Black Sesame Tangyuan (Glutinous Rice Balls with Sesame Paste Filling)

Rub together 80g black sesame powder, 50g sugar, and 40g melted butter until no dry powder remains and the mixture holds when pressed. Pack it together firmly, then chill for at least 30 minutes so the filling becomes easy to portion.

Pour 160ml warm water into 220g glutinous rice flour a little at a time, mixing first with your fingertips.

Once it gathers into one mass, knead for about 3 minutes until soft, smooth, and pliable.

Keep the dough covered with a damp cloth whenever you are not shaping it, because dry dough cracks quickly.

Divide the chilled filling into 15g pieces, roll them into balls, and chill again briefly if they soften or smear.

Pinch off dough pieces slightly larger than the filling balls, press the center, and shape each piece into a thin cup.

Place the filling inside, gather the edges, pinch them closed, then roll gently until the surface looks smooth.

Bring 500ml water to a full boil, then lower to medium heat before adding the tangyuan.

Stir once gently so they do not stick to the bottom, cook until they float, then give them 1 more minute and lift them out.

Thinly slice 10g ginger and simmer it in the tangyuan cooking water over medium-low heat for 5 minutes.

When the ginger aroma is clear, place the dumplings in bowls and pour the hot ginger liquid over them.