Black sesame tang yuan in ginger syrup

Step 1: Toast 2 ⅛ oz black sesame seeds in a dry pan over a medium-low heat for 3–4 minutes until fragrant and starting to pop. Cool, then grind to a damp powder with 1 ⅜ oz caster sugar.

Step 2: Mix in 1 ¼ oz coconut oil to make a soft paste. Chill for 15 minutes, then roll into 16 small balls and chill again until firm.

Step 3: Stir ½ cup hot water into 7 oz glutinous rice flour, then add ¼ cup cold water a little at a time and knead until smooth and soft, like play dough. It shouldn't crack when pressed.

Step 4: Divide the dough into 16. Flatten one into a cup in your palm, put in a filling ball, close the dough over it and roll smooth. Common mistake: leaving air or a thin spot; the ball bursts in the pot. Pinch out any cracks with a wet finger.

Step 5: Simmer 1 oz fresh ginger, 1 ¾ oz brown sugar or Chinese slab sugar and 3 ¼ cups water for 10 minutes while you shape.

Step 6: Boil a separate pan of water and drop in the tang yuan. Stir gently so they don't stick. When they float, cook 2 minutes more (4–5 minutes in all), until they look puffed and slightly translucent.

Step 7: Lift into bowls and ladle the hot ginger syrup over. Warn eaters that the filling is molten.