Black sesame rice balls in ginger syrup (Tangyuan)

1. Toast the black sesame seeds in a dry pan for 3-4 minutes until fragrant, then grind them finely with the sugar; mix in the soft lard and chill for 30 minutes until firm.

2. Shape the sesame mixture into 18 small balls and return to the fridge.

3. Gradually knead the glutinous rice flour with the lukewarm water into a smooth, soft, play-dough-like dough and divide into 18 pieces.

4. Flatten each piece of dough into a small disc, put a sesame ball in the middle, seal and roll between your palms into a smooth ball.

5. For the syrup, bring the water to the boil with the sliced ginger and brown sugar and simmer for 10 minutes; meanwhile boil water in another pan and cook the rice balls in it – when they float to the surface, cook for another 2-3 minutes.

6. Lift the rice balls into bowls with a slotted spoon and serve with the hot ginger syrup poured over.

Tip: Eaten at the Lantern Festival, the last day of the Lunar New Year: the round balls symbolise family togetherness. Lard gives the runny, silky filling – you can make it with butter, but it will be less creamy.