Sticky rice ball (Tangyuan)

In a pan, put some black sesame seeds in and turn the heat to medium
roast until the sesame seeds are warm and you can smell the sesame. Take it off the heat and cool
Use a blender or spice grinder and grind the black sesame seeds. It doesn’t have to be too fine
In a bowl, add in grounded black sesame seeds, sugar, butter together
Roll them into balls (roughly 10g) and set them onto a tray lined with parchment paper.
For the red bean paste, roll them into balls and also set them onto a baking tray
Freeze the filling for about 30 minutes.

Combine glutinous/sticky rice flour with hot water. Combine using a fork.
Once it’s cooled down, use your hand to mix the dough until it has a texture of play doh.
Roll them into balls about 20g each

Take the filling out of the freezer
Grab one of the glutinous rice flour ball, flatten them into a pancake.
Then put the filling into the middle of the glutinous rice dough
Fold the glutinous rice dough around the filling until you can close the glutinous rice dough around the filling.
Roll it to fully seal the filling insides.
Repeat until all the filling is done. You can cook it right away or freeze it.

To cook tang yuan, boil some water.
Once the water is boiling, add in the tang yuan. Stir occasionally.
Boil until the tang yuan floats.
Take the tangyuan out into a bowl along with the water.
Optional: Add a bit of cornstarch and Water mixture into the water to thicken up the soup. Alternatively, you can just take the tangyuan out with a ladle and some of the water you boiled with.
Add some honey, osmanthus jam or sweet rice wine. Enjoy!