• Lightly toast the black sesame seeds in a dry pan over low heat to release their aromas. Let cool.
• Blend the black sesame seeds in a food processor until you obtain a powdery texture.
• Add the sugar and butter (or coconut oil) to the food processor, then blend again to form a thick paste.
• Take small amounts of the dough and form balls about 1 cm in diameter. Place them in the freezer if necessary, so they harden slightly.

• In a bowl, mix the glutinous rice flour with the hot water. Knead until you obtain a soft and non-sticky dough.
• Cover the dough with a damp cloth to prevent it from drying out while you prepare the ravioli.

• Divide the dough into small portions (about 20g each) and roll them into balls.
• Flatten each ball in the palm of your hand to form a disc.
• Place a ball of filling in the center, gently close the dough around the filling and roll again to obtain a perfect round shape.
• Repeat the process until all the ingredients are used up.

• Bring a large pot of water to a boil.
• Plunge the Tāng Yuán (ravioli) into boiling water and stir gently to prevent them from sticking to the bottom.
• Cook until the ravioli rise to the surface (approximately 3 to 5 minutes).

• In a saucepan, combine the water, sugar, and ginger. Bring to a boil, then simmer over low heat for 5 minutes.
• Serve the hot broth in individual bowls and add the cooked Tāng Yuán.

Serve the dumplings in their sweet broth while still hot. This slightly sticky and melt-in-your-mouth dessert is ideal for ending a Chinese New Year meal.