Tangyuan with Black Sesame

Method

1. 1

   Grind the toasted sesame seeds with the sugar to a coarse powder, then work in the soft butter to a thick paste. Chill 15 minutes and roll into 16 small balls.

   💡 The butter is the trick — it sets firm for shaping and melts back to lava when cooked.

2. 2

   Knead the glutinous rice flour with the warm water into a smooth dough the texture of an earlobe — soft but not sticky.

3. 3

   Divide the dough into 16 pieces. Flatten each into a cup, tuck a sesame ball inside, pinch shut and roll between your palms until seamless.

   💡 Any crack is a leak — re-roll until the surface is perfectly smooth.

4. 4

   Simmer the ginger and brown sugar in 800 ml of water for 10 minutes to make a light syrup.

5. 5

   Boil the tangyuan in a separate pot of water; when they float, give them 2 more minutes.

6. 6

   Lift them into bowls, ladle over the warm ginger syrup, and warn everyone the centers are hot.