Glutinous Rice Balls in Ginger Broth

Ingredients

• Glutinous rice flour (1 cup)
• Water (1/3 cup (plus extra for boiling))
• Black sesame paste (1/2 cup)
• Fresh ginger (2 inches, sliced)
• Brown sugar (1/2 cup)
• Sugar (to taste)
• Water (4 cups (for ginger broth))

Instructions

1. In a mixing bowl, combine the glutinous rice flour with 1/3 cup of water. Stir until a smooth dough forms. If the dough is too dry, add a little more water, one teaspoon at a time.
2. Divide the dough into small pieces, about the size of a tablespoon, and roll each piece into a ball. Flatten each ball into a disc.
3. Place a small teaspoon of black sesame paste in the center of each disc. Carefully fold the edges over to seal the filling inside, rolling it back into a ball shape. Ensure there are no cracks.
4. Bring a large pot of water to a boil. Gently drop the rice balls into the boiling water and cook for about 5-6 minutes, or until they float to the surface. This indicates they are cooked through.
5. While the rice balls are cooking, prepare the ginger broth. In another pot, bring 4 cups of water, sliced ginger, and brown sugar to a boil. Let it simmer for about 10 minutes to extract the ginger flavor.
6. Once the rice balls are cooked, use a slotted spoon to transfer them to a serving bowl. Strain the ginger broth to remove the ginger slices and pour the hot broth over the rice balls.
7. Sweeten the broth with additional sugar to taste before serving. Enjoy the rice balls warm!