Orange-Scented Tang Yuan in a Warm Ginger Syrup

Directions

1. 1

   Combine ingredients in a pot. Simmer and cook 10 mins. Turn off heat, cover and set aside to keep warm.

2. 2

   In a food processor, blend sesame and walnuts until they resemble wet sand. Stir in sugar and butter. Spread mixture onto a parchment-lined tray. Freeze until semi solid ~30 mins. Divide mixture into 18 portions. Roll into balls and freeze again.

3. 3

   Add hot water to glutinous rice flour. Mix to form a shaggy dough. Knead until smooth, soft and pliable. Cover and set aside.

4. 4

   Combine zest and sugar in a bowl. Using your fingers, rub the sugar into the zest to release the citrus oils. Add hot water to glutinous rice flour and mix to form a shaggy dough — it will be very dry at this point. Stir in juice and zest. Knead until smooth and soft.

5. 5

   Roll each dough into a log. Divide into 9 pieces respectively and roll into balls. Make a deep indent and add the filling. Pinch to seal and roll until smooth.

6. 6

   Cook tang yuan in boiling water, stirring occasionally, 4-5 mins. They’re done when they start to float. Strain and transfer to a bowl of cold water, which halts cooking and yields a bouncier chew.

7. 7

   Divide tang yuan into serving bowls. Add a couple of orange segments and ladle over the warm ginger syrup.