Ingredients:

For the Rice Balls:

• 1 cup glutinous rice flour
• ½ cup water (adjust as needed)

For the Sesame Filling:

• ¼ cup black sesame seeds, toasted
• 2 tbsp sugar
• 2 tbsp unsalted butter, softened

For the Ginger Syrup:

• 4 cups water
• 1 piece ginger, about 2 inches, sliced
• ¼ cup sugar (or to taste)

Instructions:

1. Prepare the Sesame Filling: Grind the toasted sesame seeds into a fine powder. Mix with sugar and softened butter to form a paste. Divide into small balls and freeze until firm.

2. Make the Dough: In a bowl, combine glutinous rice flour with water, kneading until a soft, smooth dough forms. Divide the dough into small portions and flatten each piece.

3. Assemble the Tangyuan: Place a sesame filling ball in the center of each flattened dough piece. Carefully wrap the dough around the filling, rolling it into a smooth ball.

4. Prepare the Ginger Syrup: In a pot, bring water and ginger slices to a boil. Add sugar and simmer for 10-15 minutes, adjusting sweetness to taste.

5. Cook the Tangyuan: In a separate pot, bring water to a boil. Add the rice balls and cook until they float to the surface, about 3-5 minutes.

6. Serve: Transfer the cooked tangyuan to the ginger syrup and serve warm.

For full recipe details, visit:

• The Woks of Life – Tangyuan Recipe