Black Sesame Tang Yuan in Ginger Broth

Toast the raw black sesame seeds in a dry pan. When the flat seeds plump up and become easy to break when crushed between your fingers, they are done.

Grind the toasted seeds and sugar until they form a fine, soft, oily paste. Stir in the butter and mix, then refrigerate to firm up.

In a mixing bowl, add the glutinous rice flour. Pour in the boiling water while stirring with a spatula, gradually adding room temperature water. Knead by hand until a soft, smooth, non-sticky dough forms. Separate into 3 to mix colours.

Ensure the filling is semi-solid for easy handling. Divide both dough and filling into equal portions and roll each into a ball.

Flatten a piece of dough into a disc a little larger than the filling ball, place a portion of filling in the middle, then gently push the dough upwards to wrap tightly and seal completely. Set the finished tang yuan on a parchment-lined tray and cover with cling film or a damp towel to prevent drying.

In a pot of boiling water, add rock sugar and ginger slices to make the broth.

In another pot of boiling water, gently lower the dumplings using a slotted spoon. Stir gently to prevent sticking. Once they float to the top, serve in the broth.