Tang Yuan (Black Sesame Filled Glutinous Rice Balls)

🧂 Ingredients

• 300 g Glutinous rice flour(Also known as sweet rice flour. Ensure it's fresh for best texture.)
• 100 g Black sesame seeds(Toasted for enhanced flavor.)
• 60 g Granulated sugar(For the filling.)
• 60 g Unsalted butter or solid vegetable shortening(Lard is traditional, but butter or shortening works well. Should be softened or melted.)
• approx. 180-200 ml Warm water(Adjust amount as needed for dough consistency. Start with 180ml.)
• 2-3 thin slices Fresh ginger(For the ginger syrup.)
• 50-70 g Brown sugar or rock sugar(For the ginger syrup, adjust to taste.)
• 1000 ml Water(For boiling the tang yuan and for the ginger syrup.)

👨‍🍳 Instructions

1. 1

   Prepare the Black Sesame Filling: Toast the black sesame seeds in a dry pan over medium-low heat until fragrant, about 5-7 minutes. Be careful not to burn them. Let them cool completely. Grind the toasted sesame seeds into a fine powder using a spice grinder or mortar and pestle. In a bowl, combine the ground sesame seeds, granulated sugar, and softened butter (or shortening). Mix thoroughly until a paste forms. If the mixture is too dry, add a tiny bit more softened butter. Cover and refrigerate the filling until firm, at least 30 minutes.

   ⏱️ 20 minutes (plus chilling time)
2. 2

   Make the Glutinous Rice Dough: Place the glutinous rice flour in a large mixing bowl. Gradually add the warm water, starting with 180ml, while mixing with chopsticks or a spoon until a shaggy dough forms. Once cool enough to handle, knead the dough with your hands on a clean surface for about 8-10 minutes, or until it becomes smooth, soft, and elastic. The dough should be pliable and not sticky; add a tiny bit more water if too dry, or a sprinkle of flour if too sticky. Cover the dough with a damp cloth to prevent it from drying out.

   ⏱️ 10 minutes
3. 3

   Assemble the Tang Yuan: Take a small portion of the dough (about a tablespoon-sized piece). Flatten it into a small disc in your palm. Place a small piece of the chilled black sesame filling (about a teaspoon-sized amount) in the center. Carefully bring the edges of the dough together and pinch to seal completely, ensuring there are no gaps. Gently roll the sealed ball between your palms to form a smooth, round shape. Repeat with the remaining dough and filling. Aim for uniform sizes for even cooking. Place the formed tang yuan on a lightly floured surface, ensuring they don't touch each other.

   ⏱️ 25 minutes
4. 4

   Cook the Tang Yuan: Bring a large pot of water to a rolling boil over high heat. Gently add the tang yuan, being careful not to overcrowd the pot (cook in batches if necessary). Stir gently once to prevent them from sticking to the bottom. Cook until the tang yuan float to the surface, then continue boiling for another 2-3 minutes until they are cooked through and slightly puffed. They should be tender and chewy.

   ⏱️ 5-7 minutes per batch
5. 5

   Prepare the Ginger Syrup: While the tang yuan are cooking (or just before), combine 1000ml of water, ginger slices, and brown sugar (or rock sugar) in a saucepan. Bring to a simmer over medium heat and cook for about 5-10 minutes, allowing the flavors to meld. Strain out the ginger slices if desired.

   ⏱️ 10 minutes
6. 6

   Serve: Use a slotted spoon to carefully remove the cooked tang yuan from the boiling water. Transfer them directly into the warm ginger syrup. Serve immediately in bowls, ensuring each serving has several tang yuan and some syrup.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Ensure the black sesame filling is well-chilled and firm. This makes it much easier to wrap without it leaking out.
• ✓Work with the dough relatively quickly once it's made, as glutinous rice dough can dry out easily. Keep it covered with a damp cloth when not actively working with it.
• ✓The dough consistency is key. It should be soft and pliable, not sticky or dry. Adjust with small amounts of water or flour as needed.
• ✓For perfectly round tang yuan, roll them gently between lightly floured palms.
• ✓Don't overcrowd the pot when boiling; cook in batches to ensure even cooking and prevent sticking.
• ✓The ginger syrup can be adjusted to your sweetness preference. You can also add a pandan leaf for extra fragrance if available.

🔄 Variations

• Peanut filling: Use finely ground roasted peanuts mixed with sugar and a little oil or butter.
• Red bean filling: Use a smooth red bean paste.
• Savory filling: For a less common variation, a savory filling can be made with minced pork and seasonings.
• Coloring: Add natural food colorings like beetroot powder (pink) or matcha powder (green) to the dough for colorful tang yuan.

🥗 Nutrition

Per serving