Tangyuan with Black Sesame and Ginger Syrup

A soft outside, a warm centre

Tangyuan are round balls made from glutinous rice flour, boiled in water and often served in a sweet liquid. They come in different sizes and with a variety of fillings. Black sesame is a popular choice: its flavour is toasted and slightly bitter, so sugar and a little butter add balance and give the filling a smooth centre. Their round shape is often associated with togetherness on festive occasions, but tangyuan are also simply a dessert to make at home when you feel like something warm and chewy.

Glutinous rice flour is not the same as ordinary rice flour or wheat flour. It contains no gluten, but once cooked it does have that characteristic elastic bite. You can usually find it at Asian supermarkets; look for a product labelled glutinous rice flour. Make the dough with hot water, adding it gradually: the flour absorbs moisture, but the amount needed can vary slightly by brand. The dough should be soft and cohesive, not sticky or crumbly. It’s handy to keep a small piece of dough aside to seal any cracks.

For the filling, toast the sesame seeds briefly until fragrant. Let them cool before grinding; warm sesame can release its oil more quickly and turn into a heavy paste. A food processor is easiest, but a mortar and pestle also work, though the grind will often be a little coarser. Once chilled, the butter makes the filling firm enough to shape, then melts again as it cooks. For a dairy-free version, use a firm plant-based butter. Adjust the sugar to taste, but keep the filling firm enough to enclose.

The balls are cooked once they float to the surface. Give them a little longer in the gently simmering water so the centres get thoroughly warm too. Stir carefully and use a large pot; this helps stop them sticking to the bottom or to each other. The ginger syrup is deliberately clear and light: fresh ginger adds warmth and a fresh, almost lemony aroma without overpowering the sesame. Let the slices simmer in the syrup, then remove them before serving if you prefer a milder flavour.

Serve the tangyuan straight away, while the filling is still soft and the dough has its springy texture. The warm syrup is part of the dish, but don’t fill the bowls too much: a little lets the textures shine. This dessert goes well with a Chinese-inspired meal and is also eaten on festive occasions, including the Lantern Festival. It’s best made fresh; the cooked balls become firmer in storage and lose their pleasant elastic bite. If you have dough or filling left over, store them separately, then shape and cook the balls just before serving.