Tang yuan

Steps

1. Toast the seeds and nuts separately in a dry pan on the stove.
2. Let them cool. Then add them separately to a blender along with half of the sugar each and process until they form a paste.
3. Add half the butter each to the peanut and the sesame seed paste. Mix until it forms a doughy consistency.
4. Roll them into 10 portions each. Refrigerate the filling balls in the fridge until ready to use.
5. In a mixing bowl, pour hot water into glutinous rice flour while stirring with a spatula.
6. Add room temperature water (or beetroot juice) little by little.
7. Knead with your hand until a smooth, soft dough forms. Divide and roll into 20 balls.
8. Working one piece at a time flatten the dough ball into a circle.
9. Place a filling ball in the centre, and push up slowly until the wrapper completely covers the filling.
10. Boil a large pot of water. Add the brown sugar and ginger. Once boiling add the glutinous rice balls.
11. Move them with a spoon to prevent them from sticking and continue boiling until they float.
12. Scoop out the balls and serve with the soup.