Glutinous Rice Balls

1. Cover 1-1/2C Glutinous Rice with water and soak overnight
2. Blend the soaked rice with a blender for about 3 minutes, or until there are no big grains left. It doesn’t really matter how much water you add to blend the rice since it will be drained later, as long as it is easy to blend.
3. After the rice is blended, use a nut milk bag to strain the rice milk.
4. Tie the bag up, put it on top of a rack and loaded a plate and something very heavy on top. Leave draining overnight or for 8 hours, flipping over halfway. Creating a “rice cake”
5. Remove the “rice cake” from the bag and break into small pieces in a mixing bowl.
6. While parts of the rice cake is being boiled, crumble up the rest of the raw rice cake.
7. Strain the cooked rice cake from the pot and add them back to the crumbled raw pieces.
8. Start working it all into a dough.
9. Separate the dough into 16 portions.

Black Sesame Filling

1. Combine butter at room temperature, ground black sesame, sugar and work into a dough-like mixture. 
2. Separate the sesame filling into 16 even portions and roll them into little balls.
3. Flatten a piece of the rice dough and put a portion of the filling in the center, pinch the opening shut and roll into a ball. Roll in cornstarch to prevent them from sticking to each other. Repeat the process.

Cook or freeze

1. Cook immediately or freeze. Cooking the glutinous rice balls: Bring a pot of water to boil, add the balls and cook until they float to top, strain the balls into a bowl and add syrup or soup of your choice. I prefer it with just boiled water since the sesame filling is pretty sweet.