Combine the black sesame and sugar in a food processor and blitz until it forms a fine powder

Add the butter and blitz until it's smooth

Transfer the filling to a bowl, cover, and chill for 30-60 minutes

Once firm scoop ½ tbsp scoops of filling and roll into balls

Place in the fridge to chill while you prepare the dough

Combine the glutinous rice flour and water in a bowl and mix until a shaggy dough forms

Knead the dough until smooth, adding more glutinous rice flour or water until it's smooth and soft (it should have the texture of an earlobe)

Take 1 tbsp of dough and cover the rest with a piece of cling wrap

Roll it into a ball and use your thumb to create a cavity in the centre of the ball

Place a ball of sesame filling in the center and smoothen the edges of the dough over the black sesame filling to enclose it

Roll the ball between your palms to smoothen the edges and form a smooth ball

Repeat with the remaining dough and filling

(To make the bunny color 1 tsp of the dough pink. Roll a small ball of white dough into a tail and attach it to the back of a tang yuan with some water. Form two small logs with white dough and top them with a bit of pink for the ears. Stick black sesame seeds into the dough for the eyes and a small dot of pink dough for the nose!)

Combine the sugar, water, and ginger in a small saucepan and bring to a boil

Reduce it to a simmer and cook for 5 minutes, occasionally stirring until the brown sugar has completely dissolved

Divide the soup among your serving bowls

Bring a large pot of water to a boil over medium-high heat and add the tang yuan

Stir gently to prevent the tang yuan from sticking to the bottom of the pot

Once the tang yuan floats to the surface of the water boil for another minute

Remove the tangyuan and divide them among your serving bowls

Top with osmanthus flowers and serve