1. Filling: (notes from Margaret – I use the recipe of moon cake filling instead of this)
1 oz. (1/4 C) black sesame seeds*
1 oz. vegetable oil
2 1/2 T. confectioners sugar
Rinse sesame seeds; stir‑fry over low heat (no oil) until fragrant (about 30 seconds); grind into a fine powder. Oil mix with black sesame seed powder and sugar until smooth; place in refrigerator and let cool until solid (about 1/2 hour); cut into 20 pieces .
Roll each piece into a ball
2. Skin:
1 C. glutinous rice flour
1/4 C. boiling water
1/4 C. cold water
Mix ingredients into smooth dough (if needed: add small amount of water/rice flour very slowly as you knead the dough) ; roll into a long roll and cut into 20 pieces;
3. Procedure:
Roll each piece of skin into a ball; use palm of hand to flatten into a 3‑inch circle. Place 1 portion filling in center of “skin” circle and gather edges around filling, pinch to seal. Roll into a ball; repeat for other balls. Bring 5 C. water to a boil; add glutinous rice balls and let cook 5 minutes over medium heat until they rise to the surface; pour soup and balls into serving bowl and serve.
You may also substitute peanuts or red bean paste (for making red bean paste) in filling for sesame seeds.
“Sweet Rice Balls with Fermented Rice Wine” Follow the above recipe, when the balls rise to the water surface, add 1/2 C. sugar, 3T. Fermented rice wine and bring mixture to a boil; add 2 beaten eggs, turn off heat. Pour into a serving bowl and serve.