To celebrate my own birthday, I made some glutinous riceballs last week (*ﾟ∀ﾟ*)
The light-grey-coloured glutinous rice balls were very much look like pebbles before cooking. So these rice balls were sadly named as Pebble balls originally (｡ŏ_ŏ) I thought these birthday riceballs deserve a name which is more decent, more refined (˘ · з ·) Fortunately, the cooked rice balls became slightly more transparent so they are named the Marble Glutinous Balls ✧*｡٩(ˊᗜˋ*)و✧*
Sweet olives (aka Osmanthus fragrans 桂花) provide the sweet soup a faint, delicate fragrant. The traditional way to make sesame rice balls is to add lard into the filling. But I replaced lard with a relatively healthy option – olive oil for health reasons. Considering that the sweet soup contains quite a large amount of sugar, I also decided to reduce the amount of sugar in the black sesame filling. But well…the black sesame paste seemed a bit dry after cooking (.í _ ì.)
If you want a ‘quicksand’ effect (aka 流沙 in Chinese, which literally means filling drips out like quicksand from the bitten riceball) , you can stuff in a small cube of coconut sugar when rolling each rice ball, or simply increase the amount of sugar in the filling (ﾉ>ω<)ﾉ
上星期做給自己過生日的湯圓。剛搓好還沒下水的湯圓，灰灰的非常像小石椿，因此這湯圓的本名是石椿湯圓 (｡ŏ_ŏ) 但我想這畢竟是生日湯圓，怎樣也應該有一個比較高級的名字吧~ ( ˘･з･) ，幸好湯圓煮熟了之後變透明了一點就比較像雲石啦 ✧*｡٩(ˊᗜˋ*)و✧*｡
淡淡的桂花味非常清香。因為考慮到湯裡放片糖，我就把芝麻餡裡的糖量減少了，不過黑芝麻餡在煮了之後有點乾 (｡í _ ì｡) 我怕不太健康，因此也沒有在芝麻餡裡放豬油，而是用比較健康的橄欖油。如果想要咬下去是流沙餡效果的話 (ﾉ>ω<)ﾉ，每個湯圓包餡時可加入椰糖一小顆，或者增加白糖的份量
MARBLE GLUTINOUS RICEBALL
- 150 g Glutinous flour
- 50 g + 1 tbsp Black sesame powder
- 10 g Sugar
- Olive oil
- Water (amount depends on different brands of glutinous rice flour)
- 2 slices of Ginger
- Cane sugar/Golden caster sugar
- Sweet olives (aka Osmanthus fragrans 桂花)
- Firstly, prepare the black sesame filling. In a bowl, add in black sesame powder and sugar. Mix well.
- Add in suitable amount of olive oil while mixing, until a slightly moist texture is obtained.
- In a big mixing bowl, add in the glutinous flour.
- Slowly add in water and stir until mixture resembles coarse breadcrumbs.
- In a pot boil some water. Take 20g of flour dough, roll and press it into a round cookie shape and boil it for 1 min until it floats.
- Add the boiled dough into the bowl of flour mixture. Knead with a spoon while adding the right amount of water. Use your hand when the temperature is reduced. Knead until it becomes a smooth dough
- Transfer the dough onto a flat working surface. Divide the dough into two equal parts (Dough A & B).
- Dough ball A (Original flavour) : Rub the dough into a strip and cut into 16-20 small dough balls.
- Dough ball B (Sesame flavour) : Add in 1 tbsp of black sesame powder. Knead until even, then rub the dough into a strip and cut into 16-20 small dough balls.
- Take out one dough ball A and one dough ball B. Twist them together and roll into a circle as shown in the picture
- Put the the combined dough ball on your palm and flatten it by using the muscle below you thumb. The ideal is to have a slightly thicker center and a thinner outer edge.
- Using a teaspoon, pack a small amount of black sesame filling onto the dough.
- Clench the edge together with your finger to form a ball. Then rub it with your palms to create a perfect ball shape.
- Repeat steps 10-13 to create 16-20 glutinous rice balls.
- In a pot boil some water and add in 2 slices of ginger.
- When water is boiled, add in the rice balls and stir the water immediately to prevent the rice balls sticking to the bottom.
- When the rice balls float to the top, add in cane sugar and some sweet olives.
- Continue cooking for 3-5 mins until all the sugar melted. Serve!
- To obtain a stronger flavour, add in some sesame oil into the sesame filling. I didn’t add in any as I didn’t want the natural flavor of sesame to be overshadowed.
- If you are not a fan of black sesame, you can replace the mixture of 50g black sesame powder+sugar+olive oil simply with peanut butter
- Having the right amount of water added into the rice flour is very important. It is normal to have some of the dough stick on your hand, so avoid adding in more glutinous rice flour. Otherwise the rice balls will crack easily when set aside.
- To create the pattern of marble, dough ball A & B need to be rubbed in gently. Over-kneading and the patterns will disappear
- If you want to create clearer marble patterns, add 2-3 tbsp into the filling instead of 1 tbsp
- Adding boiled dough creates rice balls with a bouncier, more elastic texture.