汤圆

Instructions

1. 1 Toast black sesame seeds in a dry pan until fragrant, then grind to a fine powder in a food processor, mixing with sugar and softened coconut oil to form a smooth, thick paste.
2. 2 Roll sesame paste into small balls about one centimeter in diameter and freeze for thirty minutes until firm enough to handle easily.
3. 3 Mix glutinous rice flour with warm water gradually, kneading until a smooth, pliable dough forms that does not stick to your hands.
4. 4 Pinch off walnut-sized pieces of dough, flatten into a disk in your palm, place a frozen sesame ball in the center, and carefully seal the dough around it, rolling between your palms until perfectly round.
5. 5 Bring a large pot of water to a gentle boil, carefully lower tang yuan in and cook until they float to the surface, then continue cooking for another two minutes.
6. 6 Serve in a warm ginger syrup made by simmering rock sugar and sliced ginger in water for ten minutes.