Black sesame and carob rice dumplings with a fiery ginger tea

This was a super delicious dessert I had in china town, Bangkok. I will never forget it : )

I’ve finally researched it and got around to recreating it using a delicious carob and sesame butter created by the wonderful Yasemen at Carosesa . This gives the dumplings a really nutty and almost chocolaty flavour but of course you can just use the traditional method if you like.

The ginger tea is a very unique but delicious accompaniment, both sweet but with a fiery spice that lures you into another mouthful.

So here’s the recipe, and with most Thai recipes you just use the recipe as a guide and adjust the flavours/ ingredients to what feels and tastes good to you.

Ingredients

Black sesame and carob filling

• 120g carosesa butter or black sesame seeds
• 1 tablespoon white sesame seeds
• 20g muscavado or soft brown sugar
• 1 table spoon of coconut oil or butter
• 1 pinch of sea salt

Ginger Tea

• 120g of fresh ginger
• 1 litre of water
• 3 to 4 tablespoons of brown sugar, or add to taste.

Glutinous rice dough

• 180g glutinous rice flour
• 170ml of water (approx)

Method

Filing:

1. Toast the sesame seeds in a pan until they turn golden. This will enhance the flavour.
2. Remove the from the heat and pan immediately to cook down.
3. Blend the seeds in a coffee grinder or pestle and mortar until powdery but not oily.
4. Melt the coconut butter and sugar over a low heat. Turn off the heat and add the sesame seeds, along with the Carob butter.
5. The minute should come together and be mouldable. If it’s to dry, add more carob butter or coconut oil, if it’s too wet add more sesame seeds.
6. Cool the mixture down and then weight into 9g balls. Pop in the freezer until really firm.

Ginger Tea

1. Slice the ginger into rounds and bash with the back of a knife or in a pestle and mortar to bruise it and help release its flavour.
2. Simmer the ginger in the water for 20 minutes. Taste the tea for strength, you can add more ginger or dilute with water. It should be quite fiery.
3. Strain and add the sugar to taste. The tea will keep for 5 days in the fridge.

Glutinous rice Dough

1. Add the flour to a bowl. Slowly add the water until a pliable like play dough is formed. It should retain its shape when left alone.
2. Place in the fridge and allow to rest for 15 minutes at least.

To make the dumplings

1. Divide the dough into 12g balls.
2. With oiled hands, press the ball, and flatten like a pancake.
3. Place a sesame and carob ball in the centre and bring the dough around the sesame ball.
4. Pinch the edges together and then roll in your hands to form a perfect ball. You should be able to see any of the filling.
5. Repeat the process until it is all used up.
6. Bring a pan of water to the boil. And have a bowl of warm water on the side.
7. Drop the dumplings in the boiling water and simmer for about 4-5 minutes until they float.
8. Place in the warm water to stop them over cooking but keep them warm whilst you finish the dish.

To assemble

1. Heat the ginger tea. Place the dumplings in a bowl, 3 per serving it’s more than enough.
2. Pour over the hot ginger tea and serve. Don’t heat the dumplings up in the tea as it can go cloudy.
3. To eat, you bit the dumpling and have a slurp of the soup at the same time. Delicious : )

Note

The soup can be made in advance and you can freeze the balls of filling for up to 2 months. They make a delicious snack too, without the dough.

Enjoy

Joe x