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Sesame & ginger rice balls

  • 0:25 Prep
  • 0:20 Cook
  • Makes 24
  • Advanced


  • 500ml (2 cups) reduced-fat milk
  • 2 whole star anise
  • 1 cinnamon stick
  • 2 teaspoons orange rind, finely grated
  • 215g (1 cup) sushi rice
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) coconut cream
  • 2 tablespoons sweetened condensed milk
  • 50g (1/4 cup) glace ginger, cut into 5mm pieces
  • 80g (1/2 cup) sesame seeds, toasted


  • 1
    Combine milk, star anise, cinnamon and orange rind in a medium saucepan over medium heat. Bring to the boil. Stir in the rice. Bring to the boil. Cover with a tight-fitting lid. Reduce heat to low. Cook for 18 minutes. Set aside, covered, for 10 minutes to stand.
  • 2
    Stir in the sugar and coconut cream. Transfer to a medium bowl. Set aside for 30 minutes to cool.
  • 3
    Line a baking tray with non-stick baking paper. Stir in the condensed milk. Use wet hands to roll 1 tablespoonful of the rice mixture into a ball. Insert a piece of ginger into the centre of the ball and roll to enclose. Roll in sesame seeds to coat. Place on the lined tray. Repeat with remaining rice mixture, ginger and sesame seeds.

Source: taste.com.au


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