Tangyuan (Sweet Rice Balls)

Instructions

1. 1

   Make the Filling: In a small bowl, mix the black sesame powder, powdered sugar, and melted coconut oil until it forms a thick paste. Refrigerate for 20 minutes to harden, then roll into small marble-sized balls (about 1/2 inch in diameter). Keep them chilled.

2. 2

   Make the Dough: In a large bowl, slowly pour the warm water into the glutinous rice flour, stirring with chopsticks until it forms a shaggy dough. Knead until it becomes smooth, soft, and resembles the texture of Play-Doh.

3. 3

   Assemble: Pinch off a piece of dough (about the size of a walnut). Flatten it in the palm of your hand, place a chilled sesame ball in the center, and wrap the dough around it. Roll it between your palms until perfectly round and seamless.

4. 4

   Prepare the Sweet Soup: In a pot, bring 4 cups of water to a boil. Add the ginger slices and brown sugar, simmering for 5 minutes to create a sweet, fragrant broth.

5. 5

   Boil the Tangyuan: Carefully drop the rice balls into the gently boiling soup. Stir gently so they don't stick to the bottom.

6. 6

   Serve: Cook for 3-5 minutes. They are ready when they float to the surface and become slightly plump and translucent. Serve warm in bowls with the sweet ginger soup.