Tang Yuan Glutinous Rice Balls

In a bowl, combine the ground black sesame seeds, granulated sugar, and softened lard or vegetable oil. Mix well until a thick paste forms. Divide the paste into small balls, about 1 teaspoon each. Place them on a plate and chill in the refrigerator for 10 minutes to firm up.

In a large mixing bowl, gradually add the warm water to the glutinous rice flour while mixing with your hands. Knead the mixture until it forms a smooth, soft, and pliable dough. It should not be too sticky or too dry. Adjust water or flour as needed.

Take a small piece of dough, about 1 tablespoon, and flatten it into a disc in your palm. Place one chilled sesame filling ball in the center of the dough disc. Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll it gently between your palms to form a smooth, round ball. Repeat with the remaining dough and filling.

Bring a large pot of water to a rolling boil. Gently drop the Tang Yuan balls into the boiling water, stirring lightly to prevent them from sticking to the bottom. Once they float to the surface, reduce the heat to medium-low and continue to cook for another 2-3 minutes until they are thoroughly cooked through and appear translucent.

While the Tang Yuan are cooking, in a separate small saucepan, combine 6 cups of water, rock sugar, and ginger slices. Bring to a boil, then reduce heat and simmer for 5-10 minutes, allowing the flavors to meld and the rock sugar to dissolve. Adjust sweetness to your preference.

Once the Tang Yuan are cooked, use a slotted spoon to transfer them directly into bowls of the hot ginger soup. Serve immediately while warm. For an extra touch, you can garnish with a sprinkle of toasted sesame seeds.