Black Sesame Glutinous Rice Balls (Sugar Free) 黑芝麻湯圓(無糖)

Here comes my sugar free glutinous rice balls recipe that was made with Lakanto golden monk fruit sweetener. When I attempted my first trial I made them a bit too big and my family members complained about the size. Later I adjusted the dough to filling ratios to 3:2 and they came out perfect.
這是使用羅漢果天然黃糖製作的無糖湯圓，第一次試做時做得太大粒，家人說吃完之後太飽了。後來EC把皮餡的比例調整為3比2，這個比例十分好！

Please note that being “sugar-free” doesn’t mean carb-free. The only two ingredients that contain carbohydrate in this recipe are the glutinous rice flour and black sesame seeds. According to the nutrition facts label on the back of the food packages, there are 24 g of net carbs per 30 g of glutinous rice flour and 1 g net carb per 30 g of black sesame seeds. So the total net carb for each glutinous rice ball is (24 g x 5 + 1 g x 3.3) /18 = 6.85 g.
請注意”無糖”並不代表無碳水化合物，此食譜含碳水化合物的材料只是糯米粉和黑芝麻。根據包裝背後的營養標籤，每30克糯米粉的淨碳水化合物含量為24克，而每30克黑芝麻的淨碳水化合物含量為1克。因此，食譜中每粒湯圓的淨碳水化合物為(24克 x 5 + 1克 x 3.3) / 18 = 6.85克。

For my other Sugar-Free recipes, feel free to visit this page.
其他無糖食譜可按這裏

---

Black Sesame Glutinous Rice Balls (Sugar Free)
黑芝麻湯圓(無糖)

Makes 18
十八粒份量

Ingredients
For the Black Sesame Filling
100 g roasted black sesame seeds
30 g Lakanto golden monk fruit sweetener
50 g unsalted butter, softened
For the Glutinous Rice Balls
150 glutinous rice flour, plus more for dusting
110 warm water
1/2 tsp grapeseed or vegetable oil
For the Sweet Soup
Water, ginger slices and sweetener (adjust to taste, see reference below)

材料
黑芝麻餡
炒熟黑芝麻 100克
Lakanto天然羅漢果黃糖 30克
無鹽牛油(室溫放軟) 50克
糯米皮
水磨糯米粉 150克(另加少量防沾用)
暖水 110克
葡萄籽油或菜油 半茶匙
煮糖水用
水，薑片和羅漢果天然黃糖 各適量(份量可參考做法末段)

Directions 做法
For the Black Sesame Filling 黑芝麻餡
With a grinder or food processor, grind roasted black sesame seeds and sweetener into fine powder. Mix this with softened butter in a mixing bowl thoroughly to form a paste. Cover and refrigerate until firm enough to roll. Divide paste evenly into 18 portions and gently roll each into a ball. Cover and place in the freezer until frozen-solid.
將炒熟的黑芝麻和代糖混合後用食物處理器或研磨機打成細粉，倒出後加入軟化牛油攪拌均勻成餡料，蓋好放雪櫃冷藏至定型後取出，平均分成18等份後輕輕搓成小圓球，蓋好放入冰箱冷凍至堅硬。

For the Glutinous Rice Balls 糯米皮
Place glutinous rice flour in a mixing bowl, gradually add warm water and mix with a pair of chopsticks until crumbly (there is no need to knead yet). Form a dough with about 30 g of the crumbs. Break this piece of dough into 3 to 4 smaller pieces and cook in a small pot of boiling water until the dough pieces float on the surface. Drain well.
把糯米粉放在攪拌盆中，多次少量的加入暖水，用筷子慢慢拌成棉絮狀(此時不用搓成糰)，取大約30克粉糰碎捏成糰，煮一小鍋水，滾起後把小麵糰分成三至四小塊加入水中煮至浮起，撈起瀝乾。

Add cooked dough to the rest of the dough crumbs. Add half teaspoon of oil then start kneading by hand or with a spatula until it forms a smooth and soft dough that does not stick to the bowl nor your hand. Adjust the dough consistency by adding more water if the dough is too dry or more glutinous rice flour if it is too sticky.
把巳煮熟的糯米糰加進原來的糯米糰碎中，加少許油，用膠刮或手揉成光滑不沾手不黏攪拌盆的柔軟粉糰， 因糯米粉受水程度有別，若粉糰乾裂可加點水再揉搓，反之則加少許糯米粉揉搓而不沾手。

For Shaping 湯圓造型
Divide dough evenly into 18 portions. Take one and shape into a ball then flatten into a disc that is slightly thinner around the edges. Place a frozen black sesame ball in the middle. Wrap then seal edges by pinching them together. Roll into a smooth ball again then place on a glutinous rice flour dusted plate to prevent sticking. Repeat with remaining portions while keeping the dough and rolled balls covered to prevent drying.
把粉糰分成十八等份，取一份搓圓後按扁，邊緣要比中央稍薄，包入一份巳冷凍至冰硬的黑芝麻餡料後收口，搓圓後放在輕洒了糯米粉的碟子上，重覆包入餡料直至完成， 包餡時要蓋好粉糰和包好的湯圓防乾。

To make the sweet soup, bring a pot of water with a few slices of ginger and Lakanto golden monk fruit sweetener to a boil. Remove from heat and keep warm.
*I used about 1 tablespoon of Lakanto per 100 g of water. Please adjust sweetness according to taste.
取一小鍋下水，幾片薑和羅漢果天然黃糖煮滾成糖水， 關火保暖備用。
*EC大約每一百克水加一湯匙羅漢果天然黃糖，請自行控制甜度

Bring another pot of water to a boil. Place rice balls in boiling water and cook with medium-low power with occasional stirring until they float to the surface and expand. Switch off then cover the pot and let rest for 5 minutes. Drain and transfer the rice balls to the sweet soup before serving.
取另一小鍋加水煮滾，水滾後加入湯圓轉中小火並間中攪拌以免黏底，煮至湯圓膨脹且浮起後關火，蓋上鍋蓋焗5分鐘後撈出，加入糖水後可享用。

Lakanto golden monk fruit sweetener
Lankanto羅漢果天然黃糖

If you want to republish this recipe, please link back to this post.
版權所有，如需引用，請註明出處

EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes

© Copyright 2020 ecbakes.com