Soothing, sweet, warm, and most certainly, delicious. The sweet sesame filling combined with the chewy glutinous rice exterior along with the sweet potato ginger soup was a great combination of flavors. Perfect for any frigid day! Especially with the ginger :). The ginger warms your body up and is refreshing.
Anyway, I never actually meant to post this at all as it involves a frozen product integral to making the dessert possible (unless if you make the glutinous rice balls yourself (recipe here at Chow Times). But, when I was looking at Wandering Chopstick's blog and noticed the GINGER was the new ingredient of the month for Weekend Wokking, a monthly food blogging event created by her to bring together people's creations which feature the specific ingredient of the month, I knew I needed to post something for this month; I had several ginger dishes on the queue, and also I wanted to join a food blog event.
Most certainly I had other choices to post other than this dessert. Like my new version of Miso Seabass which involved a ginger topping to create more flavor. But the result of the dish for the first time did not look at all appetizing. So, this dessert got the pick!
Here is the recipe so you can make it tonight :).
Sesame Glutinous Rice Balls with Sweet Potato and Ginger Sweet Soup
Serves 3-4 depending on serving size
15-20 Sesame Glutinous Rice Balls (Personally I like Spring Home or Twin Dragon; take two packages of 10 (with Spring Home) or one package of 15 (Twin Dragon)
6 cups of water
10 pieces of sliced ginger, or about a tablespoon's worth of grated ginger (your pick- if you have the time though grated ginger disperses the ginger flavor further into the dish)
3/4th of a piece of Brown Candy (see above photo) (substitute with 1/4 cup light brown sugar, cane sugar, or raw sugar if you do not have it)
1 baked sweet potato
1. On the day you plan on making the dish (or before- just leave the finished sweet potato in the fridge), cook the sweet potato in the oven (preferably a small oven so you do not waste energy) at 350 degrees Fahrenheit. Pluck a few holes with a fork if you want, but we just leave the sweet potato as is when we put it in the oven. When you see caramel color coming out from the sweet potato, turn the oven off, and leave the sweet potato in until you decide to make the dessert. Before starting the rest of the dessert, peel off the skin and cube the sweet potato into pieces (you decide the shape and size).
2. Take a pot and fill it up with the 6 cups of water, and then bring the water to a boil. Place the piece of brown candy as well as the ginger into the water when bringing the water to a boil.
3. When the water with the ginger and candy is boiling, take the glutinous rice balls and cook them until they float and look slightly translucent in the middle- enough so that you can start to see the sesame filling. They should look slightly shiny at this point. If they look dull and are about to pop, you have overcooked them, but do not worry; they will still taste good!
4. Place the sweet potatoes in and make sure they are warm, and then immediately serve.
Variation: Make this dessert with simple plain glutinous rice balls with no filling, or mix these two types for a sweet potato and ginger dessert soup filled with tons of rice balls! Or, take out the sweet potato if you do not have it with you. Any way, it tastes scrumptious :).
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient. The host this month is Mom Gateway. If you would like to participate or to see the secret ingredient, check who's hosting next month.
Other variations on glutinous rice ball dishes that I have eaten:
Sesame Rice Balls with Walnut Sweet Soup (at Green Island)
Mini Celebration: This is the 126th post of the year (same as the number for my Tripadvisor Account) and is the 130th post of the whole entire blog.