Tangyuan

Ingredients

• 200 gglutinous rice flour
• 120 mlwarm water
• black sesame pastefor filling
• ginger syrup — to serve

Method

1. In a medium mixing bowl, combine 200 g of glutinous rice flour with 120 ml of warm water. Gradually add the water to the flour while stirring with your hand or a wooden spoon until a dough forms. The dough should be smooth and pliable, not sticky or crumbly. If it's too dry, add a little more water, a teaspoon at a time.
2. Pinch off a small piece of dough, about the size of a large marble, and flatten it into a disc with your fingers. Place a small amount of black sesame paste in the center, about half a teaspoon. Carefully fold the edges of the dough over the filling and roll it gently between your palms to form a smooth ball. Repeat this process with the remaining dough and filling.
3. Fill a medium pot with water and bring it to a gentle boil over medium heat. Once boiling, carefully drop the tangyuan into the water, stirring gently to prevent them from sticking to the bottom. Cook until they float to the surface, which indicates they are cooked through and the dough is tender.
4. While the tangyuan are cooking, prepare the ginger syrup in a separate small pot. Heat the ginger syrup over low heat until it is warm but not boiling. This will enhance the flavor and aroma of the syrup.
5. Once the tangyuan have floated to the surface, let them cook for an additional 1-2 minutes to ensure the filling is heated through. Use a slotted spoon to remove them from the pot and transfer them directly into the warm ginger syrup.
6. Serve the tangyuan in small bowls with a generous ladle of ginger syrup. The tangyuan should be soft and chewy, with the warm, fragrant syrup complementing the sweet sesame filling. Enjoy them while they are warm, as this is when their texture and flavor are at their best.