gluten freeSlice ginger
Slice the fresh ginger into thin coins, then lightly smash each slice with the flat side of your knife so it releases more flavor into the syrup.
Toast sesame
Spread the raw Black Sesame Seeds in a dry skillet over medium heat and stir constantly for 3–5 minutes, until they smell nutty and turn a shade darker. Tip them onto a plate to cool completely before grinding. While the sesame cools, move on to the syrup in the next step.
Simmer syrup
Combine the Water, the bruised ginger, and Rock Sugar in a saucepan. Bring it to a boil, then lower the heat and simmer for 10 minutes until the syrup is fragrant and the sugar has dissolved. Keep it warm while you make the filling in the next step.
Make filling
If the Lard is still firm, let it sit out until soft enough to press with a finger. In a food processor, pulse the cooled sesame seeds and Caster Sugar until very fine, then add the softened lard and fine salt. Process until the mixture turns into a thick, glossy paste that clumps together when pinched. Scrape it into a bowl and chill for 20 minutes until scoopable. While it chills, mix the dough in the next step.
Mix dough
Put the Glutinous Rice Flour in a mixing bowl. Pour in the hot water at 80–90° C a little at a time, stirring until shaggy clumps form, then knead by hand until the dough feels smooth and soft. If it seems dry or cracks at the edges, add the extra water a teaspoon at a time until it comes together. Cover the dough and let it rest for 10 minutes.
Shape tangyuan
Divide the chilled sesame filling into about 16 small balls, roughly 1 rounded teaspoon each. Divide the dough into equal pieces, keep the pieces you are not using covered, and flatten one piece into a thin disk in your palm. Wrap it around a filling ball, pinch the seam closed, and roll gently until smooth and round. Repeat with the rest, dusting your hands with a little glutinous rice flour only if the dough starts to stick.
Cook tangyuan
Bring the ginger syrup back to a gentle simmer. Drop in the tangyuan one by one, stirring softly for the first few seconds so they don't stick together or hit the bottom. Cook for 4–5 minutes, until they float and the skins look slightly translucent.
Serve hot
Ladle the tangyuan and plenty of hot ginger syrup into warm bowls, and serve right away while the centers are still gooey.
