Asiri Punchihewa


Recipe by Bruno Santos and Olivier Foucke of Westin Macau – Gold Winner Dilmah RHT Challenge Macau 2014 

Makes 5 Portions

Sesame paste:
1 cup black sesame seeds
2 cup sugar
½ cup peanut

Glutinous rice dough:
1 cup glutinous rice flour
½ cup water

Natural Ginger tea soup:
5 spoons Dilmah Natural Ceylon Ginger Tea
1 small rock sugar
12 pcs soaked lyceum berries
6 dried red dates
4 pcs dried salted mandarin skin

Preheat the oven to 180 degrees Celsius.

Sesame paste:
Roast the peanut, cool down. Add sugar, peanut and sesame seed to the Robocoupe and blend till paste.
In a bowl soften the butter then add the sesame paste. Mix till it becomes a homogeneous paste.
Divide into small balls.  Reserve in fridge till it hardens.

Glutinous rice dough:
Mix rice flour with the water. Roll it by hand till you get a sticky dough.

Forming the sesame balls:
Divide the rice dough into 1.5 inch balls and keep them covered with a damp cloth since they dry up very quickly.
Form the ball into a pocket, fill up with the sesame filling.
Seal the opening carefully, making sure the balls are not cracked.
Gently roll into a sphere shape.

Preparing the tea:
Add the Natural Ceylon Ginger tea to a liter of water. Brew for 10 Minutes. Strain into the hot pot with the rest of the ingredients and infuse for 5 minutes. Add the sesame balls to the soup till they float.

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