Chinese Black Sesame Rice Balls in Ginger Broth

To make the filling, grind the toasted black sesame seeds in a food processor until finely powdered. Add the powdered sugar and melted lard or vegetable shortening, then process until a thick paste forms. Roll the paste into 16 small balls, about 1/2 inch in diameter, and chill for 15 minutes.

In a large bowl, combine the glutinous rice flour and warm water. Mix until a dough forms, then knead for 5 minutes until smooth and pliable. If the dough is too dry, add a tiny bit more water; if too sticky, add a little more flour.

Divide the dough into 16 equal pieces. Flatten each piece into a disc, place one sesame filling ball in the center, and carefully wrap the dough around the filling, sealing it completely. Roll gently between your palms to form a smooth ball.

Prepare the ginger broth: In a medium saucepan, combine 4 cups of water, sliced fresh ginger, and rock sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to infuse the ginger flavor.

Bring a large pot of water to a rolling boil over high heat. Carefully drop the rice balls into the boiling water. Cook for 5-7 minutes, or until the rice balls float to the surface and appear plump and translucent.

Using a slotted spoon, transfer the cooked rice balls directly into the simmering ginger broth. Serve immediately in small bowls, ensuring each serving has rice balls and plenty of ginger broth.