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.

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.

Black Sesame Glutinous Rice Balls (Sugar Free)

Makes 18

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)

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
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
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.

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.

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。

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.

Lakanto golden monk fruit sweetener

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