Tangyuan (汤圆) — Luxe Version

Ingredients

• 1200g glutinous rice flour
• 280g black sesame paste (or peanut / red bean paste)
• 350g rock sugar
• 43 slices fresh ginger
• 51 tbsp osmanthus syrup
• 6Gold leaf (optional, for garnish)
• 7Fresh fruit (lychee or mango) for garnish
• 8Soy milk ice cream (optional, for serving)

Instructions

1. 1Mix glutinous rice flour with warm water gradually until a smooth, pliable dough forms. Rest for 10 minutes.
2. 2Divide the dough into small portions. Flatten each portion and place a teaspoon of filling (black sesame, peanut, or red bean paste) in the centre.
3. 3Pinch the dough closed and roll into a smooth ball. Repeat until all dough is used.
4. 4Bring a pot of water to the boil. Add the ginger slices and rock sugar, stirring to dissolve.
5. 5Gently lower the tangyuan into the simmering ginger syrup. Cook for 5–7 minutes until they float to the surface.
6. 6Drizzle osmanthus syrup over the soup for fragrance.
7. 7Serve in elegant bowls, garnished with gold leaf and fresh fruit. For a modern fine-dining presentation, pair with a small scoop of soy milk ice cream on the side.