Directions

To Prep

1. Toast black sesame seeds under medium heat until it smoke slightly. Remove from heat and let it cool for a few mins. Grind into fine powder with a food processor.
2. Add icing sugar, butter and salt to the black sesame powder and mix until well combined.
3. Divide into 12 portions and roll them into balls. Set them in the refrigerator to chill until they are needed.
4. Place glutinous rice flour in a mixing bowl and make a well in the middle. Pour in hot water slowly while stirring with a pair of chopsticks, until clumpy.
5. Pour in the oil and knead until dough forms together into a big ball. Divide into 12 portions. Cover to avoid them from drying out.
6. Prepare the ginger broth by boiling water with ginger slices and grated ginger for 15 mins. Add in the brown sugar and cook for a further 5 mins. Set ginger broth aside.

To Make

1. Take a portion of the dough ball and gently using your thumbs and shape it into a small bowl-like shape.
2. Place a chilled black sesame seed ball in and seal the dough by turning and moulding around it. Repeat the process with the remaining dough balls.
3. Fill 2/3 of a saucepan with water and bring it to a boil. Drop half the sesame tang yuan in and let it boil over medium heat.
4. Once they float on top, remove them and drop into a pot of chilled water to stop them from cooking. Repeat with the remaining tang yuan.
5. Divide cooked tang yuan into bowls and scoop the ginger broth over and serve.