Tang Yuan (Sweet Rice Balls with Black Sesame)
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60 grams of roasted black sesame seeds
85 grams of caster sugar
6 tablespoons of room temperature butter
100 grams of glutinous rice flour
40ml of warm water
In a food processor, blend the roasted sesame seeds with the caster sugar. Add the butter and mix until well blended. Scoop the contents out into a bowl and place it into the refrigerator for half an hour.
Making the dough - Put the glutinous rice flour into a mixing bowl. Slowly add the warm water while stirring simultaneously. Once mixed together, cover the bowl with a damp towel.
Boil water in a small pot. Take a small piece of the dough (about the size of a thumb), add it to the boiling water and cook until the dough floats. Scoop it out, then add it to the rest of the uncooked dough. Mixed the two parts together until the dough is soft.
Divide the dough into 12 equal pieces (about 17 grams each) and roll each into balls.
Take out the sesame seed paste and roll out 12 equal balls.
Take each dough ball and flatten into a circle about 2 inches in diameter. Add the sesame filling to the center, and close the dough over the filling. Roll the ball around your hands until it is smooth and round.
Bring water to boil in a pot, then reduce to medium heat. Add in the balls and stir immediately to prevent them sticking. The water will cool down due to the addition of the balls. Add a cup of water and bring to boil. When the water comes to boil again, add another cup of water and bring to boil for the second time.
Cook for 6 minutes then serve the balls into a bowl. Add some of the boiled water into the bowl for a dessert soup base. You can add honey to enhance the flavour.