Black Sesame Tang Yuan (Sweet Glutinous Rice Balls)

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1. 1Step 1: Toast the black sesame seeds and nuts in a dry pan over medium heat, stirring occasionally, for 5-6 minutes until fragrant. Let cool.
2. 2Step 2: Grind the toasted seeds and sugar into a coarse powder using a food processor. Transfer to a bowl and mix with softened butter or lard, 1 tbsp water until combined. Freeze the mixture for 30 minutes until firm but pliable.
3. 3Step 3: Scoop out teaspoon-sized portions (about 9 g / 0.3 oz each) and roll into small balls. Add to a tray or plate, freeze for another 30 minutes until completely solid.
4. 4Step 4: Place the glutinous rice flour in a large bowl. Gradually add hot, just boiled water (starting with less) while stirring with chopsticks until the mixture forms small dough clumps.
5. 5Step 5: Once the dough cools a bit, knead into a soft, elastic dough. It may feel dry at first, but as you knead, it will smooth out. Adjust with a little extra flour or water if needed. Cover the dough with a plastic wrap and let rest for 10 minutes, then divide it into small balls weighs 15 g (0.5 oz) portions. Keep the dough wrapped to keep the moisture.
6. 6Step 6: Roll each dough portion into a ball. Flatten it into a small disc and place a sesame-filling ball in the center. Carefully wrap the dough around the filling and seal it completely. Roll gently into a smooth ball (see the video below).
7. 7Step 7: Bring a large pot of water to a boil. Gently add the tang yuan in batches. Stir lightly to prevent sticking. Simmer for 5-6 minutes until they float to the surface. Add a splash of cold water at the end to firm up the texture. Remove with a slotted spoon and serve in the cooking water or a sweet soup of your choice. Freeze the rest on a tray until firm and freeze in an airtight bag, these last months!