Sweet rice dumpling "Tangyuan" recipe

To make the sesame filling, blend the roasted sesame seeds and sugar.

Thoroughly mix the sesame sugar powder with melted butter and honey until well combined. Freeze the mixture for 30 minutes or until it's semi-frozen.

To portion out the sesame filling, wet a small round measuring spoon and scoop the filling. Roll each ball between your hands until it's round and smooth. Freeze the sesame-filling balls for 1 hour.

To make the wrapper bring water to a boil and pour it into glutinous rice flour. Stir to mix well, and then pour in the room temperature water in batches until a rough dough forms. Knead the dough for a few minutes until it becomes smooth and stretchy.

Roll the dough into a long, even log, and then cut it into 30-35 even pieces. Cover the pieces with plastic wrap to prevent them from drying out.

To wrap the glutinous rice ball, shape one small piece of dough into a little bowl and put the filling in. Use your thumb and forefinger to squeeze it around to push the wrapper up, and then pinch to close it. Roll the ball between your hands until it's round and smooth.

To cook the sweet dumplings, bring 6-7 cups of water to a boil. Drop in the glutinous rice balls and stir gently until they float to the top of the water.

Mix 1/2 cup of glutinous rice flour and 1/2 cup of water, and pour it into the pot to thicken up the soup. Add rose jam and sweet glutinous rice wine as sweeteners. Serve and enjoy!