The Sweet Sesame Tong Jyun My Dad's Made 100,000 Times

Method8 steps

1. 1

   Step 1: Put the 10 oz glutinous rice flour in a heatproof bowl. Slowly stir in the 5 oz hot dough water with chopsticks, then the separate 3 oz cold dough water. When cool enough to handle, knead into a soft supple ball. If still crumbly, add a little extra cold water at a time; the finished dough should be neither sticky nor crumbly. Wrap and rest for 30 minutes, up to 1 hour. Prepare and chill the filling during this rest.

   Rest dough · 30 minUses 10 oz glutinous rice flour · 5 oz hot water, for dough · 3 oz cold water, for dough · Extra cold water, only if dough remains crumbly

2. 2

   Step 2: Soften/melt the 1 tbsp butter in a microwave-safe bowl for about 20–30 seconds. Stir in the 2 tbsp black sesame powder, 1 tbsp desiccated coconut, 2 tbsp peanut butter and 2 tbsp honey until evenly blended. Spread the filling about 1/2 inch thick in a flat rectangle on plastic wrap, wrap and freeze for about 30 minutes until firm enough to handle.

   Check filling after 30 minutes; chill until firm enough to handle · 30 minUses 1 tbsp butter · 2 tbsp black sesame powder · 1 tbsp desiccated coconut · 2 tbsp peanut butter · 2 tbsp honey

3. 3

   Step 3: Mix the separate 12 oz sweet-soup water with the 4 tbsp granulated sugar and EITHER 2 tbsp coffee creamer OR 4 tbsp milk in a large bowl. Keep ready for the soup pot; do not use the dough water here. Extra sugar and the selected creamer/milk can be added to taste later.

   Uses 12 oz water, for sweet soup · 4 tbsp granulated sugar, for sweet soup · 2 tbsp creamer, selected route only · OR 4 tbsp milk, selected route only

4. 4

   Step 4: Remove the chilled filling from step 2 and cut into about 1/2-inch squares, then roll each piece into a ball. If too firm, let it soften only enough to handle. Divide the rested dough from step 1 into two logs and cut into pieces about 1–2 inches long, to make roughly 18 rice balls as a guide. Divide the available filling among the pieces; their size may vary.

   Uses Chilled sesame/coconut/peanut/honey filling · Rested glutinous-rice dough

5. 5

   Step 5: Shape a prepared dough portion from step 4 into a small bowl with your thumb. Add a prepared filling ball from step 4, pinch the dough closed over it and roll gently to seal/smooth the seam. Repeat with the remaining portions.

   Uses Portioned glutinous-rice dough · Portioned sesame filling

6. 6

   Step 6: Bring a separate large pot of water to a rolling boil, with enough water to submerge the shaped rice balls from step 5. Add them carefully and stir occasionally to prevent sticking. Meanwhile prepare a separate bowl of ice water. Boil about 3–5 minutes until floating and the dough is cooked through; check a ball for a tender centre without dry/chalky dough and continue if needed. Add a little ice water to the pot to calm the boil, then lift the cooked balls with a slotted spoon into the ice bath to firm them and prevent sticking.

   Uses Filled and sealed rice balls · Water for a separate boiling pot and separate ice-water bath, as needed

7. 7

   Step 7: Stir the sweet-soup mixture from step 3 and pour it into a clean pot. Add the shredded ginger, cover and bring to a boil over high heat. Drain the cooked/cooled rice balls from step 6 and add them. Warm for about 30 seconds, continuing as needed until hot through.

   Uses Selected creamer OR milk sweet-soup mixture · A small amount of shredded ginger · Cooked rice balls, cooled in ice bath and drained

8. 8

   Step 8: Transfer the warmed rice balls from step 7 to a large serving bowl. Taste the soup and add extra sugar and the selected creamer OR milk only if needed; do not add both alternatives. Pour the soup over the balls and serve in individual bowls.

   Uses Hot rice balls and sweet ginger soup · Extra sugar, only if needed after tasting the sweet soup · Extra coffee creamer, only if using creamer and adjusting soup to taste · Extra milk, only if using milk and adjusting soup to taste