Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
- SERVES 6+ as a dessert or treat
- 4 Tbsp. black sesame seeds (OR 1 package store-bought prepared black sesame paste - look for it in Asian stores)
- 1/2 cup brown or white sugar
- 1 tsp. salt
- 1 cup of glutinous rice flour (also called 'sticky rice flour') - available at Asian stores
- 1/2 can coconut milk
If you have ready-made black sesame paste, start at step 4.
- Place black sesame seeds in a coffee grinder. (To remove residual coffee bean dust, simply wipe with a dry rag). Grind for about 30 seconds, until sesame seeds break down into a thick and glossy powder.
- Place ground seeds in a sauce-pan over medium to medium-low heat. Add 2 Tbsp. water, 1/2 tsp. salt, plus 1/3 cup sugar. Stir constantly until the sugar melts and a thick, black sauce forms - like melted chocolate in consistency - about 5-7 minutes.
- Remove from heat and do a taste-test for sugar, adding up to 1/4 cup more sugar if not sweet enough (white sugar is sweeter than brown). When you're happy with the sweetness of the paste, place it in the refrigerator to cool. Tips: The paste needs to be quite sweet in order to balance out the savory glutinous rice dough that will surround it. Also, don't worry if the paste is a little granular - this is desirable.
- Measure 1 cup glutinous rice flour plus 1/2 tsp. salt into a mixing bowl, stirring to mix.
- Add up to 1/2 can coconut milk and stir to form a stiff dough. You may need to add slightly more coconut milk, or more flour depending on how thin or thick your coconut milk is. The dough should be pliable - similar to play dough. It shouldn't stick to your hands too much (if it does, it requires more flour). If the dough doesn't stick together, it's too dry - add a little more coconut milk or water.
- Take a little of the dough in your hands and roll it between your palms to make a ball (like you would do with play dough). Continue until all the dough is used, placing the balls on a clean, dry surface.
- Remove the black sesame paste from the refrigerator - it should have thickened (almost like taffy in consistency). Taking the first ball in your hand, use your index finger to indent a hole. Spoon some of the paste into the indentation (about 1/2 tsp).
- Use your thumb and fingers to flatten out the sides, then close the dough over the paste. Now reshape the dough back into a ball, rolling it between your palms as you did before. Place the finished balls on a clean, dry plate. (If you find the balls are sticking, you can lightly oil the plate.)
- Drop the sticky rice balls into a pot of boiling water. At first they will drop to the bottom of the pot. Allow them to boil for 6-8 minutes, or until they begin to float in the water. Drain and set the sticky rice balls on a clean surface.
- Using a spoon or your finger, take a little more of the black sesame and press it onto each ball to make pupils.
- Plate up and serve your Scary Eyeballs!