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Sesame & ginger rice balls
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Make authentic Sichuan dish at home, no trip to Chinatown needed.
Ingredients:
  • 500ml (2 cups) reduced-fat milk
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 tsp orange rind, finely grated
  • 215g (1 cup) sushi rice
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) coconut cream
  • 51.60 gm sweetened condensed milk
  • 50g (1/4 cup) glace ginger, cut into 5mm pieces
  • 80g (1/2 cup) sesame seeds, toasted
Instructions:
  • In a medium saucepan over medium heat, simmer milk with star anise, cinnamon, and orange rind until boiling. Stir in rice, cover with a tight-fitting lid, and cook on low for 18 minutes. Let stand covered for 10 minutes before serving.
  • Combine the sugar and coconut cream, then transfer the mixture to a medium bowl. Allow it to cool for 30 minutes.
  • Prepare a baking tray with non-stick baking paper. Mix in the condensed milk. Shape 1 tablespoon of the rice mixture into a ball using wet hands. Fill the center with a piece of ginger, then roll it up to seal. Coat the ball with sesame seeds and place it on the tray. Repeat the process with the rest of the rice mixture, ginger, and sesame seeds.

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