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Blend fried black sesame and sugar in the blender until mix well.

Heat the butter in a small pot until it dissolves. And pour it into the black sesame and mix well.

Put the black sesame paste in the refrigerator for about 30 minutes until it freezes.

Remove the black sesame paste and make it into some 15g balls. If the temperature is too high, it can be put back into the refrigerator for a while.

Add flour in a large bowl. Slowly pour the warm water into the flour and mix them with a spoon. Transfer the dough to the working surface and knead it until the surface becomes smooth, or you can put it into your bread machine to knead for 10 minutes.

Take one-fifth of the dough in a wok and cook it in warm water for a while.

Add the cooked dough into the dough and knead it until the dough becomes soft, elastic, and can be elongated.

Roll the dough into long strips and divide them into 30 grams of small dough.

Roll the small dough one by one into the ball in the palm of your hand. Press a small nest on the top of the ball with your thumb, and place the sesame filling in the nest. Shape it into an around the ball, and roll a layer of glutinous rice flour.

Add clear water in a wok and cook until boiling. Turn the fire down, add the tang yuan in the wok.

Stir the water in the wok with a spoon to make the soup move while cook the tang yuan, try not to touch the tang yuan. Cook the tang yuan until the water boiling. Then add 1/3 bowl of clear water and continue to cook it until boiling.

Repeat step 2 for 2-3 times. When the tang yuan float on the water surface, transfer it in a bowl and serve it.