Tangyuan

Glutinous rice balls filled with black sesame or peanut paste, served in a sweet ginger broth at the Lantern Festival.

Ingredients

• 700g firm tofu
• 2 cups wonton wrappers
• a handful of minced garlic
• 1 1/2 tsp star anise
• 2 tbsp neutral vegetable oil
• 200g bok choy
• a handful of fresh cilantro, chopped
• soy sauce, for serving
• 500ml pork stock
• 2 tsp five-spice powder
• 200g bamboo shoots
• toasted sesame oil, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the jasmine rice and five-spice powder until evenly combined.

3. 3

   In a separate bowl, blend the toasted sesame seeds with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 10 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with chives or a dusting of black vinegar.

8. 8

   Slice or portion into servings and serve.

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