• In a dry skillet over medium heat, add the sesame seeds. Toast them for about 3-5 minutes, stirring frequently until they become fragrant and slightly golden. Be cautious not to burn them otherwise they will be bitter. Remove from heat and let them cool down.
• Transfer the cooled sesame seeds to a food processor or a blender. Add in the sugar and grind them until they turn fine. Initially, they’ll form a crumbly texture.
• Once the sesame seeds have transformed into a crumbly texture, add the room temperature unsalted butter to the food processor or blender. Blend again until the butter is fully incorporated, creating a smooth and creamy black sesame paste. You might need to scrape down the sides of the processor/blender occasionally to ensure everything mixes evenly.
• Place the paste in the freezer for approximately 20 minutes until it firms up slightly, maintaining a malleable consistency for shaping into balls.
• Once the paste has been in the freezer for 20 minutes, take it out and shape it into small balls, each roughly the size of a teaspoon. Transfer these balls into the freezer and let them chill for about 2-3 hours. While they’re chilling, you can start preparing your dough.

Glutinous Rice Dough

• In a mixing bowl, add the glutinous rice flour.
• Gradually add water, a little at a time, and mix it into the flour. Use a spoon or spatula to combine the water and flour until it starts to come together.
• Knead the mixture: Use your hands to knead the dough thoroughly until it forms a smooth and pliable consistency. If the dough feels too dry or crumbly, add a little more water, a teaspoon at a time, until it reaches the desired texture. If it becomes too sticky, add a touch more glutinous rice flour.
• Optionally, if you want to create coloured dough, divide the dough into smaller portions and add a few drops of food coloring to each portion. Knead the colouring into the dough until evenly distributed.
• Once the dough is ready, cover it with a damp cloth or plastic wrap to prevent it from drying out while you prepare your glutinous rice balls or any other shapes for cooking.