Black Sesame Tangyuan with Warming Ginger Syrup

To make the black sesame filling, grind the toasted black sesame seeds into a fine powder using a food processor or spice grinder. In a small bowl, combine the ground sesame seeds, powdered sugar, and melted lard or vegetable shortening. Mix well until a thick paste forms. Roll the paste into 16 small balls, about 1/2 inch in diameter, and set aside.

In a large bowl, gradually add warm water to the glutinous rice flour, mixing until a soft, pliable dough forms. Knead the dough for 2-3 minutes until smooth. 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 small disc, about 2 inches in diameter. Place one black sesame filling ball in the center of each disc.

Carefully bring the edges of the dough up and around the filling, pinching to seal completely. Roll gently between your palms to form a smooth, round tangyuan. Repeat with the remaining dough and filling.

To prepare the ginger syrup, combine the 3 cups of water, sliced fresh ginger, and brown sugar in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

In a separate large pot, bring plenty of water to a rolling boil over high heat. Carefully add the tangyuan to the boiling water. Cook for 3-5 minutes, or until the tangyuan float to the surface and appear plump and slightly translucent.

Using a slotted spoon, transfer the cooked tangyuan directly into the simmering ginger syrup. Serve immediately in small bowls, ensuring each serving has both tangyuan and a generous amount of ginger syrup.