Sumptuous Recipes

Bua-Loy Nam-King (Rice balls with sesame filling in ginger soup)

Ingredients for rice balls
2 cups Double-Bear brand glutinous rice flour
1 cup black sesame seeds, roasted and ground
1 cup water
1/4 cup sugar
Ingredients for ginger soup
1 piece ginger, crushed
2 tbsp sugar
1/2 cup brown sugar
5 cups water

Instructions:
1. Heat the pan, add ground sesame and sugar and mix them well. Turn off the heat when the sugar is dissolved and the sesame paste is sticky enough to form balls out of it. Set aside and leave till warm.
2. Make small size balls out of the paste in step 1. This will be the filling of rice balls.
3. Mix glutinous rice flour with water. Knead well till the dough is soft and smooth and does not stick to hands.
4. Make balls out of dough, flatten them so that they are thin enough to wrap around the filling balls in step 2. We now have the rice balls.
5. Bring water to a boil, toss in rice balls and remove when they float to the surface. Drain well and set aside.
6. Prepare ginger soup by adding a piece of smashed ginger to boiling water. Add in sugar and brown sugar. Stir well. After the sugar is completely dissolved and the water is brought to a boil again, turn off the heat.
7. Add rice balls to ginger soup. Serve hot.
Notes: Another possible variation of this recipe is to eat the rice balls on its own (without soup). By coating the boiled rice balls with wheat germs or ground roasted peanuts, they are ready to serve. The rice balls could also be fried till brown and crispy and served.