the boil.
-
Drop the dumplings, 5 or 6 at a time into the boiling water. Make sure they don’t stick to the bottom.
-
When they float to the top they are ready to be scooped out and placed into the ginger syrup.
-
Remove from the heat and dish up the dumplings with some of the syrup.
-
Enjoy.
* Osmanthus is a flower that is dried and used in tea. It can be found in asian grocers in the tea section
{ 12 comments… read them below or add one }
beautiful! very interesting use of the osmanthus
I’ve never tried anything like this before but I love anything with glutinous rice flour. Brilliant photos John
you’re becoming a bit of a MasterChef at the moment with all these recipes. nice one!
I love this dessert! Thanks for the recipe, I might give it a go, especially since hubby loves ginger syrup
NICE! Great take on a classic. I can imagine the awesomeness in each bite. My great-aunt would prepare something simliar to this but instead of black sesame it was with sweeten mung bean paste, also served with ginger syrup. It’s so refreshing. It was something traditionally made during weddings or chinese new year (which vietnamese people share the same date with).
Btw, the little pots are so cute!
This is one of my favourite Chinese desserts! You have to be careful, though, not to burn you tongue if the filling is hot – ouch, I’ve done that before. Your dumplings look gorgeously delicious
Oh my, how lovely! The ginger syrup sounds fabulous with those delish little dumplings!
Oh nice! I love black sesame!
This is such a classic Chinese/Asian dessert. In Hanoi (where I grew up), this dish is only available in winter and we call it “Chinese mochi dumpling”.
definitely bookmarking this .. something I want to try making…
Great photography and wonderful recipe. This is one of my favorite Chinese sweets and I’m only missing the pandan and osmanthus to make it.
Xiaolu @ 6 Bittersweets recently posted..Two Pies Turned Into a Berry Tart
Oh myyyy. I’ve been craving this for a long time and I cant seem to get any good ones in Sydney! Will definitely try this.
Helena recently posted..Beef Don