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.

Course Dessert

Cuisine Asian, Cantonese, Chinese

Prep Time 30

Cook Time 5

Total Time 35

Servings

Calories 462kcal

Author Michelle

Ingredients

Black sesame filling:

95 g black sesame seeds toasted; or black sesame powder
25 g granulated sugar
30 g unsalted butter or refined coconut oil softened

OR:

150 g store-bought black sesame paste/filling

Dough:

120 g glutinous rice flour
70 ml hot boiling water *must be hot*
40 ml room temperature water

Ginger syrup:

500 ml water
4-5 slices of fresh ginger
30-50 g Chinese yellow rock sugar or granulated sugar (or to taste)

Instructions

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. (Or use black sesame powder).
Combine 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 into balls, 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.

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.

Serve:

Serve the cooked tang yuan with warm ginger syrup in bowls.

Notes

Note: Ensure that the black sesame paste is oil-based and not a watery soup.

Yield: appx 15 glutinous rice balls; 3 per serving.

Nutrition