Black Sesame Tang Yuan (Glutinous Rice Balls)

This recipe for Black Sesame Tang Yuan features delicate, chewy, glutinous rice balls filled with a fragrant, nutty black sesame paste. This Chinese dessert is traditionally enjoyed during Lunar New Year, Winter Solstice, and other festive occasions.

What is tang yuan?

Tang yuan (汤圆) are chewy glutinous rice balls often filled with sweet pastes like peanut, black sesame or red bean, and served in a warm, slightly sweet ginger syrup.

They're most commonly eaten during the Winter Solstice (冬至 ) and Chinese New Year.

There are savory variations of tang yuan which are served with soup, or filled with savory fillings as well.

Why you'll love this recipe

A timeless tradition: tang yuan symbolize togetherness and reunion, making them perfect for sharing with loved ones.

Customizable: the sweet black sesame filling is toasty, earthy, and rich, or switch it up for red bean paste, lotus paste, or peanut.

Minimal ingredients: just a few ingredients to create a dessert that looks impressive but is easy to make at home.

Comforting: they're perfect any time you're craving something warm, soft, chewy and delicious.

Ingredients you'll need

For the black sesame filling:

• black sesame seeds: toasted; or black sesame powder
• granulated sugar: for sweetness
• unsalted butter: or refined coconut oil, softened

OR use a store-bought black sesame paste (or sub with red bean paste, lotus paste, peanut butter)

For the dough:

• glutinous rice flour: is different than rice flour; also known as sticky rice flour, or sweet rice flour and can be made from short-grained or long-grained rice
• hot boiling water: *must be hot!* cooks the dough and denatures the protein, making it soft and pliable
• room temperature water: makes it easier to handle the dough

For the ginger syrup:

• water
• fresh ginger: thinly sliced
• Chinese yellow rock sugar: or granulated sugar

How to make black sesame tang yuan

Make the black sesame filling:

Toast black sesame seeds in a dry pan over medium heat until fragrant.

Let cool, then grind finely in a blender or spice grinder.

Mix with sugar and butter until a thick paste forms.

Chill in fridge until firm enough to scoop.

Once chilled, divide the filling into 10g portions and roll until smooth.

Alternatively, you can use a store-bought black sesame filling.

Make the dough:

In a mixing bowl, combine glutinous rice flour with hot water to scald the flour, and then pour in the room temperature water.

Knead to form a soft, pliable dough. It should be malleable but not sticky. Note: Depending on the humidity, if the dough is too dry, add a tiny bit of water to help it come together, and add a little more glutinous rice flour if it's too wet. 

Divide dough into 15 equal pieces (about 15g each) and roll each into a ball. Cover with a damp towel to prevent drying out.

Fill:

Gently flatten the dough into a disc with your fingers.

Place a 10g ball of sesame paste filling in the center, and pinch the dough edges to seal, ensuring the filling is enclosed. Roll gently between your palms to smooth.

Cook:

Bring a pot of water to a gentle boil.

Gently drop in tang yuan and stir to prevent sticking.

Once they float, let them cook for 1-2 more minutes, then remove with a slotted spoon.

Make the ginger syrup:

In a small saucepan, simmer water, ginger, and rock sugar (or granulated sugar) until the sugar dissolves and the syrup is fragrant.

How to serve

Serve the tang yuan warm in a bowl of the sweet ginger syrup.

Or for a more substantial dessert, try it with black sesame soup or red bean soup.

Garnish with extra toasted sesame seeds or dried osmanthus flowers, if desired.

How to store

Store uncooked tang yuan glutinous rice balls in a single layer on a tray in the freezer.

Once frozen solid, transfer to a sealed container.

You can boil from frozen -- no thawing needed!

Other delicious black sesame recipes you may like

Other tang yuan recipes you may like