Sweet Rice Balls in Ginger Syrup

Instructions

1. Prepare the filling
   Toast the black sesame seeds in a dry pan over medium heat until fragrant, about 3-4 minutes, stirring constantly to prevent burning. Cool slightly, then grind in a food processor until fine. Mix with 3 tablespoons sugar and softened butter until it forms a paste. Divide into 16-20 small portions and roll into balls. Refrigerate for 15 minutes to firm up.
2. Make the dough
   Place glutinous rice flour in a large bowl. Slowly add warm water while stirring with chopsticks or a fork until it forms a soft, pliable dough that doesn't stick to your hands. You may not need all the water, or you might need a little more. Cover with a damp cloth to prevent drying.
3. Form the rice balls
   Divide the dough into 16-20 equal portions. Take one portion, flatten it in your palm, place a filling ball in the center, then carefully wrap the dough around the filling. Gently roll between your palms to form a smooth ball. Place completed balls on a plate dusted with glutinous rice flour to prevent sticking. Repeat with remaining dough and filling.
4. Prepare the ginger syrup
   In a medium pot, combine 4 cups of water, 1/2 cup sugar, sliced ginger, and pandan leaves (if using). Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the flavors. Keep the syrup hot but not boiling.
5. Cook the rice balls
   Bring a large pot of water to a boil. Gently add the rice balls, stirring carefully to prevent sticking. When the rice balls float to the surface (about 3-4 minutes), they're done. Remove with a slotted spoon.
6. Serve
   Place 4-5 rice balls in each serving bowl. Ladle hot ginger syrup over the rice balls, making sure to include some ginger slices. Sprinkle with osmanthus flowers if using. Serve immediately while hot.