Today is the winter solstice, a day when Chinese families get together to share a meal. It's traditional to eat tong yuen, round balls made of glutinous rice flour, because they represent harmony and togetherness. They're sometimes tinted with food colouring, and they can be filled with mixtures such as sweet sesame paste or peanut brittle. In this version, the dumplings are dipped in a mixture of sesame seeds, crushed peanuts and coconut. Ingredients 150 grams glutinous rice flour About 100ml hot water 30 grams white sesame seeds 40 grams peanuts, finely crushed 30 grams finely grated desiccated coconut About 30 grams granulated sugar Mix together the sesame seeds, peanuts, coconut and sugar. Add more sugar if needed. Mix the glutinous rice flour with the hot water and stir with chopsticks to form a thick mass. As soon as the mixture is cool enough to handle, knead it until it's smooth and not sticky. If it seems dry, drizzle in more hot water; if it's too wet, add more flour. It should be pliable but firm enough to hold its shape. Divide the dough into two pieces and cover one with cling film. Shape the other piece into a log, cut it into even pieces then roll them with the palms of your hands into 2cm balls. Place them on a cling film-lined pan, not letting them touch or they'll stick together. Shape the remaining piece of dough in the same way. Bring a large pot of water to a boil, add the tong yuen and cook them in batches. The tong yuen are ready when they float to the surface of the water. Use a large slotted spoon to scoop them from the water and place them on a pan lined with paper towels. Blot them gently then serve them warm with the sesame seed/coconut dipping mixture.