Step 1

Toast sesame seeds in a wok or skillet over low heat, until fragrant and smoky, about 9 minutes. (Tip: Throw some white sesame seeds into the mix, so that when these turn a toasty brown, you'll know the entire batch is toasted through). Remove and let cool for 10 minutes.

Step 2

In a blender, grind or pulverise the toasted seeds till it resembles a rough paste. The paste will become clumpy as the oils are released.

Step 3

Take 1/3 cup of this paste and blend with butter, sugar and salt till a smoother, thick paste is obtained. Take 1/2 teaspoon portions, shape into small balls and place on a tray or plate. Cover with cling wrap and let chill in the refrigerator until required. Meanwhile, prepare the ginger soup. (Note: If you would like bigger balls, the fillings can be made a little larger).

Step 4

Fill a pot with the water and put in ginger and pandan leaves. Bring to a boil over medium heat. Once boiling, discard pandan leaves. Let boil for 10 to 15 minutes, or until water has reduced to about 4 cups (1 litre). Add rock sugar and osmanthus and boil until sugar has dissolved. Turn off heat and set aside.

Step 5

In a mixing bowl, mix glutinous rice flour with enough water and mix till the sticky dough comes together, and no longer sticks to your fingers. Shape into a long sausage shape until about 1 inch (2 cm) wide. Cut into 1 inch (2 cm) lengths - should make 15 to 20 sections. Cover with a clean tea cloth to prevent the dough from drying out. (Tip: If you would like bigger balls, divide equally into larger sections). Have some water and extra glutinous rice flour in separate bowls ready on your work top.

Step 6

Meanwhile, bring a pot of water to a gentle boil over medium heat. Have a second pot of warm water ready.

Step 7

Take the chilled black sesame balls out of the refrigerator. Take one ball of dough (remember to cover the rest with the tea cloth) and flatten into a round disc. Keep the centre slightly thicker, and press around the edges. Dab your fingers with a little water if the dough gets too dry and begins to crack. Dab very sparingly with flour if it gets too sticky.

Step 8

Place a black sesame ball in the centre, fold up the edges all around the filling towards the centre and seal by pressing together with your fingertips. Then shape into a smooth ball by rolling it very gently between your palms. Drop it gently into the boiling water, making sure to allow some room between the balls. Do not attempt to move or stir them around until they float. As you drop each filled ball into the water, scoop out cooked balls that float to the surface and place into the second pot of warm water. Repeat for the rest of the dough sections.

Step 9

When ready to serve, scoop 4 to 5 filled balls in individual serving bowls and fill with ginger soup. Sprinkle over with some osmanthus and serve hot.