Black Sesame Tang Yuan
Soft and chewy glutinous rice balls filled with a sweet, nutty, and buttery black sesame filling, these Black Sesame Tang Yuan are a classic Chinese dessert enjoyed with a sweet ginger soup!
Servings: balls
Ingredients
Black Sesame Filling
- 1/2 cup (60 gr) roasted black sesame seeds
- 1/4 cup (50 gr) granulated sugar
- 1/4 cup (57 gr) unsalted butter, room temperatures
Glutinous Rice Balls
- 1 2/3 cups (200 gr) glutinous rice flour, more for dusting
- 3/4 cup (180 ml) warm water, more or less
Sweet Ginger Soup
- 4 cups (1 liter) water
- 1/2 cup (100 gr) brown/white sugar, or more
- 4 pandan leaves, knotted, optional
- 4 inch (50 gr) ginger, peeled and sliced
Instructions
Black Sesame Filling
- In a food processor, blend roasted black sesame seeds and granulated sugar until finely ground. Add the butter and pulse until the butter is evenly blended.
- Transfer the paste into a small ziplock bag or small freezer-friendly container lined with cling wrap. Spread the paste evenly. Freeze for 15-20 minutes until slightly firm.
- Cut and divide the paste into 20 pieces evenly. Roll each piece into a round ball with your palms. If the filling becomes too soft to roll, transfer it back to the freezer to solidify it.
- Place the filling back in the freezer until you use it.
Sweet Ginger Soup
- Add all the ingredients into a large pot. Heat on medium heat and bring to a boil. Simmer for 5-20 minutes. The longer you simmer the soup, the more gingery and fragrant it is. Turn off the heat and set aside.
- Discard the pandan leaves and ginger slices.
Glutinous Rice Balls
- In a large bowl, add glutinous rice flour. Add warm water little by little and mix with each addition. The dough will look dry at this time, but don't be tempted to add more water. Knead the dough until smooth and pliable. If it is too dry, you can add a bit more warm water. It should not be too wet either because it will not hold its shape.
Assemble
- Dust your work surface with a little bit of glutinous rice flour. Transfer the dough onto the work surface. Divide the dough into 2 evenly. Return 1 dough to the bowl and cover with plastic wrap or damp towel when not using. Shape another dough into a log. Cut and divide into 10 even pieces. Shape into balls. Cover the balls with plastic wrap to prevent them from drying out.
- Take one ball and make an indentation in the middle with your thumb to form a small bowl. Add the black sesame filling to the center. Use your thumb to press the filling, while using your other hand to slowly stretch the side of the dough over the filling. Pinch to seal and roll the ball with your palms until smooth and round. Place the ball onto a tray that has been dusted with a little bit of glutinous rice flour. Cover the tray with plastic wrap. Repeat until 20 balls are made.
- Once you have shaped the balls, you can freeze them and cook them later. Or you can cook them immediately.
- Bring a medium pot of water to a boil. Add the balls and cook until they float to the top.
- Transfer the balls to the sweet ginger soup. Tang yuan can be served warm or at room temperature.
Nutrition
Serving: 1ball | Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 5mg | Potassium: 42mg | Fiber: 1g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
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