Glutinous Rice Balls

Glutinous Rice Balls

Chewy rice dough wrapped around sweet black sesame filling, simmered until tender and glossy.

Total 1 hr 15 min Makes 24 rice balls Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Sesame

These tangyuan feature a soft, elastic glutinous rice flour dough enclosing a rich black sesame and sugar filling, simmered in water until they float. Traditionally served during the Lantern Festival and winter solstice, they make a comforting sweet snack or dessert, often ladled into their warm cooking water or a light ginger syrup.

Ingredients

  • 1/2 cup black sesame seeds, toasted
  • 3 tablespoons sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 2 cups glutinous rice flour
  • 3/4 cup warm water
  • 1 tablespoon cornstarch, for dusting
  • 6 cups water, for simmering
  • 1/4 cup sugar, for syrup
  • 2 slices fresh ginger, for syrup

Method

  1. Grind the toasted black sesame seeds in a food processor or mortar until finely ground and slightly oily, about 1 minute.

  2. Mix the ground sesame with 3 tablespoons sugar and the softened butter until a thick paste forms.

  3. Divide the sesame filling into 24 portions and roll each into a small ball, about 1/2 teaspoon each. Freeze for 20 minutes to firm up.

  4. In a large bowl, stir the glutinous rice flour and warm water together until a smooth, pliable dough forms, kneading by hand for about 3 minutes.

  5. Divide the dough into 24 equal pieces, keeping them covered with a damp towel to prevent drying out.

  6. Flatten one piece of dough in your palm, place a frozen sesame ball in the center, and gently wrap the dough around it, pinching the seams closed and rolling into a smooth ball. Repeat with remaining dough and filling.

  7. Dust the finished rice balls lightly with cornstarch to prevent sticking.

  8. Bring 6 cups water to a boil in a 6-quart saucepan. Add the rice balls and gently stir to prevent sticking to the bottom.

  9. Simmer the rice balls, stirring occasionally, until they float to the surface and the dough is translucent, about 8 to 10 minutes.

  10. Meanwhile, in a small saucepan, combine 1/4 cup sugar, ginger slices, and 2 cups water; simmer for 5 minutes to make a light syrup, then discard the ginger.

  11. Using a slotted spoon, transfer the cooked rice balls into bowls and ladle warm ginger syrup over the top. Serve immediately while warm.

Related recipes

Rate this recipe

★ 3.3 (1)

Glutinous Rice Balls

These tangyuan feature a soft, elastic glutinous rice flour dough enclosing a rich black sesame and sugar filling, simmered in water until they float. Traditionally served during the Lantern Festival and winter solstice, they make a comforting sweet snack or dessert, often ladled into their warm cooking water or a light ginger syrup.

1 hr 15 min 24 rice balls 310 cal

Ingredients

  • 1/2 cup black sesame seeds, toasted
  • 3 tablespoons sugar, divided
  • 3 tablespoons unsalted butter, softened
  • 2 cups glutinous rice flour
  • 3/4 cup warm water
  • 1 tablespoon cornstarch, for dusting
  • 6 cups water, for simmering
  • 1/4 cup sugar, for syrup
  • 2 slices fresh ginger, for syrup

Method

  1. 1

    Grind the toasted black sesame seeds in a food processor or mortar until finely ground and slightly oily, about 1 minute.

  2. 2

    Mix the ground sesame with 3 tablespoons sugar and the softened butter until a thick paste forms.

  3. 3

    Divide the sesame filling into 24 portions and roll each into a small ball, about 1/2 teaspoon each. Freeze for 20 minutes to firm up.

  4. 4

    In a large bowl, stir the glutinous rice flour and warm water together until a smooth, pliable dough forms, kneading by hand for about 3 minutes.

  5. 5

    Divide the dough into 24 equal pieces, keeping them covered with a damp towel to prevent drying out.

  6. 6

    Flatten one piece of dough in your palm, place a frozen sesame ball in the center, and gently wrap the dough around it, pinching the seams closed and rolling into a smooth ball. Repeat with remaining dough and filling.

  7. 7

    Dust the finished rice balls lightly with cornstarch to prevent sticking.

  8. 8

    Bring 6 cups water to a boil in a 6-quart saucepan. Add the rice balls and gently stir to prevent sticking to the bottom.

  9. 9

    Simmer the rice balls, stirring occasionally, until they float to the surface and the dough is translucent, about 8 to 10 minutes.

  10. 10

    Meanwhile, in a small saucepan, combine 1/4 cup sugar, ginger slices, and 2 cups water; simmer for 5 minutes to make a light syrup, then discard the ginger.

  11. 11

    Using a slotted spoon, transfer the cooked rice balls into bowls and ladle warm ginger syrup over the top. Serve immediately while warm.