Back to 4 servings Black sesame filling 0.5 cup raw black sesame seeds, about 70 g; toast before grinding 0.25 cup granulated sugar, about 50 g; superfine sugar gives a smoother filling 4 tbsp unsalted butter, about 56 g, softened to room temperature; refined coconut oil works for a vegan filling Dough 1 cup glutinous rice flour, about 120 g; also called sweet rice flour; do not substitute regular rice flour 0.5 cup warm water, about 120 ml, around 60-70 C / 140-160 F; add more by feel Ginger syrup 4 cups water, about 1 liter, for the syrup 4 slices fresh ginger, 4-5 thin slices 0.25 cup brown sugar or rock sugar, about 50 g, or to taste
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1 Step 1: Pour the black sesame seeds into a dry skillet and set it over medium-low heat. Stir or shake the pan frequently for 3 to 5 minutes, until the seeds smell nutty and start to pop. Spread them out and let them cool all the way.2 Step 2: Grind the cooled sesame seeds with the granulated sugar to a fine, sandy powder.3 Step 3: Mix the powder with the softened butter or coconut oil into a thick paste. Chill 30 minutes in the fridge or 15 minutes in the freezer until firm.4 Step 4: Roll the firm filling into 16 equal balls, about 1/2 teaspoon each. Return them to the freezer on a parchment-lined plate until solid.5 Step 5: Stir the warm water into the glutinous rice flour with chopsticks or a spatula until a shaggy dough forms.6 Step 6: Knead the dough 5-7 minutes until smooth and soft, like an earlobe. Add water 1/2 teaspoon at a time if dry, or dust with flour if sticky.7 Step 7: Cover the dough with a damp cloth or plastic wrap right away so it does not dry out.8 Step 8: Cut the dough into 16 equal pieces, keeping unused pieces covered.9 Step 9: Flatten each piece into a disc about 2 inches (5 cm) across, thinner at the edges. Place a frozen filling ball in the centre, pinch to seal fully, and roll into a smooth sphere.10 Step 10: Set the sealed balls on a parchment-lined tray without touching.11 Step 11: Simmer the ginger slices and sugar in the 4 cups of water for 5 minutes to make the syrup. Keep warm.12 Step 12: Bring a large pot of water to a boil. Lower in the Tang Yuan in batches and nudge gently with a spoon to prevent sticking. Cook until they float, about 3-5 minutes, then 1-2 more minutes so the filling is hot and molten.13 Step 13: Lift the cooked Tang Yuan into bowls with a slotted spoon, ladle the hot syrup over them, and serve immediately while warm and chewy.getsaucepan.com/r/55213eec-526c-5333-a509-fc3a54362250
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