Sweet Sesame Tang Yuan (Glutinous Rice Balls)

Toast the black sesame seeds in a dry pan over medium heat until fragrant, about 5 minutes. Let cool slightly.

Grind the toasted sesame seeds in a food processor or spice grinder until finely ground.

In a bowl, combine the ground sesame seeds, powdered sugar, and shortening. Mix well until it forms a paste. Divide the paste into small balls (about 1/2 inch in diameter) and set aside.

In a large bowl, gradually add warm water to the glutinous rice flour, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth.

Pinch off a small piece of dough (about 1 inch in diameter) and flatten it into a disc. Place a sesame filling ball in the center, then wrap the dough around the filling, sealing it tightly. Roll it into a smooth ball.

Repeat with the remaining dough and filling.

In a pot, bring 6 cups of water to a boil. Add the ginger slices and rock sugar. Simmer for 10 minutes to infuse the broth with ginger flavor.

Gently drop the tang yuan into the boiling water. Cook until they float to the surface, then cook for another 2-3 minutes.

Serve the tang yuan hot in the ginger broth. Enjoy!