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Put the glutinous rice flour in a bowl, add the boiling water, stir well, then add the room temperature water and mix to make a dough. Divide into three pieces, then tint one red with beetroot powder and one yellow with turmeric. Wrap each and set aside for 1 hour.
Form the black sesame paste into 12 balls, then freeze until firm. Divide each dough into four pieces. One at a time, flatten each with lightly-floured finger to a 7cm disc. Put a black sesame ball in the centre and wrap to enclose, pinching the edges.
Meanwhile, put the caster sugar, star anise and 1½ cups water in a saucepan set over a high heat and boil rapidly for 5 minutes Boil the dumplings in a large saucepan of rapidly boiling salted water for 5 minutes, then transfer to the syrup, simmer for 5 minutes, then turn the heat off and stand for 5 minutes. Serve with fruit salad.