Tangyuan

Method

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1. Grind the toasted sesame seeds to a coarse powder, then beat in the sugar, softened butter and salt to a thick paste.

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2. Roll the filling into 20 small balls and freeze them 30 minutes, until firm.

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3. Put the glutinous rice flour in a bowl, pour the boiling water over a third of it and mix quickly with chopsticks.

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4. Add the cold water gradually and knead to a smooth dough with the texture of soft putty. Cover.

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5. Divide the dough into 20 pieces and flatten each into a disc thicker at the centre.

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6. Wrap a frozen filling ball in each and roll smooth between your palms, checking for cracks.

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7. Simmer the syrup ingredients together 10 minutes and keep it hot.

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8. Bring a large pan of water to the boil and drop the tangyuan in, stirring gently so they do not stick.

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9. Boil 4 minutes from the moment they float to the surface.

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10. Lift them into bowls with a slotted spoon and ladle the hot ginger syrup over.

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Chef’s Tips

• Freeze the filling balls or they cannot be wrapped.
• Boiling water into part of the flour is what makes the dough pliable.
• Roll them smooth. Cracks burst in the pan.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Ginger syrup
• Green tea
• A cold night

Storage & Reheating

Freeze uncooked on a tray for 2 months and boil from frozen, adding 2 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.