Tangyuan (汤圆 — Sweet Glutinous Rice Balls in Soup)

Ingredients

• For the black sesame filling
• 100 g black sesame seeds, finely ground to a near-paste
• 40 g lard, at room temperature
• 50 g caster sugar
• For the dough
• 250 g glutinous rice flour
• 180 ml water, warm
• For the ginger broth
• 1 litre water
• 40 g fresh ginger, peeled, sliced
• 60 g rock sugar, or to taste

Method

1. 1
   Combine the finely ground black sesame with the lard and sugar, mixing until fully cohesive. Transfer to a tray and freeze until firm enough to portion cleanly into balls of roughly 10 g each. The filling is ready when it holds its shape under the pressure of a finger without softening.
2. 2
   Bring the ginger slices and water to a simmer in a saucepan and cook for 15 minutes. Add rock sugar and stir to dissolve. Keep the broth warm over low heat. The broth is ready when the ginger scent is pronounced and the liquid is faintly golden.
3. 3
   Mix the glutinous rice flour with the warm water, working it into a smooth, pliable dough — neither sticky nor cracking at the edges. The dough is ready when it holds together in a soft, uniform mass that does not tear when pressed.
4. 4
   Divide the dough into portions of approximately 20 g each. Flatten each piece in the palm into a round disc. Place one portion of chilled filling at the centre, then pinch and seal the dough firmly around it, rolling the ball smooth between the palms. The skin must enclose the filling completely — no thin patches, no visible seam.
5. 5
   Bring a large pot of water to a gentle simmer — not a rolling boil. Lower the tangyuan in carefully and cook over medium-low heat, maintaining a steady, quiet simmer throughout. Vigorous boiling will crack the skin and release the filling. The tangyuan are ready when they rise and float at the surface.
6. 6
   Transfer the cooked tangyuan with a slotted spoon into bowls. Ladle the hot ginger broth over them and serve immediately. The balls should be glossy, intact, and yielding to the spoon with no resistance.