Tangyuan

Filling

• black sesame seeds80 g
• caster sugar40 g
• coconut oil40 g

Dough and syrup

• glutinous rice flour200 g
• warm water170 ml
• ginger40 g
• rock sugar80 g
• water800 ml

Filling

1. 01

   Toast the black sesame seeds in a dry pan over medium heat for about 3 minutes, until fragrant, then leave to cool and grind to a fine powder. Mix the ground sesame with the caster sugar and coconut oil into a paste, roll into 20 small balls, and freeze for 20 minutes until firm.

Dough and cooking

2. 02

   Peel and thinly slice the ginger. Simmer it with the rock sugar in the water for 15 minutes to make the syrup.

3. 03

   Mix the glutinous rice flour with the warm water into a smooth, soft dough that does not crack.

4. 04

   Divide the dough into 20 pieces. Flatten one, wrap it around a frozen filling ball, and roll smooth. Repeat with the rest.

5. 05

   Drop the balls into a pot of boiling water, stir gently, and cook until they float, then 2 minutes more.

6. 06

   Lift into bowls and ladle over the hot ginger syrup.