芝麻湯圓 Sesame Filled Rice Balls

材料 Ingredients

湯圓粉糰 Glutinous Rice Ball Dough 1 份 portion 芝麻餡 Black sesame filling 1 份 portion

做法

1.	芝麻餡先放進冰庫內冰 20 分鐘後會比較好操作。如果用植物油，則放進冰庫凍硬。將芝麻餡分成 36份﹐各搓成圓球狀。
2.	將粉糰也分成36份﹐各搓成圓球狀。
3.	把一小球粉糰壓成一個碗狀，放入一份芝麻餡後用食指和大拇指慢慢旋轉粉糰，讓粉糰收口包住芝麻餡。最後捏緊收口再揉圓。剩餘的粉糰依樣包好。
4.	2/3 鍋的水燒滾。將芝麻湯圓放進水裡用中火煮到湯圓浮在水上3分鐘即可。剛煮時要攪動一下以免湯圓黏鍋底。
5.	湯圓可以放在冷凍庫保存。冷凍時要先裝在盤上﹐確定每個湯圓是分開。等湯圓冷凍後再裝袋。

Procedure

1.	Place the sesame filling in the freezer for 20 minutes (longer if using vegetable oil). Divide the filling into 36 portions. Roll each to a ball.
2.	Divide the glutinous rice ball dough into 36 pieces. Roll each to a ball.
3.	Press the center of a dough ball to form a bowl shape. Place one portion of sesame filling in the center of the dough. Use your thumb and index finger to roll the dough ball around. The dough will gradually cover the sesame filling. Pinch the center tight to seal the opening. Roll the ball between your palms to make it smooth. Repeat this step for the rest of the dough and filling.
4.	Boil 2/3 pot of water. Place the sesame filled rice balls into the water and cook in medium heat until the rice balls are floating for 3 minutes. Gently stir the rice balls in the beginning to prevent the rice balls from sticking to the bottom of the pot.
5.	Place the uncooked rice balls on a plate, make sure there is enough space among them. Store them in the freezer. When they are frozen, transfer them in a plastic bag.

最後更新 (Last Update): 07/13/2013
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