Sticky Rice Balls with Black Sesame Filling (Tangyuan) in Ginger Syrup

**Prepare the Black Sesame Filling:** Toast black sesame seeds in a dry pan over medium heat until fragrant, about 5-7 minutes. Cool slightly, then grind into a fine powder using a spice grinder or food processor.

In a bowl, combine the ground black sesame powder, powdered sugar, and melted coconut oil. Mix well until a smooth paste forms. Divide the paste into 12 equal portions and roll each into a small ball. Place in the freezer for at least 15 minutes to firm up.

**Make the Glutinous Rice Dough:** In a large bowl, gradually add warm water to the glutinous rice flour, mixing with your hands. Knead the dough until it forms a smooth, pliable ball. If the dough is too dry, add a little more water. If it is too sticky, add a little more flour.

Divide the dough into 12 equal portions. Flatten each portion into a small disc about 2 inches in diameter.

Place a frozen black sesame ball in the center of each dough disc. Gently wrap the dough around the filling, pinching the edges to seal tightly. Roll the ball between your palms to create a smooth, round surface.

**Prepare the Ginger Syrup:** In a large pot, combine water, sliced ginger, and rock sugar. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes to infuse the syrup with ginger flavor.

**Cook the Tangyuan:** Bring the ginger syrup back to a gentle boil. Carefully drop the glutinous rice balls into the simmering syrup. Cook until the balls float to the surface and are soft and slightly translucent, about 5-7 minutes.

Serve the tangyuan immediately in bowls, ladling a generous amount of ginger syrup over each serving. Garnish with a sprinkle of toasted sesame seeds, if desired.