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Method :
Combine the
sesame paste with the caster sugar. Sift the rice flour into a bowl and
stir in 200ml boiling water. Knead carefully (the dough will be very
hot) to form a soft, slightly sticky dough. Dust your hands with extra
rice flour, roll the dough into a cylinder, then divide it into cherry
size pieces. Cover the dough with a tea towel and, using one piece at a
time, form each piece of dough into a flat round, then gather it into a
cup shape. The dough should be fairly thin.
Fill each cup
shape with 1 teaspoon of paste and fold the top over, smoothing the
dough so you have a round ball with no visible joins.
Bring 1 liter
water to the boil, add the rock sugar and stir until dissolved. Return
to the boil, add the dumplings in batches and simmer for 5 minutes, or
until they rise to the surface. Serve warm with a little of the syrup.
Makes 24
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