Osmanthus Sticky Rice Balls (Printable Version)
Fragrant sticky rice balls with osmanthus, gently steamed and filled with sweet bean or sesame for a soft treat.
# What You'll Need:
→ Rice Balls
01 -
200 g glutinous rice (sticky rice or mochigome)
02 -
2 tablespoons dried osmanthus flowers
03 -
1–2 tablespoons granulated sugar, to taste
04 -
2 tablespoons sweetened red bean paste or black sesame paste (optional filling)
05 -
Pinch of fine salt
06 -
Fresh or dried edible leaves for garnish (optional)
→ Osmanthus Syrup (Optional)
07 -
2 tablespoons honey
08 -
1 teaspoon dried osmanthus flowers
09 -
1 tablespoon hot water
# Steps To Follow:
01 -
Rinse glutinous rice under running water until the liquid is clear. Submerge in cold water and soak for a minimum of 4 hours or overnight. Drain thoroughly before steaming.
02 -
Distribute drained rice evenly on a cheesecloth-lined steamer tray. Steam over boiling water for 25–30 minutes, until rice appears fully translucent and sticky. Allow to cool slightly.
03 -
If using a filling, portion small amounts of red bean or black sesame paste (approximately 1/2 teaspoon each) and roll into spheres. Freeze briefly to firm the filling for easier shaping.
04 -
Grease hands lightly or use disposable gloves. Take a spoonful of steamed rice, press into a flat disc, place a piece of filling in the center (if using), and encase. Shape into cohesive, spherical balls by rolling gently between your palms.
05 -
Lightly sprinkle the surface of each rice ball with dried osmanthus flowers and a touch of granulated sugar. Drizzle with osmanthus syrup if desired and garnish with edible leaves for contrast and presentation.
06 -
Combine honey and hot water in a small bowl, stirring until fully dissolved. Add dried osmanthus flowers and let steep for 5 minutes. Drizzle lightly over rice balls before serving.
# Notes and Tips:
01 -
Use short-grain glutinous rice for optimum texture; soaking in advance ensures even steaming and soft consistency.