Black Sesame Balls: A Hot and Cold Thai-Inspired Snack for the Summer Holidays

May 4, 2016
Black Sesame Balls

When anyone asks what makes a Filipino meal, answers may vary in terms of a person’s viand of choice. But one thing’s for sure: whatever ulam you might be having for lunch that day,—whether kare-kare, sinigang, adobo or even just a plain fried egg—it should always be served with a helping of hot, steamy rice. And while rice is usually present in all three savory meals within the day, it can also come in the form of sweet desserts like bibingka, sapin-sapin and suman. But not everyone knows how exactly to cook these up at home. So here’s a quick and simple recipe for an uncomplicated, bite-sized, sweet glutinous rice treat.

Black Sesame Balls

Black Sesame Balls in Sweetened Cold Milk

Yield: 12 pcs, estimated
Time: 1 hour (10 min cooking/20 min prep/30 min chilling)

Ingredients: Dough

  • 2 cups glutinous rice flour
  • 3/4 cup water
  • 1 tsp vegetable oil
  • 1⁄2 tsp salt

Ingredients: Filling

  • 1/2 cup black sesame, toasted and crushed
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened slightly

Ingredients: Sweetened Milk

  • 1 1/2 cups fresh milk
  • 1/3 cup condensed milk

Procedure: Filling

  1. Thoroughly mix all the ingredients in a bowl.
  2. Divide the filling into 12 equal portions onto a parchment lined tray. Try to make the pieces as round as possible, working quickly so the butter doesn’t melt.
  3. Freeze the sesame filling for at least 30 minutes.

Procedure:  Sweetened Milk

  1. Stir the condensed milk into the fresh milk until it has dissolved completely.
  2. Store in the refrigerator.

Procedure: Dough and Assembly

  1. Mix the salt and rice flour, and create a well in the center. Boil the water and add the oil.
  2. Then, pour the water mixture into the center of the flour.
  3. Using a spatula, mix the dough until it begins to come together. Put the dough onto a clean surface. Knead the dough by hand for 810 minutes, or until it is completely smooth.
  4. Roll the dough into a log and divide it into 12 equal pieces. Immediately cover the dough with a slightly damp towel to keep them from drying.
  5. Push the dough pieces against your palms to create discs. Put the sesame filling into the center and pinch it to seal the seams. Roll the dough in your palms to even out the surface of the balls.
  6. In a large pot of boiling water, gently drop in the balls. Once the balls begin to float on the surface, cook them for one minute more. The entire cooking process should take around five minutes. Remove the balls with a slotted spoon.
  7. Pour the cold sweetened milk over the balls. Serve immediately.


2 comments in this post SHOW

2 responses to “Black Sesame Balls: A Hot and Cold Thai-Inspired Snack for the Summer Holidays”

  1. curious says:

    could you eat the cooked balls cold too? or will there be a texture issue if you do that?

    • Monica Yang says:

      Hi! You’re right, the balls will definitely be firmer. We don’t recommend it because it loses its soft chewiness. Thanks for clarifying!

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