Homemade Black Sesame Tangyuan

Tap a step when it is done to tick it off. Tap a green time button to start a timer.

1. 1 Step 1: Mix the fillingMix the black sesame powder, icing sugar and melted lard (or butter) until smooth. It will be a slightly runny paste.
2. 2 Step 2: Freeze to setPut the filling in the freezer so the fat sets.
   Freeze 20–30 min
3. 3 Step 3: Roll the filling ballsOnce it has firmed up a little, quickly roll it into small balls of about 8–10 g each. Line them up on a plate and freeze again until hard.
4. 4 Step 4: Start the doughPut the glutinous rice flour in a large bowl, add about 4/5 of the warm water and work it with your hand into crumbly pieces.
5. 5 Step 5: Make the cooked dough pieceThis is the key to tangyuan that don't split: pinch off a small piece of the mixture (about the size of your thumb, around 20 g), flatten it and boil it until it floats. Scoop it out, put it back into the rest of the mixture, add the remaining warm water as needed, and knead everything together. Stop when it is smooth, as soft as an earlobe and not sticky. Cover with a damp cloth or cling wrap so it doesn't dry out.
6. 6 Step 6: Divide and shape cupsDivide the dough into pieces of about 15 g and roll each into a ball. Press your thumb into the centre of one, then pinch around the sides to make an even little cup (the rim can be slightly thinner).
7. 7 Step 7: Fill and sealTake the hard sesame filling out of the freezer and place one in each cup. Press the dough close around the filling, trapping as little air as possible. Hold it in the curve between your left thumb and finger, push the filling down with your right thumb, and slowly work the dough up around it. Pinch the top closed, nip off any extra dough, then roll gently between your palms until round. Dust with a little glutinous rice flour so they don't stick.
8. 8 Step 8: Cook the tangyuanDrop the tangyuan into rapidly boiling water, then turn down to medium-low (high heat can split them). Gently push them around with the back of a spoon now and then so they don't stick to the bottom. When they all float and puff up, cook for about 1 more minute, then scoop them out.
   Cook 1 min after floating