A ceremonial dessert eaten during the Lantern Festival symbolizing family unity. The alchemy involves creating an emulsion of black sesame, sugar, and solid fat (lard), freezing it, and wrapping it in glutinous rice dough. When boiled, the fat melts, creating a liquid, molten lava center within a chewy mochi-like shell.
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The Molten Filling. In a food processor, blend the toasted black sesame seeds and sugar into a paste. Add the solid lard (or coconut oil) and pulse until it forms a cohesive, fatty dough. Roll this mixture into small, marble-sized balls. Freeze them for 30 minutes until rock solid.
The Dough. Mix the glutinous rice flour and warm water. Knead into a smooth, play-dough-like consistency. It should not stick to your hands.
Wrapping. Pinch off a piece of dough slightly larger than the filling balls. Flatten it into a disc. Place a frozen sesame ball in the center. Carefully stretch and pinch the dough around the filling to seal it completely. Roll it smoothly between your palms.
The Soup. In a pot, bring the 4 cups of water, rock sugar, and ginger slices to a . for 5 minutes to the ginger.
the Tangyuan. Gently drop the filled rice balls into the gently soup. Stir carefully to prevent them from sticking to the bottom.
The Float. Cook until the balls float to the surface (about 3-5 minutes ), then for 1 more minute to ensure the fat inside has melted into liquid.
Serve hot. Place 3-4 balls in a small bowl and ladle the sweet ginger broth over them. Warn diners that the center is molten hot.
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