Tang Yuan Glutinous Rice Balls

Grind the roasted black sesame seeds into a fine powder using a food processor or mortar and pestle. Mix the ground sesame seeds with granulated sugar and melted lard or butter until a thick paste forms. Divide the paste into 12-15 small portions and roll them into small balls. Chill in the refrigerator for 10 minutes to firm up.

In a large bowl, gradually add warm water to the glutinous rice flour, mixing with chopsticks or a spoon until a shaggy dough forms. Knead the dough by hand for about 5-7 minutes until it becomes smooth, soft, and pliable. The dough should not be sticky. If too dry, add a tiny bit more water; if too wet, add a little more flour.

Divide the dough into 12-15 equal portions. Take one portion and flatten it into a disc in the palm of your hand, creating a slight indentation in the center. Place one chilled sesame filling ball in the center of the dough disc. Carefully bring the edges of the dough up and around the filling, sealing it completely. Roll it gently between your palms to form a smooth, round ball. Repeat with the remaining dough and filling.

In a medium pot, combine the sliced ginger and 750ml of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the ginger flavor to infuse. Add the brown sugar (or rock sugar) and stir until completely dissolved. Keep the soup warm over low heat.

Bring a separate large pot of water to a rolling boil. Carefully drop the prepared Tang Yuan into the boiling water, stirring gently to prevent them from sticking to the bottom. Once the Tang Yuan float to the surface, continue to cook for another 2-3 minutes until they are soft and translucent.

Using a slotted spoon, carefully transfer the cooked Tang Yuan directly into bowls of the warm ginger soup. Serve immediately. Optionally, garnish with a sprinkle of toasted sesame seeds or dried osmanthus flowers for extra fragrance and presentation.