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To prepare filling :
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Dry fry sesame seeds in a clean pan over
low heat till fragrant, about 30 seconds.
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Grind sesame seeds to a fine powder.
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Mix together the ground sesame seeds, pork
fat and sugar till smooth.
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Chill well in refrigerator till solid,
about 30 minutes.
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Cut into 20 pieces.
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To prepare skin :
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Mix together the ingredients. Knead into a
small dough, then divide into 20 equal pieces.
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Shape each piece of dough into a ball.
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Flatten each and put 1 piece of filling in
the centre.
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Gather up the edges and seal. Roll into
smooth ball again.
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Bring water to the boil. Stir in sugar
till dissolved.
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Add sesame rice balls and cook 5 minutes
till they rise to the surface.
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Dish up syrup and balls into individual
bowls.
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Serve hot.