Tang Yuan, Chinese glutinous rice balls (汤圆)

Step 1

Toast black sesame seeds (or peanuts) in a frying pan over low heat (see note 1).

Step 2

In a food processor, grind cooled black sesame seeds (or peanuts) and sugar until they turn into a paste texture.

Step 3

Add lard (or butter). Mix to combine then keep refrigerated until the mixture is firm enough to handle.

Step 4

Divide into 20 portions. Shape each piece into a ball. Put them back in the fridge while preparing the dough.

Step 5

In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.

Step 6

Add room temperature water (or beetroot juice) little by little.

Step 7

Knead with your hand until a smooth, soft dough forms (see note 2).

Step 8

Divide and roll into 20 balls.

Step 9

Flatten a piece of dough into a round wrapper with your fingers.

Step 10

Place a ball of filling in the middle. Gently push the wrapper upwards to seal completely (see note 3).

Step 11

Bring a large pot of water to a boil. Gently slide in some Tang Yuan (see note 4).

Step 12

Push them around with the back of a cooking spoon to prevent them from sticking to the bottom of the pot.

Step 13

When all the balls start to float on the surface, cook for a further minute.

Step 14

Dish out (along with some liquid) and serve warm.

Step 15

Freeze Tang Yuan right after they are assembled.

Step 16

Firstly you need to lay them on a tray lined with parchment paper to freeze. Then put them in an air-tight bag when totally frozen.

Step 17

Follow the same cooking procedure (do not defrost).