Tangyuan — Sweet Rice Balls in Ginger Syrup

Method

1. 1
   • black sesame seeds 60 g
   • white sugar 40 g
   • butter 20 g

   Make the sesame filling — Grind the toasted black sesame seeds with the white sugar until fine, then mix in the softened butter to form a firm paste. Chill for 10 minutes so it firms up.

   ⏱10 min
2. 2
   • black sesame seeds 60 g

   Roll the sesame balls — Roll the sesame paste into 12 small balls (about the size of a hazelnut) and set aside on a plate.

3. 3
   • glutinous rice flour 200 g
   • water 1⅗ dl
   • cinnamon stick 1

   Knead the rice dough — In a bowl, gradually mix the glutinous rice flour with the warm water, kneading until you get a smooth, soft dough that doesn't stick to your hands.

4. 4
   • black sesame seeds 60 g

   Wrap the filling in dough — Divide the dough into 12 pieces. Flatten each piece, place a sesame ball in the center, and wrap the dough around it, rolling gently into a smooth sphere.

5. 5
   • water 1⅗ dl
   • brown sugar 100 g
   • fresh ginger 30 g
   • cinnamon stick 1

   Make the ginger syrup — In a pot, combine the water, brown sugar, sliced ginger, and cinnamon stick. Bring to a boil, then simmer for 10 minutes to make a fragrant syrup.

   ⏱10 min
6. 6
   • glutinous rice flour 200 g
   • fresh ginger 30 g
   • cinnamon stick 1

   Add rice balls to syrup — Remove the cinnamon stick and ginger slices from the syrup, then gently drop the rice balls into the simmering syrup.

7. 7

   Cook until glossy and serve — Cook until the balls float to the surface and turn glossy and translucent, about 5-6 minutes. Ladle into bowls with the warm syrup and serve immediately.

   ⏱6 min