Tang Yuan — Black Sesame Glutinous Rice Balls for Dongzhi and Lantern Festival

Make the filling. If your sesame seeds are not already toasted, toast them in a dry frying pan over medium heat, stirring constantly, for 2–3 minutes until fragrant. Even pre-toasted seeds benefit from a quick refresh. Let cool completely.

Grind the cooled sesame seeds with the powdered sugar in a spice grinder or food processor until the mixture is a fine, slightly oily crumb — it should hold together when pressed. Transfer to a bowl, add the solid coconut oil, and mix until fully combined into a paste.

Spread the filling paste onto a small plate in an even layer. Refrigerate for at least 20 minutes, until firm enough to scoop cleanly.

Make the broth. Combine the broth water, ginger slices, and sugar in a saucepan (add the pandan leaf if using). Bring to a boil over medium-high heat, stir to dissolve the sugar, then reduce to a low simmer. Simmer for 10 minutes to develop the flavour. Keep warm while you prepare the tang yuan.

Make the dough. Put the glutinous rice flour in a large bowl. Pour in 80% of the hot water and stir with chopsticks or a fork to begin combining. Add the remaining water a little at a time, kneading after each addition, until the dough is soft and smooth — it should feel like soft playdough: slightly tacky but not sticky. If it sticks to your hands, add a pinch more flour; if it cracks, add a little more warm water. Knead for 3–4 minutes until fully smooth. Cover with a damp cloth.

Remove the filling from the refrigerator. Divide it into 16 equal portions (about 8g each) and roll each into a smooth ball. Return to the fridge while you work with the dough.

Divide the dough into 16 equal portions (about 20g each). Keep all portions covered with a damp cloth as you work. Roll one portion into a ball, then flatten it between your palms into a disc about 7cm across — the centre should be slightly thicker than the edges.

Place one chilled filling ball in the centre of the disc. Gather the dough edges upward around the filling, pinching the seam firmly closed — this is the critical point; any gap will leak filling into the broth. Roll gently between your palms to create a smooth, even ball. Repeat with remaining dough and filling. Keep finished tang yuan covered.

Cook the tang yuan. Bring a large pot of water to a gentle simmer (small bubbles; not a rolling boil). Add 8–10 tang yuan at a time — do not overcrowd. Cook until they float to the surface, then continue to cook for 1 full minute after they float, 4–5 minutes total. Remove with a slotted spoon.

Ladle the warm ginger broth into bowls (discard the ginger slices and pandan). Add 3–4 tang yuan per bowl and serve immediately.