Roast Black Rice:

Rinse 100g black rice 2–3 times until the water runs clear. Drain well.

Roast in a frying pan over low heat, stirring constantly, for 10–15 minutes until you hear popping sounds, see slight cracks, and smell a rich aroma. Let it cool completely.

Roast Black Beans:

Rinse 100g black beans and drain.

Roast over low heat for 15–20 minutes, stirring frequently, until the beans develop fine cracks and release a nutty aroma. Cool completely.

Grind into Powder:

Use a blender or grinder to separately grind the black sesame seeds, roasted black beans, and roasted black rice into fine powders. If clumps form during grinding, pause and scrape the sides before continuing.

In a large mixing bowl, combine the black sesame powder, black bean powder, and black rice powder. Mix well until evenly combined.

Gradually add 300g honey to the powder mixture, stirring until the mixture is moist, sticky, and holds its shape when pressed. Adjust with more honey if too dry or add a bit of powder if too wet.

Weigh out 20g portions of the mixture using a kitchen scale.

Roll each portion into a smooth ball between your palms.

Repeat until all the mixture is used.

Wrap each ball tightly in aluminum foil or place them in a sealed container.

Store in the refrigerator for up to 2 weeks. Enjoy 1–2 balls daily as a nutritious and energizing snack!