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湯圓做法可以很複雜，也可以很簡單。湯圓在漢文化裡象徵團圓，是每當元宵節、冬至與婚宴喜慶常見的傳統美食。這裡就以最受台灣人喜愛的黑芝麻湯圓食譜為例，和大家分享如何以最簡單的方法製作出美味絕不打折的流沙（香港稱流心）爆漿湯圓（附影片）。
Tang Yuan Recipe: How to Make Black Sesame Sweet Rice Dumplings AKA Tang Yuan
As a symbol of togetherness, tang yuan (sweet rice dumpling) is a very popular traditional dessert for family gatherings, special occasions and holidays. Here's the easy recipe for black sesame tang yuan, which is particularly popular in Taiwan.
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| 黑芝麻湯圓材料一覽。圖片來源：cooking23s.blogspot.com |
(1)
未退冰的豬油（或稍微退冰的奶油）55 g 與糖粉 30 g 和黑芝麻粉 45 g 混合拌勻，分別揉成每顆約 10 g 的小圓球共 12 顆，冷凍至少兩小時。
Mix 55 g of cold lard or butter with 30 g of icing sugar and 45 g of black sesame powder. Divide the mixture into 12 equal pieces (each piece weighs around 10 g), and round them. Leave them in a freezer for at least 2 hours.
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| 混合拌勻好的黑芝麻餡。圖片來源：cooking23s.blogspot.com |
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| 分好的芝麻餡要稍微滾圓，但不能揉捏太久，以免豬油或奶油遇熱融化。圖片來源：cooking23s.blogspot.com |
(2)
糯米粉 115 g 加水 70 g 拌勻，取約十分之一的粉糰（粿粹），壓扁放入沸水煮一分鐘後，趁熱放回原粉糰，揉至柔軟有彈性，密封備用。
Mix 115 g of sweet rice flour (glutinous rice flour) with 70 g of water. Get 10% of the mixture pressed into a small flat dough and boiled for 1 minute. Mix the boiled dough with the rest of the mixture and knead the mixture into a dough. Leave the dough in a closed container.
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| 捏平的粿粹。圖片來源：cooking23s.blogspot.com |
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| 將煮好的粿母趁熱放回。圖片來源：cooking23s.blogspot.com |
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| 由於米糰體積不大，可用雙手拿在空中揉。圖片來源：cooking23s.blogspot.com |
(3)
等芝麻餡冷凍好後，將粉糰分別揉成每個約 15 g 的小圓球共 12 個，手指沾些糯米粉，先以拇指在小圓球上壓出一個凹口，再慢慢繞圈壓成蘑菇狀，將冷凍好的內餡放入其中，以虎口幫助收緊，捏合後以手指沾水將接縫抹平。
After the filling is ready, divide the dough into 12 equal pieces (each piece weighs around 15 g) and round them. Dust your fingers with some sweet rice flour. Press each piece with your thumb and knead it into the shape of a mushroom. Put the fillings inside the dough pieces. Fold them and pinch them closed. Wipe out the joints with some water.
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| 使用電子秤能分得比較精準。圖片來源：cooking23s.blogspot.com |
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| 先分好全部米糰再分別滾圓會比較順手。圖片來源：cooking23s.blogspot.com |
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| 包的時候要把還沒使用的米糰放在密封容器內保濕。圖片來源：cooking23s.blogspot.com |
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| 捏合要仔細、確實，以免煮的時候露餡。圖片來源：cooking23s.blogspot.com |
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| 抹些水除了可以把接縫抹平，也能有利於緊密結合。圖片來源：cooking23s.blogspot.com |
(4)
將包好的湯圓依序放入已煮滾的沸水中，以中火煮至浮起後，再以中火煮約四分鐘即可起鍋。趁熱吃，小心別被流沙燙到了。
Boil the dumplings over medium heat until they float. Boil them for another 4 minutes over medium heat after floating. Then, voila! Serve them hot.
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| 煮的過程要盡量避免大力翻攪，以免湯圓露餡。圖片來源：cooking23s.blogspot.com |
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| 天氣冷時，最適合來碗熱呼呼的湯圓。圖片來源：cooking23s.blogspot.com |
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| 流沙芝麻湯圓在嘴裡爆漿實為一大樂事...... 但別吃太多以免熱量爆表。圖片來源：cooking23s.blogspot.com |
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(1)
建議選用有機認證的糯米粉，通常比較不會有怪味，搭配古早時代流傳下來的粿粹製作法，就可做出美味、軟Q、不露餡的湯圓。
When it comes to rice flour, you've got to be picky. Low-quality rice flour smells really bad. Generally speaking, organic sweet rice flour smells much better and is recommended here.
(2)
建議選用無榨油過的芝麻粉（通常外包裝會註明）來製作，芝麻香氣會比較濃郁。
When it comes to sesame powder, you've got to be picky too. Low-quality sesame powder is the residue from making sesame oil, which is tasteless and smells bad. Better check out the product description for the information.
(3)
如果想要有明顯的流沙，建議使用豬油來製作內餡。如果以奶油取代豬油來製作內餡，流沙較不明顯。
If you use butter rather than lard, the filling inside the dumpling will be drier after being cooked.
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