Tangyuan

Ingredients for 4

Filling

• 80 gblack sesame seeds
• 60 gcaster sugar
• 50 glard (softened; or unsalted butter)
• 1 pinchsalt

Dough

• 200 gglutinous rice flour
• 175 mlwarm water (about 50 °C) (add gradually)

To serve

• 2 tbspsugar or rock sugar (for a light syrup)
• 3 fresh ginger (sliced)
• sweet osmanthus syrup or fermented glutinous rice (jiuniang) (optional)

Method

1. Toast the sesame seeds in a dry pan over low heat until fragrant and just popping, about 5 minutes. Let them cool. · timer 5 min
2. Grind the seeds with the sugar and salt to a fine, slightly oily powder.
3. Work in the soft lard until it forms a dark paste.
4. Chill the paste until firm enough to roll, about 30 minutes in the fridge. · timer 30 min
5. Roll the paste into about 20 small balls (about 8 g each) and keep them cold.
6. Stir the warm water into the rice flour bit by bit and knead to a soft dough like earlobe-soft clay. Add a spoonful more flour or water as needed.
7. Divide the dough into about 20 pieces (about 18 g each) and keep them covered.
8. Press a piece into a small cup with your thumbs, put in a filling ball and push the dough up around it.
9. Pinch closed and roll between your palms into a smooth ball. Repeat.
10. For the syrup, simmer the ginger and sugar in 1 litre of water for 10 minutes. · timer 10 min
11. Lower the balls into a large pan of boiling water and stir gently so they don't stick to the bottom.
12. When they float, lower the heat and simmer 2 minutes more, until soft right through. · timer 2 min
13. Serve in bowls with the ginger syrup or their cooking water, with osmanthus or jiuniang if you have it.