芝麻小丸子

步驟

1. 黑芝麻放白鑊烘乾。
2. 先將芝麻和糖放攪拌機攪碎。
3. 加入橄欖油令芝麻呈漿狀。
4. 將芝麻漿搓成小粒放雪櫃雪至硬身。
5. 薑去皮拍扁備用。
6. 糯米粉和水混合，搓成麵團狀。
7. 粉團搓成細圓狀，用手指開洞，釀入從雪櫃取出的芝麻餡，再搓成湯丸形。
8. 熱水放入薑滾15分鐘，加入冰糖煮至全溶，再加入湯丸煮滾便成。

貼士

1. 白鑊即不下油。
2. 湯丸浮面即熟。

Ingredients

Black sesame ½ bowl
Sugar 1/4 bowl
Olive oil a little
Glutinous rice flour ½ bowl
Water ½ bowl
Ginger 1 piece
Rock sugar a little

Steps

1. Fry the black sesame on a heated pan.
2. Blend the black sesame and sugar in a blender.
3. Add the olive oil into the mixture so that it turns into a paste.
4. Mould the sesame paste into small balls and then freeze it in the fridge.
5. Peel the ginger. Flatten it by hitting it.
6. Mix the glutinous rice flour with water. Knead until it becomes dough.
7. Mould the dough into a small ball, poke a hole in the dough to place the frozen sesame paste in.
8. Close up the dough opening and shape it into a ball.
9. Place the ginger into boiling water and heat for 15 minutes. Then, add the rock sugar in and wait for it to melt completely. Finally, put the rice balls in and cook to a boil and serve.

Tips

1. There’s no need to add any oil onto the pan for frying the black sesame.
2. The rice balls are cooked when they float to the surface of the boiling water.