Black Sesame Tang Yuan
Chewy glutinous rice balls filled with nutty, melting black sesame paste in warm broth.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Sesame, Dairy
These tang yuan feature a soft, chewy rice flour shell wrapped around a rich black sesame and sugar filling that turns silky and molten once boiled. Served in their warm cooking water, they make a comforting dessert soup traditionally enjoyed during the Lantern Festival and winter solstice.
Ingredients
- 1/2 cup black sesame seeds, toasted
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, softened
- 2 cups glutinous rice flour
- 3/4 cup warm water
- 1 tablespoon granulated sugar, for the dough
- 8 cups water, for boiling
- 2 tablespoons rock sugar or granulated sugar, for serving broth
Method
-
In a dry skillet over medium heat, toast the black sesame seeds for 2 to 3 minutes, stirring constantly, until fragrant. Let cool slightly.
-
Grind the toasted sesame seeds in a food processor or spice grinder until finely ground and starting to clump.
-
Mix the ground sesame with 3 tablespoons sugar and the softened butter until a smooth, cohesive paste forms.
-
Divide the sesame filling into 16 small portions and roll each into a ball. Freeze on a plate for 20 minutes to firm up.
-
In a large bowl, whisk the glutinous rice flour and 1 tablespoon sugar together, then gradually stir in the warm water until a smooth, pliable dough forms.
-
Knead the dough for 2 minutes until smooth and no longer sticky, adding a touch more flour or water as needed. Cover with a damp towel to prevent drying.
-
Divide the dough into 16 equal pieces, rolling each into a ball, keeping unused dough covered.
-
Flatten a dough ball into a disk in your palm, place a frozen sesame filling ball in the center, and gently wrap the dough around it, pinching to seal and rolling smooth. Repeat with remaining dough and filling.
-
Bring 8 cups of water to a boil in a 6-quart saucepan.
-
Gently lower the tang yuan into the boiling water. Stir softly once to prevent sticking, then let them cook undisturbed.
-
Simmer until the tang yuan float to the surface, about 2 minutes, then continue cooking another 5 minutes until they are fully tender.
-
Stir the rock sugar into the cooking water until dissolved, then ladle the tang yuan with their broth into bowls and serve warm.
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Black Sesame Tang Yuan
These tang yuan feature a soft, chewy rice flour shell wrapped around a rich black sesame and sugar filling that turns silky and molten once boiled. Served in their warm cooking water, they make a comforting dessert soup traditionally enjoyed during the Lantern Festival and winter solstice.
1 hr 15 min 4 servings 320 cal
Ingredients
- 1/2 cup black sesame seeds, toasted
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, softened
- 2 cups glutinous rice flour
- 3/4 cup warm water
- 1 tablespoon granulated sugar, for the dough
- 8 cups water, for boiling
- 2 tablespoons rock sugar or granulated sugar, for serving broth
Method
- 1
In a dry skillet over medium heat, toast the black sesame seeds for 2 to 3 minutes, stirring constantly, until fragrant. Let cool slightly.
- 2
Grind the toasted sesame seeds in a food processor or spice grinder until finely ground and starting to clump.
- 3
Mix the ground sesame with 3 tablespoons sugar and the softened butter until a smooth, cohesive paste forms.
- 4
Divide the sesame filling into 16 small portions and roll each into a ball. Freeze on a plate for 20 minutes to firm up.
- 5
In a large bowl, whisk the glutinous rice flour and 1 tablespoon sugar together, then gradually stir in the warm water until a smooth, pliable dough forms.
- 6
Knead the dough for 2 minutes until smooth and no longer sticky, adding a touch more flour or water as needed. Cover with a damp towel to prevent drying.
- 7
Divide the dough into 16 equal pieces, rolling each into a ball, keeping unused dough covered.
- 8
Flatten a dough ball into a disk in your palm, place a frozen sesame filling ball in the center, and gently wrap the dough around it, pinching to seal and rolling smooth. Repeat with remaining dough and filling.
- 9
Bring 8 cups of water to a boil in a 6-quart saucepan.
- 10
Gently lower the tang yuan into the boiling water. Stir softly once to prevent sticking, then let them cook undisturbed.
- 11
Simmer until the tang yuan float to the surface, about 2 minutes, then continue cooking another 5 minutes until they are fully tender.
- 12
Stir the rock sugar into the cooking water until dissolved, then ladle the tang yuan with their broth into bowls and serve warm.